Happy almost Father’s Day! I figured that you might need one last idea for a perfect, sweet Father’s Day treat, so a batch of chocolate bourbon vegan cheesecake bars seemed to fit the bill just right. Between the booze (yes please) and the chocolate, I know that this is a treat that my dad would be all over. While I won’t get to see him this year, I know that he will willingly take a delayed batch of these vegan cheesecake bars and a Wisconsin made old fashioned to celebrate the holiday the right way.
Let’s talk about dads for a quick minute! While mine does make the occasional dad joke has taught me all he knows about photography (the camera I use for the blog is on permanent loan from him), he’s also been one of my biggest fans and supporters in life. He’s always there to make sure I know that I can do anything I put my mind to and was always willing to help me with my math homework, even if it meant we were learning to work through it together. He’s slowly taught me that bourbon and whiskey are pretty solid booze to love and partake in and always let me do the fun part of projects, like setting off model rockets after we spent SO much time putting them together.
On a different note, I’ve searched for a while for the perfect vanilla extract and Rodelle pretty much hits it right on the head. For a while, I was making my own vanilla, but sometimes I don’t have the patience or vanilla beans on hand to make that possible. Now, by baking cabinet is pretty muck always stocked with at least one kind of vanilla, vanilla paste and a large container of cocoa, in case of baking emergency. It would only be fitting that this Father’s Day dessert focuses on 2 kinds of vanilla, since my dad is a vanilla bean lover (I always give him a hard time about loving vanilla ice cream the most) and loves a good dessert.
All in all, I got pretty lucky with a sweet, caring dad and I think serving him a plate of these vegan cheesecake bars would go a little way in telling him thank you and also getting a serving of bourbon in. Happy Father’s Day to my dad and all the dads out there, give him a little something sweet this weekend!
p.s. I know this recipe is a little time consuming (baking and cooling!), but I’m of the opinion that a baked cheesecake if far superior in some cases than its no bake counterpart. Take the extra time and plan ahead for these, they are well worth it!
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A perfect treat for any cheesecake lover, chocolate bourbon vegan cheesecake squares are a rich and decadent treat!
For the crust:
- 1 cup flour
- ⅓ cup coconut oil melted
- ½ cup powdered sugar
- Pinch of salt
For the cheesecake:
- 1½ cups raw cashews soaked for at least 8 hours and then drained ((unless using a high powered blender, soaking isn’t necessary))
- 10 ounces vanilla or plain non-dairy yogurt
- 1 tablespoon Rodelle vanilla extract
- 1 teaspoon Rodella vanilla paste
- Juice of 1 lemon
- 2 tablespoons cornstarch
- Pinch of salt
- 2 tablespoons maple syrup
- 3/4 cup granulated sugar
- 5 ounces bourbon
- 1/2 cup Rodelle cocoa powder
- Preheat oven to 325 degrees F. Line an 8×8 or 9×9 pan with parchment paper, then grease lightly. Set aside.
- To make the crust: Whisk together all the ingredients. Press into bottom of the prepared pan and bake for 10-12 minutes, until crust starts to set. Set aside while making the filling.
- To make the filling: Combine all of the filling ingredients in a high powered blender. Blend until smooth and creamy. Pour the filling into the prepared pan with crust. If you want the swirled effect, leave out the cocoa powder while blending and whisk it into half of the blended filling before transferring into the pan.
- Bake for 1 hour, or until the filling does not jiggle with shaken. Chill for at least an hour before serving.