Description
A perfect treat for any cheesecake lover, chocolate bourbon vegan cheesecake squares are a rich and decadent treat!
Ingredients
Scale
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
Instructions
- 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.