When you have the best Vegan Italian Cheesecake Recipe on the internet
Naturally you have to turn it into Cannoli Cheesecake Bars!
Just in time for Easter these bars are going to win the dessert table!
my homemade recipe for anise biscotti as the crust
and a bit of vegan whipped cream to top them off!
Notes for Success
Please us a scale to weigh the cornstarch and flour specifically as a heavy hand on both these ingredients will negatively alter the results
These bars turned out to be super thick because I used a 9″ x 9″ cake pan
In retrospect I would recommend using a 9″ x 13″ pan instead for a more appropriate sized bar!
The bake time on the 9″ x 9″ is listed in the recipe but for a 9″ x 13″ pan it will be approximately 20 minutes!
Recently I’ve gone back to baking at my cheesecakes at 335°F instead of 350°F
Specifically when I am using my Tofutti Copy Cat recipe in place of store bought cream cheese
Additionally the bake time when using my copy cat recipe is almost half!Â
I believe it is because this recipe is so low in oil compared to all the vegan brands (including Tofutti!) that it just bakes up so quickly and easily!
Anise Biscotti is a perfect crust for Cannoli Cheesecake Bars recipe
But you can use your favorite cookie or graham crackers in the same amount as listed
Lower Sugar options for everything from the Biscotti recipe to this cannoli cheesecake is a breeze!
Follow my guidelines for SUGAR FREE BAKING hereÂ
Cannoli Cheesecake Bars
Ingredients Â
For the Crust
- 2 cups Anise Biscotti Crumbs 250g
- 6 Tbs Vegan Butter
For the Cannoli Cheesecake
- 24 ounces Firm Tofu 670g
- 12 ounces Vegan Cream Cheese 336gg
- 1¼ cups Granulated Sugar 250g
- 5 Tbs Cornstarch 40g
- ¼ cup All Purpose Flour 30g
- 1 Tbs Dry Blend Egg Replacer
- 2 teaspoons Vanilla Extract
- â…› teaspoon Cinnamon
- 1 cup Plant Milk
- 2 teaspoons Lemon Zest
- 2 teaspoons Orange Zest
- 1½ cups Mini Chocolate Chips
InstructionsÂ
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Preheat the oven to 350℉ & grease & parchment line a 9″ x 9″ pan *see notes!
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First prepare the crust by crushing the biscotti to fine crumbs in a food processor then add the melted vegan butter & process to the consistency of moist sand
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Press this mixture into the bottom of the prepared pan then bake for approximately 15 minutes or until starting to get golden brown. Remove from oven & cool while you prepare the cheesecake batter
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Combine all the ingredients for the cheesecake in the food processor except the mini chocolate chips & process to a smooth batter
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Transfer the cheesecake batter to a large mixing bowl & fold in the mini chocolate chips
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Pour the batter into the prepared pan on top of the baked crust & then place this pan into a water bath & place in the oven but turn the temperature down to 335℉ & bake for 35 -45 minutes *SEE NOTES
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Once the cheesecake is fully bakes (it will be slightly jiggly in the center like Jell-O but not liquid!) turn the oven off & crack the door & leave the cheesecake in the oven to cool slowly for 30 minutes
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Remove from the oven to cool all the way at room temperature then refrigerate overnight to set
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Unmold the cheesecake by loosening the sides with a small spatula & a blowtorch (or simply running the sides of the pan carefully under hot water) then turn over onto a platter & then flip over again onto your serving platter or cutting board
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Spread the top with optional whipped cream & sprinkle of cocoa powder
Notes
Storage Cannoli Cheesecake Bars must be kept refrigerated & will stay fresh for up to 1 week loosely wrapped to prevent drying/ I do not freeze cheesecakes as the texture changes, turns grainy & separates
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