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Saffron Cheesecake Bars
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5 from 1 vote

Vegan Saffron Cheesecake Bars

These vegan saffron cheesecake bars have a whole-wheat crust, are specked with walnuts and are tender and shortbready. They are also perfectly sweet without being cloying. The cheesecake layer is soft and gooey with the warmth of saffron adding more flavor.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: Fusion
Diet: Vegan, Vegetarian
Servings: 16 bars
Calories: 155kcal

Ingredients

For crust

For the cheesecake topping

  • 8 ounces vegan cream cheese
  • cup sugar
  • 1 teaspoon egg replacer
  • 2 pinches saffron
  • 2 teaspoon almond milk
  • 1 teaspoon pure vanilla extract
  • orange food coloring (you could skip this entirely-- I just wanted a lovely color on my bars)

Instructions

  • Mix the saffron with milk and set aside.
  • Make the crust by mixing together the flour, sugar, walnuts, saffron and butter. The mixture will be crumbly.
  • Grease the bottom of an 8 X 8 inch baking pan. Pat in the crust with your fingers, making it an even layer.
  • Preheat the oven to 350 degrees. Bake the crust for 15 minutes. Remove.
  • While the crust is baking, make the cheesecake topping.
  • Mix together the cream cheese, sugar, saffron with almond milk, and vanilla extract until you have a very smooth, creamy mixture.
  • Spread it on top of the walnut-flour crust in an even layer. Use a spatula to smooth over the top.
  • Return to the oven and bake 25 minutes.
  • Cool on a rack and then cut into 16 squares.

Nutrition

Serving: 1bar | Calories: 155kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 91mg | Potassium: 49mg | Fiber: 2g | Sugar: 9g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg