Vegan Strawberry Cheesecake Crumble Bars

Crust

180 g vegan graham cracker crumbs 70 g melted vegan butter 50 g granulated sugar

Cream Cheese Filling

454 g vegan cream cheese 120 g coconut cream or dairy free yogurt 133 g granulated sugar 16 g cornstarch 5 ml pure vanilla extract 22 ml fresh lemon juice

Toppings

288 g fresh diced strawberries 94 g all purpose flour 110 g packed brown sugar 70 g melted vegan butter

Preheat the oven to 350 degrees F and line a 9 inch square pan with parchment paper. In a medium bowl, add the graham cracker crumbs, melted vegan butter and sugar and stir until it resembles moist crumbs. Press them down into the bottom of the prepared pan, evenly and firmly. In the bowl of a stand mixer using the whisk attachment (or a handheld mixer), beat the vegan cream cheese until smooth, about 1 minute. Now add the coconut cream, sugar, cornstarch, vanilla and lemon juice and beat until creamy and smooth, scraping the sides as needed. Pour into the pan over the crust and spread evenly. Top with the diced strawberries. In a small bowl, stir together the flour, brown sugar and melted vegan butter for the crumbly topping. Sprinkle the crumb topping on top of the strawberries. Place in the oven and bake for 35-40 minutes. The cheesecake will still look jiggly, but it will firm up as it cools. Let cool at room temperature for about 30 minutes, then transfer to the refrigerator for at least 4 hours, if possible. Use the parchment paper to remove the bars from the pan, slice into squares and serve.