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Cannoli Cheesecake Bars

Cannoli Cheesecake Bars

5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
50 minutes
Total Time 1 hour 40 minutes
Servings 15

Ingredients
  

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
  • ⅛ teaspoon Cinnamon
  • 1 cup Plant Milk
  • 2 teaspoons Lemon Zest
  • 2 teaspoons Orange Zest
  • 1½ cups Mini Chocolate Chips

For the Topping

Instructions
 

  • Preheat the oven to 350℉ & grease & parchment line a 9" x 9" pan *see notes!
  • 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
  • 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
  • Combine all the ingredients for the cheesecake in the food processor except the mini chocolate chips & process to a smooth batter
  • Transfer the cheesecake batter to a large mixing bowl & fold in the mini chocolate chips
  • 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
  • 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
  • Remove from the oven to cool all the way at room temperature then refrigerate overnight to set
  • 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
  • Spread the top with optional whipped cream & sprinkle of cocoa powder

Notes

Be sure to read all the notes for success above the recipe 
Storage Cannoli Cheesecake Bars must be kept refrigerated & will stay fresh for up to 5 days. I do not freeze cheesecakes as the texture changes, turns grainy & separates
* I ate one cold & then I ate one after it sat out for 1 hour & I preferred the room temperature one :)
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