Vegan Sugar Cookie Cheesecake Bars

These Sugar Cookie Cheesecake Bars have a buttery sugar cookie base studded with festive sprinkles, a rich dairy-free vanilla cheesecake filling made with Native Forest Organic Simple Coconut Milk and speckled with sugar cookie dough, and an optional frosting on top because what’s a holiday cookie without a little frosting. Recipe by @feastingonfruit

Sugar Cookie Cheesecake

Crust

• 1/2 cup (100g) cane sugar
• 2/3 cup (150g) dairy-free butter, softened to room temp (or 1/3 cup coconut oil + 1/3 cup nut/seed butter)
• 1 flax egg
• 1 tsp vanilla extract
• 2 cups (224g) almond flour
• 1/4 cup (30g) coconut flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (80g) sprinkles

Filling

• 1 1/2 cups (350g) Native Forest Simple Coconut Milk
• 2 cups (240g) raw cashews, soaked 3+ hours then drained and rinsed
• 8oz (200g) dairy-free cream cheese
• 1/2 cup (160g) maple syrup or agave
• 1 tbsp arrowroot starch (or cornstarch)
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Frosting (optional)

• 2 cups (240g) powdered sugar
• 2 tbsp powdered egg replacer (optional)
• 2-3 tbsp water
• Sprinkles for topping

Crust:

1. Preheat the oven to 325°F. Line and 8 x 8" square pan with parchment paper and/or grease the sides.
2. In a large mixing bowl, beat together the sugar, butter, flax egg, and vanilla until creamy and light.
3. Add in the flours, baking powder, and salt. Continue mixing until just combined.
4. Add the sprinkles and mix briefly to distribute.
5. Aside 3/4 cup of this dough, then press the rest into the bottom of the prepared pan.
6. Bake for 23-25 minutes at 325°F.
7. Roll the remaining dough into small balls, arrange on a plate lined with wax paper, and freeze.
8. Cool the crust while you prepare the filling.

Filling:

1. Blend everything until very smooth and creamy.
2. Pour on top of the cooled crust, Tapping the pan on the counter a few times to remove air bubbles.
3. Scatter the frozen dough balls on top of the filling, pressing them in slightly.
4. Place the pan in a larger (9x13”) baking dish, and fill this dish halfway with boiling water.
5. Carefully transfer to the oven, and bake for 60-65 minutes at 325°F.
6. Then turn the oven off, but leave the cheesecake inside to rest for 45 minutes.
7. Remove from the oven, cool for 1 hour, then refrigerate overnight.

Frosting:

1. Whisk together all the ingredients until smooth.
2. Drizzle on top of the chilled cheesecake, use an offset spatula to spread evenly.
3. Top with sprinkles, then chill until the frosting is set.
4. Slice and serve.