These creamy high protein vegan cheesecake bars are reliable hands-free portable breakfast treats! They are straightforward to make and gluten-free, too.
Cheesecake. For breakfast.The time has come.
These luscious cheesecake bars are about as close to reliable as breakfast comes (in my humble opinion). The ingredients are familiar, the assembly plain, and the benefits broad.
Regardless of your feelings of any of the ingredients–e.g., rolled oats, crumbled tofu, nondairy cream cheese–on their own, the sum total is so good you will be smitten. I could go on and on.
While the bars are nourishing enough for breakfast, you can have more during the day (hooray!) for a protein packed snack or satisfying dessert.
Recipe Benefits
- High in protein (8 grams per bar)
- High in fiber (3 grams per bar)
- Vegan (egg-free, dairy-free)
- Gluten-free
- Straightforward to prepare
- Portable (great for busy mornings on the go)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- quick-cooking rolled oats (see notes for options)
- coconut oil (see notes for options)
- coconut sugar (see notes for options)
- nondairy milk (e.g., oat milk, soy milk, almond milk)
- ground cinnamon
- extra firm tofu
- vegan cream cheese
- lemon juice
- vanilla extract
Step by Step Instructions
Note that the complete instructions are also in the recipe card below.
- Preheat the oven to 350F (180C).
- Base: Line a 9 inch (22.5 cm) square pan with parchment paper, leaving an overhang (for straightforward removal later).
- In a medium bowl, combine the oats, 2 teaspoons sugar, oil, milk and cinnamon until well-blended. Press evenly into bottom of prepared pan. Bake for 10 minutes. Remove from oven and reduce oven temp to 325F (160C).
- Wrap the tofu in a few sheets of paper towels and squeeze some of the excess liquid. Crumble the tofu into the bowl of a food processor and add the cream cheese, coconut sugar, lemon juice and vanilla. Blend for 2 to 3 minutes until very smooth.
- When base is finished baking, remove from oven and evenly pour and spread with the filling. If desired, sprinkle top with additional 2 tablespoons oats.
- Return pan to oven and bake for 45 to 50 minutes until center is just set when pan is jiggled and edges and top are pale golden.
- Cool completely on a wire rack and then chill for at least 2 hours until cold. Cut into 9 squares.
FAQ
- How should I store the high protein vegan cheesecake bars?Store the cheesecake bars in an airtight container in the refrigerator for up to 1 week.
- I only have old-fashioned rolled oats. Can I use them?Yes, but first pulse them (a few pulses) in a blender or food processor to break them down before using.
- What can I use to replace the coconut oil?You can use an equal amount of vegan butter, melted, in place of the coconut oil.
- I do not need the bars to be dairy-free. Can I use regular cream cheese?Yes. If you do not need the bars to be dairy-free, you can use an 8-ounce package of dairy cream cheese.
- What can I use in place of coconut sugar?Use an equal amount of brown sugar, granulated sugar, or the granulated sweetener of your choice.
Happy baking!
High Protein Vegan Cheesecake Bars (GF)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour
- Servings: 9 squares
Ingredients
- 1 1/3 cups quick-cooking rolled oats (see notes for options)
- 2 tablespoons coconut oil , melted (see notes for options)
- 2 teaspoons coconut sugar (see notes for options)
- 2 tablespoons nondairy milk (e.g., oat milk, soy milk, almond milk)
- 1/2 teaspoon ground cinnamon
- 14 ounces package of extra firm tofu drained
- 8 ounces vegan cream cheese
- 1/3 cup coconut sugar (see notes for options)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- Optional: additional 2 tablespoons oats to sprinkle on top
Method
- Preheat oven to 350F (180C).
- Base: Line a 9 inch (22.5 cm) square pan with parchment paper , leaving an overhang (for straightforward removal later).
- In a medium bowl , combine the oats, 2 teaspoons sugar, oil, milk and cinnamon until well-blended. Press evenly into bottom of prepared pan. Bake for 10 minutes. Remove from oven and reduce oven temp to 325F (160C).
- Wrap the tofu in a few sheets of paper towels and squeeze some of the excess liquid. Crumble the tofu into the bowl of a food processor and add the cream cheese, coconut sugar , lemon juice and vanilla. Blend for 2 to 3 minutes until very smooth.
- When base is finished baking, remove from oven and evenly pour and spread with the filling. If desired, sprinkle top with additional 2 tablespoons oats.
- Return pan to oven and bake for 45 to 50 minutes until center is just set when pan is jiggled and edges and top are pale golden.
- Cool completely on a wire rack and then chill for at least 2 hours until cold. Cut into 9 squares.
Notes
Storage: Store the cheesecake bars in an airtight container in the refrigerator for up to 1 week. Quick-cooking oats option: Replace with old-fashioned rolled oats , but first pulse them (a few pulses) in a blender or food processor to break them down before using. Coconut oil options: You can use an equal amount of vegan butter, melted, in place of the coconut oil . Cream cheese option: If you do not need the bars to be dairy-free, you can use an 8-ounce package of dairy cream cheese. Coconut sugar option: Use an equal amount of brown sugar, granulated sugar, or the granulated sweetener of your choice.
