Pecan Pie Blondie Cheesecake Bars

A delicious vegan treat combining pecan pie and blondie cheesecake flavors.

By tarasvegantreats

Original recipe source

Cook time: 25 minutes

Servings: 8

Ingredients

• 200 g vegan digestive biscuits
• 70 g unsalted vegan butter
• 0 biscuit mixture
• 50 g caster sugar
• 50 g light soft brown sugar
• 125 g unsalted vegan butter
• 0.5 teaspoon baking powder
• 1 tablespoon cornstarch
• 2 tablespoons oat milk
• 1 tablespoon vanilla extract
• 150 g plain flour
• 0 blondie batter
• 0 baked blondie
• 150 g pecans
• 100 g light soft brown sugar
• 0 salt
• 100 ml single soy cream
• 0 cinnamon
• 0 nutmeg
• 0 pecan mixture
• 0 completed bars
• 0 sliced bars

Instructions

1. Blitz the vegan digestive biscuits into a fine crumb and combine with melted unsalted vegan butter.
2. Press the biscuit mixture into a lined 6x6 inch square baking tin and store in the freezer.
3. Whisk the caster sugar, light soft brown sugar, melted unsalted vegan butter, and baking powder in a large mixing bowl until dissolved.
4. Combine cornstarch with oat milk and vanilla extract in a separate ramekin to create a smooth slurry. Add this to the butter mixture.
5. Sift the plain flour into the large mixing bowl and stir gently until your blondie batter forms. Do not whisk.
6. Pour the blondie batter onto the biscuit layer and smooth out evenly with the back of your spoon.
7. Bake in a preheated fan oven at 180°C for 20-25 minutes. When a skewer comes out just clean, remove and leave to cool.
8. Add roughly chopped pecans, light soft brown sugar, salt, single soy cream, cinnamon, and nutmeg to a saucepan and heat for 8-10 minutes. When it begins to bubble, remove from heat and allow to thicken for 5 minutes.
9. Pour the pecan mixture over the solidified blondie mix and smooth out evenly.
10. Immediately store in the fridge for a minimum of 3 hours or until the caramel has set.
11. Slice and enjoy!