FOR THE CHEESECAKE FILLING:
- 16 oz GO VEGGIE vegan cream cheese, softened
- ½ cup sugar
- ¼ cup sour cream
- 2 eggs
- 1 tsp vanilla extract
FOR THE CRUST:
- 1 cup GF graham cracker crumbs
- ¼ cup dairy-free butter, melted
- 2 tbsp sugar
FOR THE TOPPINGS:
- handful of berries
Preheat oven to 325 degrees.
Line an 8x8 pan with non-stick foil.
In a medium-sized bowl, combine the graham cracker crumbs, sugar, and butter.
Lightly press the graham cracker crumb mixture into lined pan.
In a large bowl, combine the cream cheese, sour cream, and sugar, and mix well.
Add the eggs to the bowl and vanilla extract to the bowl, and mix well.
Spoon cream cheese mixture on top of graham cracker crust. Smooth the mixture well so it completely covers the crust.
Bake for about 45 minutes, or until edges are slightly golden and the center no longer wobbles.
Remove the cheesecake bars from oven, and let it cool completely before refrigerating.
Put the cheesecake bars in the fridge so they can chill for at least 2 hours before cutting into them.
To easily cut the cheesecake bars, heat a knife under hot water for a minute and then wipe knife dry. Cut into the cheesecake, and wipe knife clean after each cut.
You can top the cheesecake bars with berries and/or extra graham cracker crumbs.