High Protein Vegan Cheesecake Bars (GF)

Want to save this recipe?

Just enter your email and get it sent to your inbox. Plus, you will get new recipes delivered to you every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Cheesecake. For breakfast. The time has come.

These luscious cheesecake bars are about as close to perfect as breakfast comes (in my humble opinion). The ingredients are familiar, the assembly simple, 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 healthy 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
• Easy 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 between US Customary (volume) and Metric (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 directions 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 easy 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!

Related Recipes

• Vegan Cashew Cheesecake {Grain-Free, Easy}
• Vegan Pumpkin Hemp Heart Cheesecake {Nut-Free}
• Easy DIY Dried Bean Tofu (soy-free, 1 ingredient)
• Chickpea Flour Tofu (soy-free, a.k.a. Burmese Tofu)
• Pumpkin Seed Tofu (2 Ingredients)

Want to save this recipe?

Just enter your email and get it sent to your inbox. Plus, you will get new recipes delivered to you every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

SaveSaved Pin Print

5 from 6 votes

High Protein Vegan Cheesecake Bars (GF)

By: Camilla

Easy to make, high protein vegan cheesecake bars make a perfect portable breakfast, high protein snack, or dessert! They're gluten-free, too.

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 9 squares

Ingredients 

1x2x3x

Base:

• ▢ 1.33 cups quick-cooking rolled oats, (see notes for options)
• ▢ 2 tablespoons virgin coconut oil, melted, (see notes for options)
• ▢ 2 teaspoon coconut sugar, (see notes for options)
• ▢ 2 tablespoons nondairy milk, (e.g., oat milk, soy milk, almond milk)
• ▢ 1/2 teaspoon ground cinnamon

Filling:

• ▢ 14 ounces package of extra firm tofu
• ▢ 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

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F (180C).
• Base: Line a 9 inch (22.5 cm) square pan with parchment paper, leaving an overhang (for easy 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.

Nutrition

Serving: 1piece | Calories: 186kcal | Carbohydrates: 18g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 143mg | Potassium: 112mg | Fiber: 3g | Sugar: 6g | Vitamin A: 0.3IU | Vitamin C: 0.004mg | Calcium: 41mg | Iron: 1mg

Like this recipe? Rate and comment below!