I was just saying to my dear friend, Norma that she had her first ripe figs from her own tree & that I hadn’t seen any ripe yet! I was wrong!
In my tree, there were today, already 9 ripe figs & some of them, were over ripe already! I need to check them out, a few times per day now! 😉 Don’t they look juicy, lovely & yummy??? I do think so,…! 🙂
Go on, devour 1 or 2, you know you want to,…:)
Today, I invented these vegan no-bake cream cheese cake bars with fresh figs. It was the 1st time, I have made vegan cream cheese bars. I thought, the next time, I must double the volume of the cream cheese, for a thicker filling, in the middle. But after being in the fridge all night, the next day, my husband & I loved them as they were because the cream cheese layer had thickened enough, to our liking! I used fresh thinly sliced ripe figs from my own fig tree in my garden. These are so tasty , creamy & have the right texture, I think! You can make 6 thicker cream cheesecakes out of this batter instead of 12 smaller & thinner layered cheesecake bars!
Recipe: For 6 thicker or 12 smaller vegan no-bake cream cheesecake bars!
** For the crust:
1 cup of finely crushed Vegan Gluten-free cookies with chocolate : measured when finely crushed/ I crushed my cookies this way : I placed them in a plastic bag & closed it well. I put the bag on a chopping board & bashed the bag a lot, until there were cookie crumbs left. Now, you can measure it too & it is easier to use!
1/4 cup of almond powder
1 tablespoon of coconut sugar
1/8 cup of melted vegan butter
** For the cheesecake layer:
1 packet of 225 gr tofutti better than cream cheese ( This is a Vegan & GF cream cheese )
2 tablespoons of fine white sugar
1 teaspoon of lemon juice
a pinch of sea salt
3 to 4 fat fresh & ripe figs, thinly sliced vertically = 12 thinner fig slices
1. In a Kenwood bowl or in a bowl: add cookie crumbs, melted vegan butter, sugar & almond powder. If you are using your Kenwood, place the K-paddle in. Mix until everything is well-combined. Or in a large bowl, mix everything well with a wooden spoon. Line a baking dish with the size of 19 cm x 19 cm with parchment paper, slightly overlapping the edges, to easily remove the bars later on. Press this mixture in the baking dish. If you want to create 6 thicker cream cheesecake bars, you must use a smaller baking dish, like 11 cm x 11 cm. Place into the fridge.
2. Clean your Kenwood bowl & add cream cheese, 1 teaspoon of lemon juice, 2 tablespoons of white fine sugar & a pinch of sea salt. Mix until all is beautifully combined. Scrape the sides of the bowl & mix again. Taste! It has to taste like a lovely cream cheese mix with a touch of lemon! Take the cookie crust baking dish out of the fridge & put this cream cheese layer equally divided over the cookie crust. Spread it all out with a knife, if you need to. Arrange the cut up fig slices over the cream cheese. I used 12 thinly sliced fig parts. Place the dish back into the fridge to stiffen up, preferably all night long. Cut into 12 bars. Enjoy these bars with a loved one! They were just perfect for my husband Peter & I! Store them in the fridge.
You can also find my tasty recipe shared here: http://www.instructables.com/id/Vegan-Gluten-Free-fig-mini-cheesecake-bars/ ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!