Vegan Churro Cheesecake

January 25, 2022

Tired of the same boring cheesecake recipe? Our friend Anna at HealthySimpleYum came up with this fun new recipe that will thrill you and your families taste buds. This exciting vegan twist features our decadent Dark Chocolate Sea Salt granola which adds delicious dark chocolatey flavor to this already tasty dessert. Trusts us when we say you won’t be going back to your old cheesecake recipe.

Please note that the crust used in this recipe is not gluten-free. But don’t worry, Anna has found a great recipe that shows you how to make your own gluten-free dough. Just visit this link before you start to make this recipe.

Ingredients

Prep Time: 10min Cook Time: 35min Total Time: 45min

Crust:

2 rolls of Pilsburry Doughboy Crescent Rolls
Cinnamon sugar
1/2 cup cane sugar
2 1/2 tablespoons of cinnamon

Cheesecake:

3 packages of vegan cream cheese (8oz containers)
3/4 cup maple syrup
2 1/2 tablespoons of lemon juice
1 teaspoon vanilla extract
1 tablespoon of coconut oil
4 tablespoons of cornstarch

Toppings:

Melted chocolate drizzle
Bakery on Main Granola Crumbles

Directions

Preheat oven to 350 F (176 C).
In a small bowl, combine the sugar and cinnamon.
To a mixing bowl, add all your cheesecake filling ingredients and whisk together with a handmixer or by hand with a whisk.
Roll the crescent rolls out and mold them together using your hands to they won’t rip apart.
Add half of the cinnamon sugar to a 9×13” baking dish. Place the first crescent dough layer down on top of the cinnamon sugar.
Add cheesecake filling and spread out using a spatula or the back of a spoon.
Carefully add the second crescent dough layer and the rest of the cinnamon sugar.
Bake at 350 F for 35 minutes. Let cool off completely and chill in the fridge for 4 hours or overnight for best results.
Once it’s chilled, use a knife to cut it into squares/bars and enjoy!
Optional: Drizzle melted chocolate and add Bakery on Main Dark Chocolate Sea Salt Granola.