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+ servings
Squares of crumble cheesecake bars


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Vegan Chocolate Crumble Cheesecake Bars. This classic Czech dessert in a vegan version is made with buttery chocolate streusel and creamy tofu cheesecake filling. It is rich, chocolaty, super delicious, and easy to make. Dairy-free, egg-free.
Prep Time:10 mins
Cook Time:30 mins
Chilling Time::30 mins
Total Time:1 hr 10 mins
Course: Dessert
Cuisine: Czech
Diet: Vegan
Yield: 9 bars
Calories: 356kcal
Author: Plantiful Bakery


Chocolate Crumble:

  • 200 g all-purpose flour
  • 100 g granulated sugar
  • 20 g cocoa powder, natural
  • 1 tsp baking powder
  • pinch sea salt
  • 150 g vegan butter, softened*
  • 2 tbsp almond milk, room temperature , (or any plant-based milk)

Cheesecake Filling:

  • 400 g extra-firm tofu**
  • 120 g granulated sugar
  • 5 tbsp almond milk, (or any plant-based milk)
  • 1 tsp vanilla extract , or 1 package (8g) vanilla sugar
  • 1 tbsp rum, (optional)
  • 1 tbsp lemon juice
  • zest of ½ lemon


  • Preheat the oven to 350°F (180°C). Lightly grease a 9x9 inches/23x23cm square pan with oil or vegan butter. Then line the pan with a strip of parchment paper.
  • To a medium-size mixing bowl, add all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of sea salt, and whisk to combine. Add soft vegan butter and almond milk and mix with your hands to a firm dough. Then place it in the freezer for 30-40 minutes to set.
  • To high-speed blender or food processor, add extra-firm tofu, granulated sugar, almond milk, vanilla extract or vanilla sugar, rum, lemon juice, and lemon zest, and blend on high speed until smooth and creamy.
  • Put 2/3 of the dough into the pan and press it evenly to the sides. Use the bottom of the measuring cup or spoon to flatten it and smooth the top. Pour the cheesecake filling and smooth it evenly. Then grate or crumble the remaining dough over the top of the cheesecake filling.
  • Bake in the preheated oven for 30 minutes or until the edges separate from the pan. Let cool completely before serving.
  • Cut into bars, dust with powdered sugar, and enjoy!


* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
** Extra-firm tofu: You can also use firm tofu. Press the liquid out of the tofu before making the cheesecake filling.


First, make sure the bars are completely cooled. Then store them in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.
Please read my blog post above for tips and helpful information.


Calories: 356kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!