Eggless Cookies & Cream Cheesecake Bars
Crushed chocolate-sandwich-biscuit crust topped with a smooth eggless cream cheese filling speckled with more cookie chunks — baked low and slow, then chilled until sliceable. The egg replacer makes it gentler than a custard but still rich.
Per serving
Ingredients
- 25 to 30Chocolate sandwich biscuits (for crust)
- 1/4 cupButter, melted
- 550 gCream cheese
- 160 gSour cream
- 1 tspVanilla essence
- 14 to 15Chocolate sandwich biscuits (in filling, chopped)
- 175 gSugar
- 60 gEgg replacer powder
- 120 gWater (for egg replacer)
Method
- 1
For the crust, blitz the chocolate sandwich biscuits to a fine powder in a food processor. Stir in the melted butter until the mixture clumps like wet sand.
- 2
Line a rectangle tin with butter paper. Tip in the chocolate sandwich biscuit crumb mix and press down firmly and evenly using the back of a glass.
- 3
Bake the crust at 180°C for 10 minutes. Cool completely before adding the filling.
- 4
Mix the egg replacer powder with the measured water — let it sit 5 minutes to thicken into an egg-like slurry.
- 5
In a bowl beat the cream cheese, sour cream, sugar and vanilla until smooth — scrape the bowl frequently. Pour in the egg replacer mixture and beat again.
- 6
Fold in the roughly chopped chocolate sandwich biscuits by hand.
- 7
Pour the filling over the cooled crust and smooth flat. Sprinkle a few extra chocolate sandwich biscuit pieces on top.
- 8
Bake at 150°C for 80 to 90 minutes — the edges should be set and the centre should jiggle slightly. Turn the oven off and let it cool in the oven for 30 minutes, then chill at least 4 hours (overnight is best) before slicing into bars.