Let’s talk about dessert. The kind that’s creamy, fruity, perfectly sweet, and secretly healthy-ish. Our Vegan Strawberry Cheesecake Bars are everything we crave in a summer treat — totally no-bake, naturally sweetened, and bursting with real strawberry flavor. Whether you’re hosting a picnic, meal-prepping your sweet tooth, or just love strawberries as much as we do, this recipe will steal your heart (and your fridge space).
🍓 Why We’re Obsessed with These Vegan Cheesecake Bars
These aren’t your average vegan bars. They’re cheesecake meets strawberry dream in every bite. We blend soaked cashews and coconut cream for that signature silky filling, then swirl in a fresh strawberry purée that gives them their gorgeous color and flavor. Bonus? No oven required. Just chill, slice, and enjoy.
💗 The Inspiration: A Childhood Classic, Reinvented
This recipe is a nod to those nostalgic strawberry swirl cheesecakes we grew up loving — you know, the ones from the freezer section? Only now, we’re all grown up (kind of), and we wanted something plant-based, naturally sweetened, and made with real ingredients. These bars are our fresh, feel-good version of that childhood fave.
Quick Note: Coconut Cream Is Your Friend!
Make sure to chill your coconut milk beforehand so the cream rises to the top. That thick layer is key for creating the velvety, cheesecake-like texture without dairy.
No-Bake Magic for Busy Days
One of our favorite things about these no-bake vegan strawberry cheesecake bars is how hands-off they are. The food processor does most of the work, and your fridge (or freezer) handles the rest. No oven, no water baths, no stress — just creamy, dreamy results every time.
Naturally Sweetened and Totally Guilt-Free
We sweeten these bars with dates and a touch of maple syrup — no refined sugar, just the good stuff. That means they’re not only dessert-worthy but also snack-approved. We’ve even been known to sneak one in for breakfast. No regrets!
Tip: Use Parchment Paper for Perfect Bars
Line your pan with parchment so you can lift the chilled bars out easily. Makes slicing a breeze and clean-up even easier. You’re welcome
Let’s Talk Crust (It’s Incredible)
Oh yes, the crust. It’s made from almonds, dates, coconut, and a pinch of salt — chewy, nutty, and the perfect base for that soft strawberry layer. It’s so tasty, we’ve made it for other recipes too. Honestly, we’d eat it by the spoonful if no one was watching.
When to Serve These (Hint: Always)
These bars are a hit at summer parties, baby showers, weekend brunches, or whenever you need something sweet but fresh. Cut them into bite-sized squares or bigger bars, and watch them disappear — fast.
Storing Is Easy: Fridge or Freezer Friendly
Keep them chilled in the fridge for up to 5 days, or stash them in the freezer and thaw whenever the craving hits. They’re the ultimate prep-ahead treat!
So there you have it — Vegan Strawberry Cheesecake Bars that are creamy, fruity, and almost too pretty to eat. (Almost.) They’ve got all the flavor of a classic cheesecake with none of the dairy, baking, or fuss.
Now excuse us while we go grab another slice… 🍓💫✨
Ingredients
For the Crust:
- 1 cup Medjool dates pitted, soft
- ¾ cup raw almonds
- ¼ cup shredded coconut unsweetened
- Pinch of salt
For the Filling:
- 1½ cups raw cashews soaked 4+ hours or overnight
- ¼ cup coconut oil melted
- ⅓ cup maple syrup
- ⅓ cup lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Toppings:
- 1 cup fresh strawberries sliced
- ½ cup coconut whipped cream optional
- Mint or edible flowers for garnish optional
Instructions
Prepare the Crust:
- In a food processor, pulse dates, almonds, coconut, and salt until the mixture is sticky and crumbly. Press evenly into a parchment-lined 8x8-inch pan.
Make the Filling:
- Drain and rinse soaked cashews. Blend all filling ingredients until silky smooth, scraping down sides as needed.
Assemble:
- Pour filling over crust and smooth the top. Tap the pan to release air bubbles.
Chill:
- Freeze for at least 4 hours or until firm. Remove and let soften slightly before cutting into bars.
Top & Serve:
- Just before serving, top with fresh strawberries and a swirl of coconut whipped cream. Garnish with mint or edible flowers if desired.
Notes
- Store leftovers in the freezer for up to 1 month. Let thaw 10–15 minutes before serving.
- For a swirl effect, blend some strawberries into a purée and swirl into the filling before freezing.
- For a nut-free crust, substitute sunflower seeds and use oat flour.
Frequently Asked Questions About Our Vegan Strawberry Cheesecake Bars
🍓 What makes these cheesecake bars vegan?
These bars are entirely dairy-free and egg-free. They use ingredients like soaked cashews, coconut cream, and maple syrup to create a rich, creamy filling without any animal products.
❄️ Are these bars really no-bake?
Yes! There’s no need to turn on the oven. The crust is pressed into the pan and chilled, and the filling is poured over and set in the freezer or fridge. It’s a perfect summer dessert that keeps things cool.
🌱 How are they naturally sweetened?
The bars are sweetened with maple syrup and fresh strawberries, which offer a gentle, natural sweetness without any refined sugars. You can adjust the level of sweetness to your taste.
🥥 Do I need a high-speed blender or food processor?
A high-speed blender is recommended for the smoothest, creamiest texture. However, a good-quality food processor can also work—just blend long enough to get a silky result.
🍰 How should I store the cheesecake bars?
Store them in an airtight container in the freezer for up to 1 month. Let them thaw slightly at room temperature for 10–15 minutes before serving for the perfect creamy consistency.
🍋 Can I add other fruit or flavor variations?
Absolutely! You can swap strawberries for raspberries, blueberries, or mango. A touch of lemon zest or vanilla bean can also elevate the flavor even more.
Add a Comment