Vegan Gluten-Free Strawberry Cheesecake Bars

Servings

10

servings
Prep time

30

minutes
Cook time

1

hour 

A summertime favorite – easy, no-bake, vegan strawberry cheesecake bars! It’s time to use those fresh, juicy strawberries you have in your kitchen. These cheesecake bars are vegan, gluten-free, refined sugar-free, and pair excellently with Cream Family Wines Buttercream Reserve Chardonnay.

Ingredients

  • Almond Crust
  • 1/2 cup almond flour

  • 1/4 cup raw almonds

  • 1/4 cup coconut shreds

  • 2 tbsp coconut sugar

  • 2 tbsp almond butter

  • 2 tbsp coconut oil, melted

  • 1 tsp vanilla extract

  • Cheesecake Filling
  • 1 cup raw cashews, boiled for 20 minutes with 2 cups of water

  • 1/2 cup coconut cream

  • 1/3 cup lemon juice

  • 1/2 cup maple syrup

  • 1/3 cup almond butter

  • 1/4 coconut oil, melted

  • 1 tsp vanilla extract

  • 1¼ cup strawberries, chopped

Directions

  • Almond Crust
  • Preheat oven to 350 F. Grease an 8×4 loaf pan with cooking spray.
  • Add all crust ingredients to a food processor and process for 1-2 minutes until no larger pieces remain.
  • Spread crust in a single even layer in the loaf pan and bake for 15-20 minutes. Once the edges are brown, take the pan out and let cool.
  • Cheesecake Filling
  • Drain boiled cashews, and add them into the food processor. Blend until there are no whole pieces of cashews.
  • Add in the coconut cream, lemon juice, maple syrup, cashew butter, coconut oil, and vanilla extract. Blend together until everything is smooth.
  • Add in the chopped strawberries, and blend. If you’d like chunks of strawberry in the filling, just pulse the chopped strawberries into the filling.
  • Once the crust is cooled, pour in the filling. You might have a little extra, you can stop when you’ve poured 1” to 1.5” of filling in if you want these to be more like bars. Use a spatula to smooth the top, and add a few strawberries or other berries on top!
  • Place the pan in the freezer overnight. When ready to eat, take the pan out and let it defrost 10-15 minutes before cutting.

Notes

  • You can use another nut butter in replacement to almond butter
  • Other fruit ideas – blackberries, mango, blueberries, peaches

Recipe Credit: She Keeps a Lovely Home