Easy Vegan Strawberry Cheesecake Bars (No-Bake & Gluten Free Option)
If you love slightly healthier cheesecakes, you'll enjoy these vegan strawberry cheesecake bars which are super easy and delicious.
Servings: 12 Bars
Calories: 542kcal
Ingredients
For the crust:
- 400 g Digestives or gluten free version Graham crackers work too
- 150 g vegan butter block melted
- Pinch of salt
For the cheesecake filling:
- 300 g raw unsalted cashews soaked overnight
- 120 ml water
- 250 g fresh strawberries tops removed and sliced
- 200 g full fat coconut cream
- 70 g coconut oil melted
- 35 ml maple syrup
- 150 g granulated sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preparation:
- Grease an 8 x 8” square baking pan with vegan butter and line with parchment paper. Set aside.
Make the crust:
- Add the Digestives or Graham crackers to a high-speed blender and blitz until the cookie crumbs are fine.
- Melt the vegan butter in a saucepan then add it to the blender, with the salt. Blitz again until the wet base mixture forms.
- Firmly press your cheesecake base into the bottom of the tin with your hands or the bottom of a glass.
- Place your base into the freezer to set. In the meantime, we can make the strawberry filling.
Make the strawberry cheesecake filling:
- Blend your soaked cashews with the water for about 40 seconds until fully blitzed and smooth.
- Add all the other filling ingredients, but only HALF of the chopped strawberries. Save the rest.
- Blend for 60 seconds once more until the mixture is smooth and there are no lumps.
- Pour the cheesecake filling over the crust. Top with the remaining chopped strawberries.
Freeze:
- Place your strawberry cheesecake into the freezer for 4 hours to set.
- Let the cheesecake thaw at room temperature for 5-10 minutes then slice into bars carefully with a sharp knife and serve.
- If you’d like them a little softer, place the bars in the fridge after freezing for 2 hours.
Video
Notes
- Pouring boiling water over them will do the trick if you forget to soak them overnight but still leave the cashews to soak for at least one hour so that they become soft enough to blend.
- If you are using coconut cream from a can of coconut milk, make sure that the can says 'full fat' instead 'of 'light'. Using lower fat coconut cream will affect the texture of the cheesecake bars adversely.
Nutrition
Calories: 542kcal | Carbohydrates: 52g | Protein: 8g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Sodium: 295mg | Potassium: 323mg | Fiber: 3g | Sugar: 26g | Vitamin A: 450IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 3mg