Description
No-bake strawberry cheesecake bars are an easy dessert for summer! They are sweet, fruity, tart, and refreshing. The graham cracker crust is topped with creamy strawberry cheesecake and juicy fresh strawberries. It’s a vegan, dairy-free, and gluten-free friendly recipe. Plus, it’s made with healthy ingredients like cashews and coconut milk. You’ll love how this strawberry dessert is freezer-friendly, so you can cool off with it this summer!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted vegan butter, melted
- 2 cups raw cashews
- 1 and 1/2 cups fresh strawberries
- 1 cup full-fat classic coconut milk
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1/8 tsp salt
- 2 cups diced strawberries, for topping
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving some of the paper hanging over the edges. This will help you easily remove the bars later on.
- In a bowl, add graham cracker crumbs and melted vegan butter. Mix together until evenly combined. Transfer to the baking dish. Using clean hands or a silicone spatula, firmly press it against the bottom of the dish. Set aside.
- In a blender, add raw cashews, strawberries, coconut milk, maple syrup, coconut oil, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour cheesecake over the crust. Top with diced strawberries, gently pressing them into the strawberry layer.
- Chill the cheesecake bars inside the freezer for 4 hours (or overnight).
- After, remove cheesecake from the freezer and let thaw for 10 minutes before slicing. Enjoy!
Notes
- How to store: Store bars inside a sealed container in the freezer. They will keep for up to 2 months. Let thaw for 10 minutes before enjoying.
Nutrition
- Serving Size: 1 bar
- Calories: 274
- Sugar: 11g
- Fat: 19g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
