Vegan Strawberry Cheesecake Bars have a creamy, sweet flavor and are remarkably easy to prepare. They are dairy-free and egg-free, and they come together with ease. The crust is crafted from nuts and dates, delivering a chewy and firm foundation. The filling is crafted from cashews, coconut cream, and strawberries, delivering a creamy and tasty bite. The strawberry swirl on top lends beauty and a fruity flavor. Because they are set in the fridge rather than in the oven, they debut as both effortless and expedient. Vegan Strawberry Cheesecake Bars possess a special-looking finish, yet they are strikingly easy to make at home.
STATS
- Diet: Vegan, Dairy-free, Egg-free
- Course: Dessert
- Cuisine: American-inspired
- Time for prep: 20 minutes
- Cooking time: 0 minutes
- Size/serving: 1 bar
- Total yield: 12 bars
- Level of difficulty: Easy
- Working time (total): 20 minutes plus chilling
- Mode of cooking: No-bake, chilled
EQUIPMENT
- Food processor
- Blender
- Measuring cups & spoons
- Mixing bowls
- Spatula
- 8×8 baking pan
- Parchment paper
- Knife for slicing
INGREDIENTS
- One cup of uncooked almonds
- A single cup of pitted Medjool dates
- Two cups of raw cashews that have been soaked overnight
- Half a cup of coconut cream
- One-third cup of maple syrup
- A quarter of a cup of melted coconut oil
- Two teaspoons of vanilla extract
- One lemon’s juice
- Two tablespoons of strawberry jam (optional for swirl) and one cup of freshly chopped strawberries
- A pinch of salt
INGREDIENT NOTES
Almonds
- These constitute the foundation of the crust. Teach them a crunch and bind the dates together.
Medjool dates
- Offer a natural sweetness. Helps the crust set with firmness without any added sugar.
Raw cashews
- Primary layer of the filling. After they’re soaked and blended, they turn velvety and resemble cream cheese.
Coconut cream
- Adds richness. Cloaks the filling in velvety smoothness.
Maple syrup
- Natural sweetener. Keeps the dessert refined-sugar free.
Coconut oil
- Assists in the bars’ firming up. Takes on firmness once chilled.
Vanilla extract
- Introduces aroma and depth. Causes the filling to resemble cheesecake in flavor.
Lemon juice
- Adds tang. Maintains balance by tempering the sweetness while elevating the “cheesecake” flavor.
Strawberries
- Bring fresh, fruity flavor. Provides a natural pink hue, as well.
Strawberry jam
- Optional swirl. The top comes out prettier, and it adds extra sweetness.
Salt
- A small pinch rounds out all the flavors. Maintains a balanced filling.
INSTRUCTIONS
- Use a parchment sheet to cover an 8 × 8 pan.
- Pulse dates and almonds in a food processor till crumbled and sticky.
- Press batter into bottom of pan to form an outer layer of crust.
- Add the soaked cashews, cream made from coconuts, coconut oil, maple syrup, salt, juice from the lemons, and vanilla and blend until very smooth.
- Cover the crust with half of the contents.
- Put the remaining filling and strawberries in the blender. Blend till pink and smooth.
- Place the strawberry filling over the plain layer.
- If using jam, use a knife to swirl it around after dropping tiny spoonfuls on top.
- To remove any air bubbles, tapping the pan lightly on the flat surface several of times before freezing.
- Refrigerate for 4 hours/till solid.
- Serve chilled, sliced into bars.
TIPS
- Soak cashews in water overnight for a better creamy texture.
- Gently press the crust to shape so that it forms well when cutting.
- Blend the filling to a silky stage with no lumps.
- Best flavor & color comes from fresh strawberries.
STORAGE INFORMATION
Refrigerate
- Keep for at least five days in a container with a tight seal. A day later, the flavor gets better.
Freezer
- Freeze bars for a month or longer. For the greatest texture, defrost 15 minutes before eating.
FAQS
Can I substitute frozen strawberries?
- Yes, simply let them thaw and squeeze out the extra moisture before you blend.
May I substitute the almonds in the crust?
- Absolutely, walnuts or pecans likewise make an excellent substitute.
Do I have to use maple syrup?
- You can substitute agave or date syrup instead of refined white sugar.
Is it feasible to prepare this nut-free?
- Absolutely, replace the almonds in the crust with sunflower seeds and use a filling of coconut cream mixed with tofu.
Do they taste like genuine cheesecake?
- They’re nearly identical, with a silky, tangy profile that’s simultaneously lighter and more fruity.
NUTRITIONAL INFORMATION
Calories: 230
Carbohydrates: 23 g
Fiber: 4 g
Protein: 6 g
Total Fat: 14 g
Calcium: 4% DV
Iron: 2 mg
Vitamin A: 2% DV
Potassium: 260 mg
Sodium: 50 mg
Serving size: 1 bar
Servings: 12
