If you’re looking for a delicious, creamy, and naturally sweet dessert that requires no baking, these No-Bake Strawberry Cheesecake Bars are perfect for you! Made with a nutty crust, silky cashew-based filling, and fresh strawberry topping, this recipe is not only vegan and gluten-free but also easy to make with wholesome ingredients.
Why You’ll Love These No-Bake Strawberry Cheesecake Bars
- No oven required! Perfect for warm weather or when you don’t want to bake.
- Naturally sweetened with dates and maple syrup, making it a healthier alternative.
- Creamy, rich, and satisfying with a smooth cashew filling.
- Gluten-free, dairy-free, and vegan, making it suitable for various dietary needs.
- Perfect for meal prep – store them in the freezer and enjoy anytime!
Ingredients You’ll Need
For the Crust:
- 1 cup pitted medjool dates
- 1½ cups raw walnuts
- Pinch of salt
For the Filling:
- 1½ cups raw cashews, soaked in water overnight and drained
- 1 lemon, juiced
- ⅓ cup coconut oil, melted
- ½ cup coconut milk
- ½ cup maple syrup
- 1 teaspoon vanilla extract
For the Strawberry Topping:
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons chia seeds
- 1 tablespoon maple syrup
Step-by-Step Instructions
1. Prepare the Crust
- In a food processor, blend the pitted dates until they form a sticky ball. Remove and set aside.
- Add walnuts and a pinch of salt to the processor and pulse until finely ground.
- Return the dates to the mixture and process until well combined.
- Press the mixture evenly into the base of an 8×8-inch pan lined with parchment paper.
2. Make the Filling
- In a high-speed blender, combine soaked cashews, lemon juice, melted coconut oil, coconut milk, maple syrup, and vanilla extract.
- Blend until the mixture is completely smooth and creamy.
- Pour over the prepared crust and spread evenly with a spatula.
3. Prepare the Strawberry Topping
- In a small bowl, mash the fresh strawberries with a fork.
- Stir in chia seeds and maple syrup, then let sit for 10 minutes to thicken.
- Gently spread the strawberry topping over the cheesecake layer.
4. Set and Serve
- Freeze the cheesecake bars for at least 4 hours or until firm.
- Before serving, let them thaw for 10-15 minutes.
- Slice into bars and enjoy this creamy, fruity, and guilt-free dessert!
Pro Tips for Perfect Cheesecake Bars
- Soak cashews overnight for the creamiest texture.
- Use a sharp knife to slice the bars cleanly after freezing.
- Customize your topping – try raspberries, blueberries, or a mix of berries.
- Store in an airtight container in the freezer for up to 2 weeks.
FAQs
1. Can I make these bars nut-free?
Yes! Substitute the walnuts with sunflower seeds for the crust and use silken tofu instead of cashews for the filling.
2. How do I store these cheesecake bars?
Keep them in an airtight container in the freezer. Before serving, let them thaw for about 10-15 minutes.
3. Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw and drain the strawberries before mashing them for the topping.
4. What if I don’t have a food processor?
You can use a blender to process the crust ingredients, but pulse in short bursts to avoid over-processing.
5. Can I use another sweetener instead of maple syrup?
Yes! You can use agave syrup, honey (if not vegan), or coconut nectar as a substitute.
Conclusion
These No-Bake Strawberry Cheesecake Bars are the ultimate healthy dessert – creamy, naturally sweet, and packed with flavor. Whether you’re looking for a quick treat, a dessert for a gathering, or just a nutritious way to satisfy your sweet tooth, this recipe is a must-try. Give it a go and enjoy a delicious, dairy-free, and guilt-free indulgence!