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strawberry cheesecake bar with a bite taken out of it.
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No-Bake Strawberry Cheesecake Bars

Deliciously creamy vanilla cheesecake with intensely fragrant macerated strawberries on top of an oaty coconut crust. These easy to make bars taste like summer in a dessert, and are every strawberries and cream lovers' dream.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 1 hour
Setting Time 5 hours
Total Time 6 hours
Servings 16
Calories 258kcal

Ingredients

Crust

  • 1 cup toasted coconut flakes
  • ½ cup cashews
  • ½ cup gluten-free rolled oats use regular if gluten-free not required
  • ½ teaspoon sea salt
  • 6 medjool dates pitted
  • 1 tablespoon coconut oil solid

Filling

  • 200 g cashews soaked *see notes
  • ½ cup coconut cream or tinned coconut milk *see notes
  • ¼ cup vanilla soya yoghurt or coconut yoghurt
  • 3 tablespoons pure maple syrup
  • 1 teaspoon lemon juice
  • 1 tablespoon vanilla extract
  • 4 tablespoons coconut oil solid

Strawberry Topping

  • 400 g fresh strawberries hulled and quartered
  • 4 tablespoons caster sugar
  • 120 ml water
  • ½ teaspoon agar-agar powder

Instructions

  • For the crust, add the toasted coconut, cashews, oat flakes, and salt to your food processor and blitz for a couple of minutes to form a light crumb.
  • Add the dates and coconut oil and continue to blend until the mixture sticks together to form a dough.
  • Line the base and sides of an 8" square pan with parchment paper and press the dough into the base of the pan using a spatula or flat bottomed glass. Set aside.
  • To make the filling, add all of the ingredients to your high-speed blender and blend until smooth and creamy.
  • Pour the filling into the pan and gently tap it on your work counter to remove the air bubbles. Place in the freezer to set for about an hour while you prepare the strawberry topping.
  • Add the hulled and quartered strawberries to a bowl and sprinkle the caster sugar on top. Cover the bowl and allow it to sit for an hour, stirring every so often.
  • Pass the strawberries through a sieve and add the collected juice to a saucepan. Set the strawberries aside in a bowl.
  • Add the water and agar-agar powder to a jug and stir well until dissolved. Add the agar-agar mixture to the saucepan along with the syrup from the strawberries and bring to a boil.
  • Reduce the heat to medium and simmer for 3 minutes, whilst whisking continuously. Pour the mixture into the bowl with the strawberries and stir to evenly coat them in the juice. Quickly spoon the strawberry mixture evenly over the cheesecake filling. (you'll need to work very quickly as the strawberry mixture will jellify and set once it hits the cooled cheesecake filling).
  • Set the cheesecake in the fridge for at least 4 hours (or preferably overnight). Once set, use a hot wet knife to slice into portions.

Storage

  • Store in an airtight container and consume within 3-4 days.

Notes

  • Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.
  • Coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.

Nutrition

Calories: 258kcal | Carbohydrates: 23g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 79mg | Potassium: 283mg | Fiber: 3g | Sugar: 14g | Vitamin A: 16IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 2mg