Hello to strawberry season! I love it. Berries are my favorite, and I love to use them in desserts. I find that berry treats are usually low in sugar and so refreshing and delicious, and the same applies to these paleo and vegan Strawberry No Bake Cheesecake Bars.

These bars are perfect for the summer because you don’t have to turn on the oven and everything is “made” in the freezer. All you really need is a high powered blender to make the different components of the cheesecake, and the result is a yummy frozen treat that’s creamy and decadent. It honestly tastes like ice cream cake to me!

Made without even a hint of gluten or dairy, the sturdy and crumbly crust is made with mixture of pecans and dates, and the cheesecake filling is made with combination of soaked cashews, strawberries, coconut milk, and maple syrup. So yummy!

Strawberry No Bake Cheesecake Bars (Paleo, Vegan)Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

This Strawberry No Bake Cheesecake Bars recipe is coming to you as part of the #strawberriesarethejam celebration held by myself and my Instagram friends, to give you some inspiration on using strawberries in your kitchen in a variety of ways. There are over 90 of us participating, each sharing a strawberry recipe that’s delicious, unique, and fun.

Here are some of the other bloggers’ creations who are taking part in this celebration:

  • 1 1/2 cups raw pecans
  • 3 pitted dates
  • 2 tbsp coconut oil
  • 1/8 tsp sea salt
  • 1 1/2 cups raw cashews soaked for at least 4 hours and drained
  • 1 1/2 cups chopped strawberries
  • 1/3 cup full fat coconut milk or any other non dairy milk of your choice
  • 1/3 cup maple syrup or more, to taste
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • Optional: Sliced strawberries for topping


  1. Line an 8x8 pan with parchment paper.
  2. Place all ingredients for the pecan crust in a food processor and blend just until it becomes a sticky dough.
  3. Press the dough into an even flat layer on the prepared pan.
  4. Transfer to the freezer while you make the cheesecake filling.
  5. Combine all ingredients for the filling, except sliced strawberries, in a high powered blender and blend until smooth and creamy.
  6. Taste to add more maple syrup if you prefer.
  7. Take the out pan from the freezer, and pour the filling mixture over the crust.
  8. Use a spatula to flatten out the filling in an even layer.
  9. If using, add sliced strawberries on top of the filling.
  10. Freeze for at least 4 hours or until firm.
  11. Remove from the freezer and let it thaw for 5 minutes before slicing into 16 squares with a sharp knife.
  12. Store in the freezer for up to 2 weeks, and thaw at room temperature for 5-10 minutes before serving.

Read The Original Full Recipe in Source (Thank You):

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