Whenever the weather warms up, my sweet tooth goes straight to cool, fruity treats.
Growing up, strawberry cheesecake was a family favorite—but let’s be real, dairy and gluten don’t always play nice with everyone.
That’s why I whipped up this no-bake version that checks all the boxes: creamy, tangy, sweet, and totally plant-based!
Plus, you don’t even need to turn on the oven—perfect for those lazy summer afternoons when you want something refreshing without breaking a sweat.
Tips & Variations
- Nut-Free Option: Use sunflower seeds or pumpkin seeds instead of almonds and cashews.
- Extra Tang: Add an extra tablespoon of lemon juice for a zingier cheesecake.
- Chocolate Twist: Drizzle some melted dark chocolate over the bars before serving—trust me, it’s heavenly!
Serving Suggestions
Arrange the bars on a platter with fresh mint leaves and a few whole strawberries for a stunning dessert display. These bars pair beautifully with a chilled glass of sparkling water or homemade lemonade.
No Bake Vegan Strawberry Cheesecake Bars
- Total Time: 20 minutes
- Yield: 9-12 bars 1x
- Diet: Gluten Free
Description
Creamy, dreamy, and totally dairy-free, these no-bake strawberry cheesecake bars are a refreshing treat for warm days. Perfect for those avoiding gluten and dairy but still craving something sweet and satisfying!
Ingredients
Crust
- 1 ½ cups gluten-free rolled oats
- ½ cup almonds (or walnuts)
- 2 tbsp maple syrup
- ¼ cup coconut oil, melted
- Pinch of salt
Cheesecake Layer
- 1 ½ cups raw cashews (soaked in hot water for 2 hours)
- ½ cup fresh strawberries (hulled and chopped)
- ¼ cup coconut cream (only the thick part)
- ¼ cup maple syrup
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
Strawberry Topping
- 1 cup fresh strawberries, sliced
- 2 tbsp chia seeds
- 1–2 tbsp maple syrup (optional, to taste)
Instructions
- Make the Crust:
Toss the oats, almonds, and salt into a food processor. Pulse until crumbly. Add the melted coconut oil and maple syrup, blending until the mixture holds together when pressed.
Line an 8×8-inch pan with parchment paper, then press the crust mixture evenly into the bottom. Pop it in the freezer while you work on the filling. - Prepare the Cheesecake Layer:
Drain the soaked cashews and toss them into a blender. Add the strawberries, coconut cream, maple syrup, lemon juice, and vanilla. Blend on high until smooth and creamy.
Pour the filling over the crust and spread it evenly. Return the pan to the freezer for 1-2 hours or until firm. - Strawberry Topping:
In a small saucepan, cook the strawberries over medium heat for about 5 minutes until they break down and become jammy. Stir in the chia seeds and maple syrup, then let it cool for a few minutes. - Assemble:
Spread the strawberry topping over the cheesecake layer. Pop the whole thing back into the freezer for another hour to set completely. - Serve:
Slice into bars and serve chilled. For best results, let them sit at room temperature for about 5 minutes before eating to soften slightly.
Notes
Keep leftovers in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 8g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
