Description
These Gluten-Free Strawberry Cheesecake Bars are a delightful no-bake treat combining a crunchy nut and coconut base with a creamy, tangy cashew and coconut milk filling, topped with a fresh strawberry glaze. Perfect for those seeking a dairy-free, vegan-friendly dessert that’s bursting with natural sweetness and fresh fruit flavor.
Ingredients
Scale
Base
- 100 g toasted coconut flakes (or raw coconut flakes/desiccated coconut)
- 100 g toasted almond flakes (or regular almonds/cashews)
- ½ teaspoon sea salt
- 7 medjool dates (pitted)
Cheesecake Filling
- 200 g cashews (soaked for at least 4 hours or overnight)
- 240 g chilled full-fat coconut milk (or coconut cream/vegan cream cheese)
- 120 g plain soy or coconut yogurt
- 60 ml pure maple syrup
- 55 g coconut oil (solid)
- 1 tablespoon lime juice
- 1 tablespoon vanilla extract
Strawberry Topping
- 400 g fresh strawberries (hulled and quartered)
- 4 tablespoons granulated sugar
- 120 ml water
- ½ teaspoon agar-agar powder (NOT agar flakes)
Instructions
- Prepare the base: In a food processor, pulse the toasted coconut flakes, toasted almond flakes, sea salt, and pitted medjool dates until the mixture sticks together when pressed. Press this mixture evenly into a lined 9×9 inch (23×23 cm) baking pan to form the crust. Place in the freezer to set while making the filling.
- Make the cheesecake filling: Drain and rinse soaked cashews. In a high-speed blender, combine cashews, chilled coconut milk, soy or coconut yogurt, maple syrup, solid coconut oil, lime juice, and vanilla extract. Blend until completely smooth and creamy. Pour the filling over the prepared crust and smooth the top with a spatula. Return to the freezer to set for at least 4 hours or until firm.
- Prepare the strawberry topping: In a small saucepan, combine quartered strawberries, granulated sugar, water, and agar-agar powder. Bring to a gentle boil over medium heat, stirring frequently, and let it simmer for about 5-7 minutes until the strawberries soften and the mixture thickens slightly. Remove from heat and allow to cool slightly.
- Assemble the bars: Once the cheesecake layer is firm, pour the warm strawberry topping evenly over the bars. Return to the freezer for another 1-2 hours or until the topping sets completely.
- Serve: Remove the bars from the freezer about 10 minutes before serving to soften slightly. Cut into 16 bars and enjoy chilled for a refreshing, creamy dessert.
Notes
- For best results, soak cashews for at least 4 hours or overnight to achieve a smooth filling.
- You can substitute coconut milk with vegan cream cheese for a tangier cheesecake flavor.
- To toast coconut and almond flakes, spread in a dry pan over medium heat until golden and fragrant, stirring constantly to avoid burning.
- Dates must be pitted to avoid any hard pieces in the crust.
- Agar-agar powder is essential for setting the strawberry topping without gelatin; do not substitute with agar flakes without adjustments.
- Store leftover bars in the freezer and thaw for 10 minutes before serving to soften.
