↑
  • ABOUT
  • RECIPES
  • LIFESTYLE
    • Career
    • Home Living
    • Nutrition
    • Pets
    • Pregnancy + Motherhood
    • Skin Care
    • Travel
  • SAFER SKINCARE
  • CONTACT

What Great Grandma Ate

because the food you love should love you back!

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

What Great Grandma Ate / Recipes / 30 Minutes or Less / Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

Last Updated on November 15, 2019 by Jean Choi 15 Comments

30
EF
P
V
7.6K shares
  • Share
  • Tweet
  • Yummly
Jump to Recipe Print Recipe

Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

These are the best paleo and vegan Strawberry No Bake Cheesecake Bars, made with simple ingredients and easy-to-follow steps. Skip the oven for a yummy frozen summer treat!

Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

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.

Strawberry No Bake Cheesecake Bars Recipe

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 a mixture of pecans and dates, and the cheesecake filling is made with a 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)

#StrawberriesArTheJam Celebration

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:

Square Meal Round Table’s Roasted Balsamic Strawberry Pavlova
The Cooking of Joy’s Strawberry Matcha Cream Cheese Tart
This Healthy Table’s Strawberry Tahini Shortcake
Flours in Your Hair’s Strawberry Milk Donuts
The Wood and Spoon’s Strawberry Icebox Pie
Smart in the Kitchen’s Rustic Strawberry Galette
The Herb and Spoon’s Strawberry-Jam Filled Brioche Donuts
Better with Biscuit’s Strawberry Cobbler
My Kitchen Love’s Strawberry Rhubarb Tart
Sift and Simmer’s Rose Strawberry Hibiscus Mille Crepe Cake
A Modest Feast’s Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Hola Jalapeno’s Strawberry Pink Peppercorn Margarita
Worthy Pause’s Strawberry-Basil Shrub Cocktail
Hot Dishing It Out’s Panna Cotta with Strawberry Jelly
Figs & Flour’s Shrimp Tacos with Strawberry Apricot Salsa
Pie Girl Bakes’ Strawberry Ginger Pie
Crumb Top Baking’s Strawberry Chia Jam Oat Bars
The Gourmandise School’s Strawberry Pistachio Salad
Tiny Kitchen Caper’s Strawberries and Cream Pound Cake
Cook Til Delicious’ Mini Chocolate Cake with Strawberry Ganache
Something New For Dinner’s Watermelon, Tomato and Strawberry Salad with Burrata
A Spicy Perspective’s Fresh Strawberry Yogurt Cake
Easy and Delish’s Strawberry Brigadeiros
Plays Well with Butter’s Strawberry Salad with Goat Cheese, Grilled Chicken, & Maple Balsamic Vinaigrette
Katherine in Brooklyn’s Roasted Strawberry Balsamic Ice Cream
Sugar Salt Magic’s Strawberry Mousse Tart
The Healthy Sins’ Coconut Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt
Lemon Thyme and Ginger’s Strawberry Basil No Churn Ice Cream
Jessie Sheehan Bakes’ Strawberry Basil Turnovers
Bavette Meat & Provisions’ Pickled Green Strawberries
Rezel Kealoha’s Apple Cider Rose Poached Strawberries with Thyme Flowers
Made from Scratch’s Roasted Strawberry and Basil Ice Cream
Eat Cho Food’s Strawberry Basil Glazed Donuts
What’s Karen Cooking’s Strawberry Eton Mess
More Icing Than Cake’s Strawberry, Balsamic & Black Pepper Babka
Well Seasoned Studio’s Classic Vanilla Layer Cake with Mascarpone Buttercream and Fresh Strawberries
Farm & Coast Cookery’s Strawberry & Thyme Shortcake
Marianne Cooks’ Strawberry Madeleines
Clean Plate Club’s Mini Strawberry Bundt Cakes with Lemon Glaze
My Berkeley Kitchen’s Strawberry Kale Salad with Balsamic Vinaigrette
The Cinnaman’s Rose Hibiscus Strawberry Icebox Pie
Prickly Fresh’s Strawberry Burrata Kale Salad with Pistachio & Lemon Vinaigrette
Maren Ellingboe’s Angel Food Cake with Whipped Cream & Strawberries
Baking the Goods’ Mini Strawberry Lemon Cupcakes
Fufu’s Kitchen’s Vegan Strawberry Ice Cream Sandwiches
What Annie’s Eating’s Vegan Strawberry + Basil Ice Cream
Katie Bird Bakes’ Strawberry Crumble Bars
Cosette’s Kitchen’s Strawberry Shortcake
Blossom to Stem’s Strawberry Pavlova with Mezcal and Lime
Babby Girl Yum’s Strawberry Spinach Almond Salad
It’s a Veg World After All’s Butter Lettuce Strawberry Salad with Poppyseed Dressing
Le Petite Eats’ Strawberry Orange Blossom Tartlets

Wanna join in on the fun? Just use the hashtag #strawberriesarethejam on Instagram to share your strawberry creations. I’m excited to see what you come up with!

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

Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

This is the best paleo and vegan Strawberry No Bake Cheesecake Bars, made with simple ingredients and easy-to-follow steps. Skip the oven for a yummy frozen summer treat!
5 from 6 votes
Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 16 bars
Calories: 172kcal
Author: Jean Choi

Ingredients

Pecan Crust

  • 1 1/2 cups raw pecans
  • 3 pitted dates
  • 2 tbsp coconut oil
  • 1/8 tsp sea salt

Cheesecake Filling

  • 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

Instructions

  • Line an 8x8 pan with parchment paper.
  • Place all ingredients for the pecan crust in a food processor and blend just until it becomes a sticky dough. 
  • Press the dough into an even flat layer on the prepared pan. 
  • Transfer to the freezer while you make the cheesecake filling. 
  • Combine all ingredients for the filling, except sliced strawberries, in a high powered blender and blend until smooth and creamy. 
  • Taste to add more maple syrup if you prefer. 
  • Take the out pan from the freezer, and pour the filling mixture over the crust.
  • Use a spatula to flatten out the filling in an even layer. 
  • If using, add sliced strawberries on top of the filling. 
  • Freeze for at least 4 hours or until firm.
  • Remove from the freezer and let it thaw for 5 minutes before slicing into 16 squares with a sharp knife. 
  • Store in the freezer for up to 2 weeks, and thaw at room temperature for 5-10 minutes before serving. 
Nutrition Facts
Strawberry No Bake Cheesecake Bars (Paleo, Vegan)
Amount Per Serving (1 bar)
Calories 172 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Sodium 29mg1%
Potassium 157mg4%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
Vitamin A 5IU0%
Vitamin C 8.8mg11%
Calcium 14mg1%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


7.6K shares
  • Share
  • Tweet
  • Yummly

By Jean Choi | April 25, 2018

Comments

  1. Kylie says

    April 25, 2018 at 9:12 am

    These look delicious! What a stack!

    Reply
  2. mimi newman says

    April 26, 2018 at 2:46 pm

    5 stars
    this was so fun to collaborate with everyone on strawberry recipes! hope to stay in touch xx

    Reply
    • Jean Choi says

      April 26, 2018 at 5:19 pm

      Yes, it was so nice getting to “meet” you! Loved your doughnuts as well. 🙂

      Reply
  3. Brenda says

    April 29, 2018 at 7:35 pm

    5 stars
    The instructions don’t say when to add strawberries to blender….

    Reply
    • Jean Choi says

      April 29, 2018 at 8:16 pm

      You add it in at step 5, where it says, “Combine all ingredients for the filling…”

      Reply
  4. Emily @ Recipes to Nourish says

    April 30, 2018 at 9:51 am

    5 stars
    These are SO beautiful!!! I really wish I had one or two to go with my breakfast this morning. 🙂 I love having my treats earlier in the day with a big breakfast, it’s much easier on my liver. I can’t wait to try these!

    Reply
  5. Tessa@tessadomesticdiva.com says

    April 30, 2018 at 11:03 am

    5 stars
    Really, REALLY want one of these beauties! I adore strawberries and I am on the look out for new recipes as they come into season! Drool!

    Reply
  6. Melissa @Real Nutritious Living says

    April 30, 2018 at 12:26 pm

    This looks an sounds amazing! I wouldn’t know how to select just one recipe to try!

    Reply
  7. Tina says

    April 30, 2018 at 5:51 pm

    Yuuuum love cheesecake! Amazing that this one is both paleo and vegan!

    Reply
  8. Irena says

    May 1, 2018 at 12:30 pm

    5 stars
    Can’t wait to make these when I pick up fresh strawberries next. They look gorgeous, too.

    Reply
  9. Katja says

    May 2, 2018 at 7:35 pm

    YUM YUM YUM…. Strawberries are just now coming back in season here in California. Perfect timing.

    Reply
  10. ChihYu says

    May 3, 2018 at 6:41 pm

    YUM ! Strawberries are my favorite. Love no bake too !

    Reply
  11. STACEY CRAWFORD says

    May 5, 2018 at 8:48 am

    5 stars
    Wow, those sure look good!

    Reply
  12. Sandy says

    June 19, 2020 at 7:14 am

    Hello, I do not have pecans to make the crust. Can I substitute the pecans for cashews or walnuts? Thank you! Anxious to make these as I just picked fresh strawberries yesterday.

    Reply
    • Jean Choi says

      June 19, 2020 at 7:47 am

      You can use walnuts!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

Instant Pot Favorites

Instant Pot Butter Chicken served with rice and naan

Quick & Easy Instant Pot Butter Chicken Recipe (Keto & Dairy Free)

The BEST Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option

Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto)

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

©2023, What Great Grandma Ate. Privacy and Disclosure Policy/ Site by Pixel Me Designs