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!

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!

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)

Course: Dessert

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 16 bars

Calories: 172 kcal

Author: Jean Choi

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!

Print

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

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. 

Nutrition Facts

Strawberry No Bake Cheesecake Bars (Paleo, Vegan)

Amount Per Serving (1 bar)

Calories 172 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 3g 15%

Cholesterol 0mg 0%

Sodium 29mg 1%

Potassium 157mg 4%

Total Carbohydrates 9g 3%

Dietary Fiber 1g 4%

Sugars 4g

Protein 3g 6%

Vitamin A 0.1%

Vitamin C 10.7%

Calcium 1.4%

Iron 7%

* Percent Daily Values are based on a 2000 calorie diet.