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5 from 6 votes

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!
Prep Time15 mins
Total Time15 mins
Course: Dessert
Servings: 16 bars
Calories: 172kcal
Author: Jean Choi


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


  • 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. 


Serving: 1bar | Calories: 172kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Sodium: 29mg | Potassium: 157mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 8.8mg | Calcium: 14mg | Iron: 1.3mg