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!
Servings: 16 bars
Calories: 172kcal
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
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