Vegan Strawberry Cheesecake Bars are a no-bake treat made with cashews, coconut, and dates. Both kids and adults will love these dairy-free desserts.This recipe post is sponsored by So Delicious Dairy Free and Sprouts Farmers Market. I was compensated for my time, however all opinions are my own.
Easy No-Bake Vegan Cheesecake
Now that the weather is warming up, I’m craving all the cold, creamy desserts. And with fresh berries in abundance at the supermarket, it’s time to put them to good use!
The idea of homemade cheesecake may seem intimidating, however these bars couldn’t be easier. All you need is a food processor, which does most of the heavy lifting. You can also switch up the toppings to satisfy your cravings. For example, garnish with chocolate shavings, fresh fruit, or a drizzle of peanut butter.
What is Vegan Cheesecake Made of?
This dairy-free dessert only calls for 6 ingredients. The rest you can switch up as you see fit. Here is what you need:
- Cashews: Blended cashews make up the bulk of the filling, which adds lots of heart-healthy fats. The key is to boil them for at least 20 minutes so they sufficiently soften.
- Coconut Cream: Coconut cream is much thicker and richer than coconut milk. You can find it in cans near the coconut milk, or in the baking aisle of most grocery stores.
- Almonds: Blended almonds create the rich, nutty crust of the cheesecake. You can also use walnuts, however the hard texture of almonds adds more structure.
- Medjool Dates: Also known as nature’s candy, pitted Medjool dates are the other key ingredient in the cheesecake crust.
- Sugar: I use organic granulated sugar, however you can also use maple syrup to add sweetness to the filling.
- Lemon: For quintessential cheesecake tang, both lemon zest and juice are a must!
For the topping, I love adding a big dollop of So Delicious® Dairy Free Cocowhip, which is made from organic coconut oil. It’s incredibly light and creamy, with just a hint of coconut taste. All So Delicious® Dairy Free products are USDA Organic and verified by the Non-GMO Project’s product verification program. They’re also naturally free of lactose, casein, carrageenan, artificial flavors, and MSG.
Enjoy So Delicious® Cocowhip on top of your favorite cake or pie, or with a bowl of fresh fruit for a light, dairy-free dessert. (Or, if you’re like me, just dig a spoonful right out of the container. It’s THAT good!)
The only difficult thing about this recipe is waiting 5 hours for the no-bake cheesecake to freeze. Otherwise, homemade cheesecake has never been easier. Here’s how to make it:
Step 1: Boil the Cashews
Place the cashews in a small saucepan and cover with at least two inches of a water. Bring the mixture to a boil, and then reduce to a simmer. Simmer the cashews for about 20 minutes, until they’re super soft. Next, drain them with cold water and set aside to dry.
Step 2: Prepare the Crust
Start by combining the almonds, dates, and a pinch of salt in the food processor. Blend the nuts and dates until they are finely chopped and well-combined, about 1 to 2 minutes. Next, empty the almond-date mixture into an 11 – 7 inch pan lined with parchment paper and firmly press into the bottom of the pan.
I find it easier to use the bottom of a measuring cup or glass to help press the mixture down. You want it to the cover the bottom of the pan in an even, single layer.
Step 3: Prepare the Filling
Wipe the food processor clean and add the cashews, coconut cream, sugar, lemon zest and juice. Blend the mixture until completely smooth, about 1 to 2 minutes, then pour it on top of the crust.
Step 4: Freeze
Now pop the pan in the freezer and let it set for at least 4 to 5 hours, or until the cheesecake is firm to the touch. You can also just let it sit overnight, which I often do.
Step 5: Garnish!
Remove the cheesecake from the pan and spread So Delicious® Dairy Free Cocowhip overtop. Next, slice up 2 cups of fresh strawberries and sprinkle them overtop, along with some extra lemon zest. And finally, devour!
How to Store Vegan No-Bake Cheesecake:
I do not suggest garnishing the cheesecake bars if you plan on storing/freezing them. Instead, slice the cheesecake into bars, wrap them individually in plastic wrap, and place in a freezer bag. This way, you can take out one at a time and garnish right before serving.
These cheesecake bars can be enjoyed frozen right out of the freezer, or slightly softened. If you prefer a softer texture, just let them sit for 10 minutes at room temperature.If you give this dairy-free dessert a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
More Vegan Dessert Recipes to Try:
Vegan Cheesecake Bars (No-Bake)
- Food processor
- 11 x 7" baking dish
- Small saucepan
- 1 1/2 cups raw cashews
- 1 1/4 cups raw almonds
- 1 1/4 cups pitted Medjool dates
- 1/4 tsp. sea salt
- 1 (13.5-oz.) can coconut cream
- 3/4 cup organic granulated sugar
- 1/4 cup melted and cooled coconut oil
- Zest and juice of 1 lemon
- So Delicious® Dairy Free Cocowhip for topping
- Fresh sliced strawberries for topping
- Add the cashews to a saucepan and cover with 2 inches water. Bring to a boil, reduce heat and simmer until softened, about 20 to 25 minutes. Drain, rinse with cold water, and set aside to dry.
- Line an 11-7 inch baking pan with parchment paper. Add almonds, dates, and salt to a food processor. Blend for 1 to 2 minutes, until the mixture is well combined. Empty the almond-date mixture into the prepared pan and press to evenly coat the bottom. Wipe the food processor clean.
- Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth. Pour the cashew mixture over the almond-date crust and freeze until set, about 5 hours.
- Once cheesecake is firm to the touch, spread So Delicious® Dairy Free Cocowhip overtop and garnish with fresh strawberries.