Vegan Cheesecake Bars (No-Bake)

4.93 from 13 votes

Vegan Strawberry Cheesecake Bars are a no-bake treat made with cashews, coconut, and dates. Both kids and adults will love these lighter, fruit-topped desserts.

Prep Time15

Cook Time25

Total Time5 40

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Author: Jamie Vespa MS, RD

Equipment

Food processor
Blender
11 x 7" baking dish
Small saucepan

Ingredients

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
1/2 cup organic granulated sugar
1/4 cup melted and cooled coconut oil
Zest and juice of 1 lemon

Toppings

Dairy-free whipped topping (I like So Delicious CocoWhip)
Fresh sliced strawberries (or berry of choice)

Instructions

Add cashews and 4 cups of water to a medium saucepan. 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 to a food processor and pulse until they're broken down into a coarse sand consistency. Add dates and salt; blend for 1 to 2 minutes, until the mixture is well combined. Empty mixture into the prepared pan and press firmly to coat the bottom.
To a high-power blender (such as a Vitamix), combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice; Blend until smooth, about 1 to 2 minutes. Pour the cashew mixture over the almond-date crust and freeze until set, about 5 hours.
Once cheesecake is firm to the touch, spread whipped topping overtop and garnish with fresh sliced strawberries. Slice into 12 bars.

Notes

*Nutrition information does not including toppings.

These cheesecake bars can be enjoyed frozen right out of the freezer, or slightly softened. If you prefer a softer texture, let them sit out for 10 minutes at room temperature. Store leftovers in the freezer (covered) for 1 to 2 weeks.

Nutrition