Vegan Strawberry Cheesecake Bars are a no-bake take care of made with cashews, coconut, and dates. Every kids and adults will love this dairy-free dessert.
Why You’ll Love this Vegan Strawberry Cheesecake
Now that the local weather is warming up, I’m craving all the chilly, creamy desserts.
And with up to date berries in abundance on the grocery retailer, it’s time to put them to good use!
The idea of selfmade cheesecake might seem intimidating, however these bars couldn’t be easier.
The meals processor and blender do most of the heavy lifting. It is also attainable to swap up the toppings to satisfy your cravings.
As an illustration, garnish with chocolate shavings, up to date fruit, or a drizzle of peanut butter.
For additional berry dessert ideas, check out my Strawberry-Lemon Brunch Cake, Strawberry Fruit Crispand Blackberry Crumble Bars.
Recipe Elements
This no bake cheesecake solely requires 6 components. The remaining it’s possible you’ll swap up as you see match. This is what you need:
- Cashews: Blended cashews make up nearly all of the filling, which offers quite a lot of heart-healthy fats. The key is to boil them for not lower than 20 minutes in order that they sufficiently soften.
- Coconut Cream: Coconut cream is way thicker and richer than coconut milk. You may discover it in cans near the coconut milk, or inside the baking aisle of most grocery outlets.
- Almonds: Blended almonds create the rich, nutty crust of the cheesecake. It is also attainable to make use of walnutshowever the laborious texture of almonds offers additional development.
- Medjool Dates: Additionally known as nature’s candy, Medjool dates are the other key ingredient inside the cheesecake crust.
- Sugar: I make the most of pure granulated sugarhowever you’ll be able to too use maple syrup in order so as to add sweetness to the filling.
- Lemon: For quintessential cheesecake tang, every lemon zest and juice are a ought to!
For a full guidelines of recipe components and parts, see the recipe card below.
Substitutions/Additions:
- Use Utterly completely different Berries: Relatively than the strawberry garnish, be at liberty to utilize blueberries, raspberries, or blackberries.
- Add Coconut Whip: Excessive each bar with a dollop of selfmade or store-bought coconut whipped topping.
- Make Low Sugar: Relatively than the granulated sugar, use a sugar numerous, much like monk fruit or erythritol.
Step-by-Step Instructions
The one troublesome issue about this recipe is prepared 5 hours for the no-bake cheesecake to freeze. In every other case, selfmade cheesecake has not at all been easier. Proper right here’s straightforward strategies to make it:
Step 1: Boil the cashews in a small saucepan coated with not lower than two inches of water. As quickly because the water boils, in the reduction of heat and gently simmer for about 20 minutes, until cashews are large light.
Step 2: Put collectively the crust by combining almonds, dates, and a pinch of salt in a meals processor. Combine until finely chopped and well-combined, about 1 to 2 minutes. Empty the mix proper right into a baking pan and press down firmly.
Skilled tip: I uncover it easier to utilize the underside of a measuring cup or glass to help press the mix down. You want it to the cover the underside of the pan in a good, single layer.
Step 3: Put collectively cheesecake filling by combining cashews, coconut cream, sugar, lemon zest and juice in a blender. Combine until totally clear; pour mixture on excessive of the crust.
Step 4: Freeze cheesecake for not lower than 4 to 5 hours, or until company to the contact. It is also attainable to let it sit in a single day, which I usually do.
When in a position to eat, slice into bars, excessive with a dollop of dairy-free cool whip, and garnish with up to date strawberry slices.
These vegan strawberry cheesecake bars is perhaps cherished frozen correct out of the freezer, or barely softened. Whenever you favor a softer texture, merely permit them to sit down for 10 minutes at room temperature.
Recipe FAQs
I do not counsel garnishing the cheesecake bars do you have to plan on storing/freezing them.
As an alternative, slice the cheesecake into bars, wrap them individually in plastic wrap, and place in a freezer bag. This trend, it’s possible you’ll take out one after the opposite and garnish correct sooner than serving.
Coconut cream and cashews take the place of cream cheese on this vegan mannequin. As quickly as blended, they add associated richness, creamy consistency, and tang.
A pre-made crust will work advantageous on this vegan cheesecake! Merely add the filling mixture to the prepared crust and adjust to the setting/freezing instructions.
Whenever you give this no bake cheesecake a try, it is best to positively snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Moreover, adjust to alongside on Fb and Pinterest for the latest recipe updates!
Additional Vegan Dessert Recipes to Try:
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Meals processor
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Blender
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11 x 7″ baking dish
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Small saucepan
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Add cashews and 4 cups of water to a medium saucepan. Convey to a boil, in the reduction of heat and simmer until softened, about 20 to 25 minutes. Drain, rinse with chilly water, and put apart to dry.
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Line an 11-7 inch baking pan with parchment paper. Add almonds to a meals processor and pulse until they’re broken down right into a tough sand consistency. Add dates and salt; combine for 1 to 2 minutes, until the mix is successfully blended. Empty mixture into the prepared pan and press firmly to coat the underside.
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To a high-power blender (much like a Vitamix), combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice; Combine until clear, about 1 to 2 minutes. Pour the cashew mixture over the almond-date crust and freeze until set, about 5 hours.
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As quickly as cheesecake is company to the contact, unfold whipped topping overtop and garnish with up to date sliced strawberries. Slice into 12 bars.
These cheesecake bars is perhaps cherished frozen correct out of the freezer, or barely softened. Whenever you favor a softer texture, permit them to sit down out for 10 minutes at room temperature. Retailer leftovers inside the freezer (coated) for 1 to 2 weeks.
Serving: 1bar | Power: 225kcal | Carbohydrates: 23g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Sodium: 70mg | Fiber: 3g | Sugar: 19g
I calculate these values by hand to ensure accuracy, however anticipate as a lot as a ten% variable counting on meals producers.