iowagirleats
No-Bake Strawberry Cheesecake Bars
No-Bake Strawberry Cheesecake Bars are incredibly decadent yet perfect for a less-guilt sweet treat. Gluten-free and vegan, too!
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
- ●baking dish
- ●saucepan
📝 Preparation Steps
1
Add the dates to the bowl of a food processor or blender and blend until small bits remain, or the mixture forms a ball. Remove and set aside.
2
Add walnuts and salt (optional) to the bowl of the food processor or blender and process into a meal. Add the dates back in, small chunks at a time, and process until a loose dough forms—it should stick together when squeezed between your fingers. If too dry, add a few more dates. If too wet, add more walnut meal.
3
Line an 8×8–inch (or similar size) baking dish with parchment paper or plastic wrap and add the crust. Spread in an even layer and press down with your hands for a uniformly flat crust. Place in the freezer to set.
4
In the meantime, add the cashews, coconut milk, vanilla, maple syrup, olive oil, lemon zest, lemon juice, and salt to the bowl of a blender.
lemon juice (plus more lemon juice as needed, 30 ml)2 Tablespoons
5
Blend on high until puréed, creamy, and smooth. If there is trouble blending, add a bit more liquid (either coconut milk or coconut oil) to help the process along. Scrape down the sides as needed. Taste and adjust the flavors as needed, adding more maple syrup for sweetness, or lemon juice for acidity.
lemon juice (plus more lemon juice as needed, 30 ml)2 Tablespoons
6
Remove the crust from the freezer and pour the cashew mixture over the crust. Tap to remove air bubbles and smooth the top with a spoon. Loosely cover with plastic wrap and return to the freezer to harden, 3–⏱️ 4 hours. The cheesecake will mostly keep its form in the refrigerator, but freezing will expedite the “setting” process and make slicing easier.
7
In the meantime, prepare the strawberry topping. Add the strawberries, maple syrup, cornstarch, and a bit of water to a small saucepan over medium heat.
8
Cook for ⏱️ 2-3 minutes, then reduce the heat and begin mashing the strawberries with a spoon to break them into smaller pieces. Cook for ⏱️ 3-4 minutes more, then turn off heat to let cool and thicken, stirring occasionally. Transfer to a small bowl and cover. Refrigerate to cool completely.
9
Spread the chilled strawberry topping over the hardened cheesecake (or serve separately), slice into bars, and serve. Coconut Whipped Cream makes an excellent topping.
10
Store leftovers in the refrigerator covered for 2–3 days, or in the freezer for up to 1 month. If frozen, let thaw for 15–⏱️ 20 minutes to soften before serving.
Nutrition Facts
calories
318 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
3 g
sugar Content
20 g
sodium Content
18 mg
protein Content
6 g
carbohydrate Content
30 g
saturated Fat Content
4 g
unsaturated Fat Content
17 g
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