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Vegan No-Bake Cheesecake Bars with Lemon and Strawberries Recipe

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4.3 from 25 reviews

These Vegan Cheesecake Bars are a delicious no-bake dessert made with a creamy cashew and coconut filling on a naturally sweet almond and date crust. They are topped with dairy-free whipped topping and fresh strawberries, making them a perfect plant-based treat that is both rich and refreshing.

  • Total Time: 5 hours 40 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 1/4 cups raw almonds
  • 1 1/4 cups pitted Medjool dates
  • 1/4 tsp. sea salt

Filling

  • 1 1/2 cups raw cashews
  • 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 (such as So Delicious CocoWhip)
  • Fresh sliced strawberries or berry of choice

Instructions

  1. Soften the cashews: Add the cashews and 4 cups of water to a medium saucepan. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until the cashews are softened. Drain, rinse with cold water, and set aside to dry.
  2. Prepare the crust: Line an 11×7 inch baking pan with parchment paper. Place the almonds in a food processor and pulse until they have a coarse sand-like texture. Add the pitted dates and sea salt, then blend for 1 to 2 minutes until well combined. Transfer this mixture into the prepared pan and press firmly to evenly coat the bottom, creating the crust base.
  3. Make the filling: In a high-power blender, combine the softened cashews, coconut cream, sugar, melted coconut oil, lemon zest, and lemon juice. Blend on high for 1 to 2 minutes until the mixture is smooth and creamy without any lumps.
  4. Assemble and chill: Pour the cashew filling over the almond-date crust in the pan, smoothing the top. Place in the freezer and allow it to set completely for about 5 hours until firm.
  5. Add toppings and serve: Once the cheesecake bars are firm to the touch, spread the dairy-free whipped topping evenly over the surface. Garnish with fresh sliced strawberries or your choice of berries. Cut into 12 bars and serve chilled.

Notes

  • Soaking and simmering cashews make the filling creamy and smooth for the perfect cheesecake texture.
  • Use Medjool dates for natural sweetness and a sticky texture to help bind the crust.
  • You can substitute any berry topping according to seasonality or preference.
  • The bars must be kept frozen until serving to maintain firmness.
  • This recipe is naturally gluten-free, dairy-free, and vegan.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan/American
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-no-bake-cheesecake-bars-with-lemon-and-strawberries-recipe/