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Vegan Strawberry Vanilla Cheesecake Bars
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 10 bars
- Category: Dessert
- Method: Freeze
- Cuisine: American
Description
These are the easiest, most delicious vegan cheesecake bars you can make!
Ingredients
Crust:
- 1 cup pecans
- 1 cup medjool dates
- ½ tsp cinnamon
- pinch of salt
Filling:
- 1 1/2 cups cashews, (soaked in water for 4 hours or overnight)
- 1 large can coconut milk (400 ml, just the cream off the top)
- ¼ cup maple syrup
- juice of 1 lemon
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup strawberries
Instructions
- Lets start by making our crust.
- Add your pecans, dates, salt, and cinnamon to a food processor and pulse until it forms a dough.
- Line an 8 x 8 inch pan with parchment paper and press your dough into the bottom of the pan.
- Place in the fridge while you prepare the rest of your cheesecake.
- Strain your cashews, and pour them into your food processor, or a high speed blender.
- Pulse them until they form a smooth cream.
- Next add your coconut cream, maple syrup, lemon zest, lemon juice and vanilla extract and pulse together until creamy.
- Pour out half your filling into your pan, placing the pan in the freezer for 15 minutes to firm up quickly.
- Next add the strawberries to the remaining half of your filling and pulse until smooth.
- Add your strawberry layer to the pan.
- Allow to firm up in the fridge overnight for a creamy cheesecake texture, or in the freezer for a couple hours for more of an icecream type of texture.
- Cut into bars, and serve.
These were so good. They wre creamy, fruity, and not too sweet. They looked really cute too, so they’d be great for a get-together or even just a treat at home. I kept them in the fridge and they held up really well.
Hi, what size coconut can?
approx. 400 ml!
Storage?
You can store these in a container in your freezer:)
Hi – when do you add the lemon juice?
Thanks!
Hi Marian, you can add the lemon juice when you add the lemon zest, vanilla..etc!