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Vegan Strawberry Vanilla Cheesecake Bars

  • Author: Jess
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 10 bars 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American

Description

These are the easiest, most delicious vegan cheesecake bars you can make!


Scale

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 (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

  1. Lets start by making our crust.
  2. Add your pecans, dates, salt, and cinnamon to a food processor and pulse until it forms a dough.
  3. Line an 8 x 8 inch pan with parchment paper and press your dough into the bottom of the pan.
  4. Place in the fridge while you prepare the rest of your cheesecake.
  5. Strain your cashews, and pour them into your food processor, or a high speed blender.
  6. Pulse them until they form a smooth cream.
  7. Next add your coconut cream, maple syrup, lemon zest, lemon juice and vanilla extract and pulse together until creamy.
  8. Pour out half your filling into your pan, placing the pan in the freezer for 15 minutes to firm up quickly.
  9. Next add the strawberries to the remaining half of your filling and pulse until smooth.
  10. Add your strawberry layer to the pan.
  11. 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.
  12. Cut into bars, and serve.


Nutrition

  • Serving Size: 1 bar
  • Calories: 350
  • Sugar: 22g
  • Fat: 24g
  • Saturated Fat: 5g
  • Carbohydrates: 33g
  • Fiber: 5g
  • Protein: 6g

Keywords: Vegan Strawberry Vanilla Cheesecake Bars, vegan cheesecake recipe, healthy dessert recipe