Healthy No-Bake Vegan Strawberry Cheesecake Bars

There's nothing quite like indulging in a delicious strawberry dessert that’s also healthy and incredibly easy to make. These No-Bake Vegan Strawberry Cheesecake Bars are packed with fresh and delicious strawberry flavors and are a refreshing alternative to baked treats. They’re also vegan, raw, refined-sugar-free, and gluten-free.

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These Healthy No-Bake Vegan Strawberry Cheesecake Bars feature a naturally caramelized, nutty crust, topped with the creamiest cheesecake layer full of strawberry flavors and a beautiful strawberry topping. Each bite is heavenly indulgent, yet this vegan cheesecake is made with only healthy ingredients, making this no-bake dessert even more special.

looking down at the no-bake strawberry cheesecake bars cut into slices

Raw vegan sweets are one of my all-time favorite desserts, which is why you can find a good amount on my blog. There are the No-Bake Passion Fruit Mango Cheesecake Bars, the Raw Vegan Lemon Raspberry Bars, or the Healthy Caramel Pecan Coconut Ice Cream Bars.

They all have something in common: They are all made with wholesome, good-for-you ingredients and infuse a secret ingredient from one of my favorite brands, Sol-ti. This strawberry cheesecake bar recipe is no exception, but this time I wanted to make it with a strawberry mixture that represents hot summer days whenever you try one—yep, even in colder seasons. Let's make this beautiful dessert.

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Ingredients To Make No-Bake Cheesecake Bars:
How To Make These Raw Vegan Sweets:
Top Tips:
Variations & Substitutions:
Equipment You Need To Make These No-Bake Strawberry Cheesecake Bars:
Recipe FAQs:
More Strawberry Recipes You Should Make Next:
Healthy No-Bake Vegan Strawberry Cheesecake Bars
More Raw Vegan Recipes:

Ingredients To Make No-Bake Cheesecake Bars:

You’re going to love this no-bake creamy cheesecake version with sliced strawberries. And I’ll walk you through what ingredients you need to gather.

When combined, they create a wholesome, naturally sweet dessert that’s both satisfying and nutritious! Everything is easy to get either online or at your local grocery store.

the no bake strawberry cheesecake bars next to the sol-ti prrebiotic supershot

Raw Cashews: I’m using some for the crust to create a subtle, sweet, nutty flavor. Some go in the filling to make a creamy, rich texture that absorbs all the fruity flavors of the berries and the rest of the ingredients.
Medjool Dates: They're also used in both the filling and the crust. Their sticky texture helps hold the crust together while contributing a caramel-like sweetness to both the crumb mixture and the silky cream cheese filling.
Vanilla Bean Powder & Salt: A little goes a long way to add depth of flavor to the crust. And sea salt balances and intensifies the sweet flavors of the dates.
Sol-Ti Prebiotic SuperShot: It's the secret ingredient. It not only adds a health boost with its prebiotic properties and vitamin C, but it also provides a sweet, tangy flavor that complements the sweetness of the strawberries. If ordering online, make sure to use my code: "NATURALVEGAN" for 15% off!
Fresh Strawberries: Like in my Vegan Strawberry Pop Tarts, they add natural sweetness, a beautiful, vibrant color, and a burst of light and refreshing flavors to the cheesecake filling.
Coconut Oil & Coconut Cream: They both create a smooth and rich cheesecake-like texture without the need for baking or using any dairy products like heavy cream or cream cheese mixture. It also helps the vegan filling firm up when chilled, especially the coconut oil.
Pure Maple Syrup: You want some extra liquid consistency to smooth out the filling. A little bit goes a long way here to also add extra sweetness without the use of any refined sugars.

See the recipe card for quantities.

How To Make These Raw Vegan Sweets:

It's a simple recipe. There's no preheated oven involved or any bake time. You just need a couple of hours ( 2 to 3) until the top is solid. But that time passes by so fast, and it's a great recipe to make in advance.

Prepare The Crust: Combine Medjool dates, raw cashews, vanilla powder, and sea salt in a food processor until sticky. Transfer to a lined 8x8 baking pan and press the crust mixture evenly into the bottom (not sides of the pan). Refrigerate and reserve.
Prepare The Filing: Combine the soaked and drained cashews with the rest of the filling ingredients in a food processor or high-speed blender and blend until smooth and creamy. Start on low speed before proceeding to medium-high. You might need to stop on occasion and scrape down the sides as needed to ensure everything is well blended.
Assemble the Cheesecake Bars: Pour the filling over the reserved crust, evenly spreading it out with the back of a spoon or spatula. Garnish with fresh strawberry slices.
Chill & Serve: For best results, freeze for at least 2 to 3 hours or until the filling is firm. Allow it to sit at room temperature for a few minutes before cutting this delicious vegan cheesecake into small squares or bars with a sharp knife. Enjoy!

Top Tips:

Here are a few of my suggestions to prepare you as much as possible before embarking on this recipe.

Soak Cashews in Advance for the Filling: To get the creamiest filling, I recommend soaking the cashews for at least 4 hours (or overnight). It will make all the difference to get that silky, creamy cheesecake texture with every bite. There's no need to soak the cashews reserved for the crust.
Line the Baking Pan with Parchment Paper: Let some hang over the sides, too, so you can easily lift the cheesecake smoothly out of the pan.
Use Fresh Strawberries, If Possible: Especially during strawberry season, I recommend using fresh fruits to get the best results.

the raw vegan strawberry cheesecake bars stacked on top of each other with a bite taken

Variations & Substitutions:

The flavors of these no-bake strawberry cheesecake bars are so amazing that I wouldn't change much. But here are a few additional recommendations in case you don't have something on hand or want to change it up.

Vanilla Bean Powder: It's made from pure vanilla beans, and adding it to your favorite desserts just adds a warm, robust flavor that is hard to get with just vanilla extract. But you can use it as a substitute. However, if you invest in this powder, know that a little goes a long way, and I have plenty of desserts on the blog that use it, like my Raw Vegan Mixed Berry Tart or these Baker-Style Gluten-Free Vanilla Muffins, to name a few.
Whipped Cream: For a more festive and indulgent dessert, consider serving it with a dollop of vegan whipped cream.
Choose Your Favorite Berries: If strawberries aren't your thing, try other berries like raspberries or blackberries. Just know that this will change the overall flavor of these raw vegan sweets.

Equipment You Need To Make These No-Bake Strawberry Cheesecake Bars:

Food Processor or High-Speed Blender: To make the crust, filling, and topping.
8-inch Square Baking Dish: To allow the no-bake strawberry cheesecake to take its form in the freezer. If you don't have one yet, I highly recommend investing in one. It's cheap yet comes in handy for making so many delicious vegan desserts, like my Healthy Coffee Cake or Dirty Rose Chai Cinnamon Rolls.
Parchment Paper: To easily remove the whole cheesecake from the pan.
Spatula or Spoon: Use a spatula or the back of a spoon to spread the strawberry filling in an even layer over the raw crust.
Sharp knife: To cut the frozen vegan cheesecake into squares or bars once firm and set.

looking down at the raw vegan strawberry cheesecake bars with a bite taken out of one

Recipe FAQs:

How do I store these vegan cheesecake bars?

It's easy. Simply place them in an airtight container in the freezer for up to four weeks. To get the best texture, let them sit at room temperature for about 10 minutes before serving.

Can I use frozen strawberries instead of fresh strawberries?

Yes, but I've noticed that I always get better flavors with fresh strawberries, especially during strawberry season. If you’re using frozen, there's no need to thaw them before blending, but you will need a high-speed blender to get them smooth.

Do I need to use the Sol-ti PREBIOTIC SuperShot?

I highly recommend it, and not just for the health benefits. It also adds a tangy kick. You can replace it with other Sol-ti SuperShots, such as the IMMUNI-TI SuperShot, the ENERGY SuperShot, or simply lemon juice for a similar flavor profile.

Can I use a different size pan?

You can, just know that you might get a thicker or thinner crust, and also maybe thicker or thinner bars. And you might have to adjust the freezer time accordingly. So, I highly recommend an 8x8 pan.

More Strawberry Recipes You Should Make Next:

Looking for other strawberry recipes like these no-bake strawberry cheesecake bars? Try these:

Now it's your turn to make this healthy vegan dessert. These bars are creamy, naturally sweet, easy to make, and always a crowd-pleaser if you plan to entertain guests! Enjoy.

If you try this Healthy No-Bake Vegan Cheesecake Bars Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!