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.
Equipment
Ingredients
For the crust:
- 1 cup raw cashews
- 8-10 medjool dates
- ½ teaspoon vanilla bean powder
- ¼ teaspoon sea salt
For the filling:
- 1 Sol-ti PRREBIOTIC SuperShot
- 1 lb fresh strawberries plus extras for topping
- ⅓ cup coconut oil
- 1 cup coconut cream
- 1 cup raw cashews
- 10 medjool dates
- ¼ cup pure maple syrup
Instructions
Prepare the Crust:
- In a food processor, combine the raw cashews, medjool dates, vanilla bean powder, and sea salt.
- Process until the mixture becomes sticky and holds together when pressed.
- Line an 8x8 inch baking pan with parchment paper.
- Press the crust mixture evenly into the bottom of the pan.
- Place the pan in the freezer while you prepare the filling.
Prepare the Filling:
- Drain and rinse the soaked cashews.
- In a blender or food processor, combine the soaked cashews, Sol-Ti PREBIOTIC SuperShot, fresh strawberries, melted coconut oil, coconut cream, medjool dates, and pure maple syrup.
- Blend until the mixture is completely smooth and creamy. This may take a few minutes; scrape down the sides as needed to ensure everything is well blended.
Assemble the Cheesecake Bars:
- Pour the filling mixture over the prepared crust in the baking pan.
- Smooth the top with a spatula to create an even layer.
- Add extra fresh strawberry slices on top for garnish if desired.
Chilling and Serving:
- Place the bars in the freezer to chill for 2-4 hours, or until completely set.
- Cut into slices and serve.
Tried this recipe?Let us know how it was!