Vegan Gluten-Free Strawberry Cheesecake Bars
10
servings30
minutes1
hourA summertime favorite – easy, no-bake, vegan strawberry cheesecake bars! It’s time to use those fresh, juicy strawberries you have in your kitchen. These cheesecake bars are vegan, gluten-free, refined sugar-free, and pair excellently with C Family Wines Buttercream Reserve Chardonnay.
Ingredients
- Almond Crust
1/2 cup almond flour
1/4 cup raw almonds
1/4 cup coconut shreds
2 tbsp coconut sugar
2 tbsp almond butter
2 tbsp coconut oil, melted
1 tsp vanilla extract
- Cheesecake Filling
1 cup raw cashews, boiled for 20 minutes with 2 cups of water
1/2 cup coconut cream
1/3 cup lemon juice
1/2 cup maple syrup
1/3 cup almond butter
1/4 coconut oil, melted
1 tsp vanilla extract
1¼ cup strawberries, chopped
Directions
- Almond Crust
- Preheat oven to 350 F. Grease an 8×4 loaf pan with cooking spray.
- Add all crust ingredients to a food processor and process for 1-2 minutes until no larger pieces remain.
- Spread crust in a single even layer in the loaf pan and bake for 15-20 minutes. Once the edges are brown, take the pan out and let cool.
- Cheesecake Filling
- Drain boiled cashews, and add them into the food processor. Blend until there are no whole pieces of cashews.
- Add in the coconut cream, lemon juice, maple syrup, cashew butter, coconut oil, and vanilla extract. Blend together until everything is smooth.
- Add in the chopped strawberries, and blend. If you’d like chunks of strawberry in the filling, just pulse the chopped strawberries into the filling.
- Once the crust is cooled, pour in the filling. You might have a little extra, you can stop when you’ve poured 1” to 1.5” of filling in if you want these to be more like bars. Use a spatula to smooth the top, and add a few strawberries or other berries on top!
- Place the pan in the freezer overnight. When ready to eat, take the pan out and let it defrost 10-15 minutes before cutting.
Notes
- You can use another nut butter in replacement to almond butter
- Other fruit ideas – blackberries, mango, blueberries, peaches
Recipe Credit: She Keeps a Lovely Home