You know those days when you are craving something incredibly rich, tangy, and perfectly sweet, but you absolutely refuse to turn on the oven? Me too. That’s why I’m sharing my absolute favorite recipe for satisfying those intense dessert urges guilt-free: my no-bake Vegan Strawberry Cheesecake Bars!
Seriously, these bars are everything you want in a classic cheesecake—decadent, creamy, and bright with fruit—but they skip all the dairy and the baking drama. The crust is just ground nuts and oats, and the filling relies on soaked cashews and creamy coconut milk to create that luscious, melt-in-your-mouth texture we all dream about.
I first whipped these up last summer when I needed a super easy dessert for a potluck, and now they are my permanent go-to when I want something show-stopping without the commitment of turning on the oven for an hour. Trust me, once you see how easy these Vegan Strawberry Cheesecake Bars come together, you’ll be making them constantly!
Why You Will Love These Vegan Strawberry Cheesecake Bars
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No-Bake Simplicity
You literally don’t need to preheat anything! Pop everything in the blender, pour, and freeze. These are summer savers, I swear.
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Rich, Creamy Texture
Forget grainy stuff! Thanks to soaking the cashews, the filling is so unbelievably smooth, you won’t miss the cream cheese one bit.
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Perfectly Balanced Flavor
That little bit of lemon juice is crucial—it cuts right through the sweetness of the maple and makes the strawberry layer taste bright, like real cheesecake!
Essential Ingredients for Perfect Vegan Strawberry Cheesecake Bars
Okay, the cast of characters for these bars is short and sweet, but we have to be precise. Since this is a no-bake recipe, the quality of what we put in matters so much more! We’re relying on nuts and fruit for structure, which is why we use the best stuff we can find.
For the crust, you’ll need 1 cup of raw almonds and 1/2 cup of those rolled oats you probably have lingering in your pantry. Sweetness comes from 1/4 cup of maple syrup, plus just a tiny pinch of salt—don’t skip that salt, it really wakes up the almonds!
Now for that famous filling! You absolutely must use 1 1/2 cups of raw cashews that have been properly soaked. I usually soak mine in boiling water for about 15 minutes, which is a lifesaver if you forget to soak them overnight (we all do it!). You also need the solid cream from 1/2 cup of chilled, full-fat coconut milk—scoop that thick layer off the top of the can! Finish the base with 1/4 cup of lemon juice, 1/2 cup more maple syrup, 1 teaspoon of vanilla, and 1/4 cup of melted coconut oil. That oil helps it firm up beautifully in the freezer.
Finally, for the top, grab 1 cup of fresh or frozen strawberries, just pureed smooth. If you use frozen strawberries, just let them thaw completely before you blend them in! If you want to read a little more about mixing dairy-free cheesecake, check out my no-bake cookies and cream cheesecake for some bonus tips!
Equipment Needed for Your Vegan Strawberry Cheesecake Bars
Since these are no-bake beauties, the blender is doing most of the heavy lifting here! You absolutely need a good food processor for that crust. You want those nuts and oats to break down into fine, cohesive crumbs, and weaker machines can struggle.
Next, you absolutely must have a high-speed blender for the filling. If you try this in a standard blender, I can’t promise that super silky texture we are aiming for. Remember, we need that creamy dream! Also, you’ll need an 8×8 inch square pan, and make sure you have parchment paper handy—it’s our little trick for easy removal!
Step-by-Step Instructions to Make Vegan Strawberry Cheesecake Bars
Alright, here’s where the fun begins! Don’t let the multiple steps scare you; it’s really just mixing, blending, and waiting. If you follow these steps closely, you’ll have the most stunning, creamy bars ready in just a few hours. Remember how much I stressed the cashew soaking? Don’t skip that part; it’s insurance for silkiness!
Preparing the Nut and Oat Crust
First things first, let’s build our base! Dump those raw almonds, rolled oats, 1/4 cup of maple syrup, and that little bit of salt right into your food processor. Pulse it, pulse it, pulse it until it clumps together and looks like coarse, wet sand. Next, you’re going to press that mixture right into the bottom of your 8×8 inch pan. Use the bottom of a glass or just your fingers to pack it down firmly and evenly. We need a solid foundation for our creamy topping! Once it’s pressed tight, slide that pan into the freezer while we get the filling ready. This quick chill helps keep the crust from getting soggy later.
Creating the Smooth Cashew Cheesecake Filling
Drain those soaked cashews really well—seriously, shake off all that extra water. Now, into the high-speed blender they go with the heavy hitters: the thick coconut cream (remember, just the solid stuff!), lemon juice, the remaining 1/2 cup of maple syrup, vanilla, and the melted coconut oil. You need to blend this for a good few minutes. Stop and scrape down the sides constantly! You are looking for total, utter smoothness, like velvet. If you feel any grit, keep blending! This is the secret to an incredible cheesecake experience.
Layering and Swirling the Vegan Strawberry Cheesecake Bars
Once your filling is perfectly smooth, pour about two-thirds of that creamy white mixture right over your chilled crust. Spread it out carefully so it’s level. Now for the strawberry part! Pour the remaining one-third of the filling back into the blender, add your pureed strawberries, and blend just until it’s a lovely pink hue. Gently spoon this strawberry mix over the plain layer. If you want that beautiful marble effect, just take a butter knife and gently swirl the two layers together a couple of times. Don’t overdo it, or they’ll just mix completely!
Setting and Serving the Vegan Strawberry Cheesecake Bars
This is the hardest part: waiting! Slide the pan back into the freezer and let those beauties set for a minimum of 4 hours, though overnight is even better. When they are rock solid, use that parchment paper overhang we left on purpose to lift the entire block out cleanly. Wipe your sharpest knife under hot water between cuts—this helps prevent sticking and gives you those clean edges. Slice into 12 or 16 bars, and that’s it! For more tips on making amazing layered no-bake desserts, you should check out my guide on no-bake funfetti Oreo icebox cake, it follows some of the same setting principles!
Expert Tips for Perfect Vegan Strawberry Cheesecake Bars
Listen, even though this recipe seems straightforward—blend, pour, freeze—there are just a couple of little things I learned through trial and error that make the absolute difference between good and OMG-I-need-the-whole-pan good.
First, let’s talk about those cashews again. Soaking is non-negotiable! If you’re in a rush, boiling them for 15 minutes, as I mentioned, works wonders, but you *must* drain them thoroughly afterward. Any lingering water will dilute your filling and make it slightly less firm when it sets up. I’ve totally ruined a batch by being lazy about draining, so dump them in a colander and press down lightly with a spoon!
The second big thing is the coconut milk. You absolutely have to use the full-fat can, and it must be chilled overnight! Only scoop out that thick, hard layer on top—that’s where all the richness and structure lives. That watery liquid underneath? Save it for a smoothie or toss it; it won’t help your cheesecake structure at all.
Here’s my personal secret for the cleanest presentation: after the bars have frozen solid and you pull them out via the parchment paper, let them sit on the counter for just five minutes before cutting. If you try to cut them rock-solid from the freezer, the bars tend to shatter! Letting them warm just slightly on the surface allows your knife to glide through for beautiful, sharp edges. For more insight on freezing and setting no-bake items, take a peek at my post on no-bake pies made three ways!
Storing and Reheating Your Vegan Strawberry Cheesecake Bars
These Vegan Strawberry Cheesecake Bars just keep getting better because, honestly, they are designed to be stored! Since they rely on healthy fats and nuts instead of eggs and dairy, they hold up beautifully, which is great for meal-prepping dessert.
If you used parchment paper correctly when you cut them, storing them is a breeze. You’ll want an airtight container, of course, to keep out any fridge smells, but you don’t need to cover them individually.
In the refrigerator, where I usually keep them if I plan on eating them within the week, they stay wonderfully creamy and firm. They’ll last great in an airtight container for up to 5 days. The flavor actually deepens a bit after the first day, which I always enjoy.
For long-term storage, the freezer is your best friend! Since these are already no-bake and quite firm, freezing works like a charm. Pop your cut bars into a freezer-safe container, separating layers with small squares of parchment paper if you’re worried about them sticking together. Frozen, they last for a month or even longer without losing their fantastic texture. When you want a treat, just pull one out and let it thaw on the counter for about 15 to 20 minutes. That short thaw time brings them back to that perfect cool, creamy consistency!
Variations for Your Vegan Strawberry Cheesecake Bars
While I absolutely love the classic flavor combination of the strawberry and the simple nut crust, sometimes you just need to switch things up a little bit, right? Changing one small ingredient can totally transform these bars, and luckily, the base recipe is so sturdy that it handles experimentation like a champ!
The easiest swap you can make is fiddling with the fruit. If you aren’t feeling strawberries this week, don’t stop there! Try using a vibrant raspberry puree instead. Raspberries are naturally tarter, so you might want to bump up that maple syrup in the fruit layer by just a tablespoon or two to keep it balanced. Blueberries work wonderfully too, giving you this deep, almost jewel-toned layer. Honestly, whatever berry you have on hand that purees well will work beautifully in place of the strawberries. It’s a great way to use up whatever is perfectly ripe!
If you want to get adventurous with that nutty base, try mixing in some zest! Before you process the almonds and oats, toss in the zest of one lime. It adds this incredible, bright citrus note that pops against the creamy filling. You could even swap out half of the almonds for pecans for a deeper, earthier crust. I saw a recipe for no-churn strawberry Oreo ice cream that used a chocolate cookie base, and it made me think—maybe crushing up some vegan chocolate wafers for the crust next time would be amazing with this strawberry layer. Don’t be afraid to play around; this recipe is very forgiving!
Frequently Asked Questions About Vegan Strawberry Cheesecake Bars
I know when you try a new recipe, especially one that seems a little magical like these no-bake bars, you’re going to have questions pop up! Don’t worry; I’ve got the answers you need to ensure your Vegan Strawberry Cheesecake Bars come out perfectly creamy every single time. Dealing with raw nuts and coconut cream can be tricky, but once you know the tricks, it’s smooth sailing!
Can I use a different nut for the crust in these Vegan Strawberry Cheesecake Bars?
Oh yes, absolutely! The almonds provide a lovely neutral base, but pecans are fantastic if you want a richer, slightly buttery crust flavor. Walnuts work well too, though they have a stronger, earthier taste. The only thing I ever warn about when swapping is that softer nuts like macadamia might not hold together quite as firmly, so stick to almonds, pecans, or raw cashews if you want that solid base.
What happens if my cashew filling is grainy?
Grainy filling means your blender needs more time or maybe a little TLC! This is where that high-speed blender really shines. If you are using a standard machine, you might need to blend for 5 to 7 minutes total, stopping to scrape the sides frequently. If you’re still getting grit after five minutes of dedicated blending, let the mixture sit on the counter for about 10 minutes to let the cashews absorb any residual heat, then blend again. Patience here guarantees that smooth texture we crave for the best Vegan Strawberry Cheesecake Bars!
Can I make these Vegan Strawberry Cheesecake Bars without coconut oil?
That’s a great question, especially since coconut oil is what gives the bars their firm set once they are chilled. If you really want to skip coconut oil, you have two main options. You can swap it 1:1 with melted cocoa butter, which sets up really nicely but has a subtle chocolate-y flavor profile. Or, you can use an equal amount of extra, super-thick coconut cream scooped from the top of an extra can. Just know that using all coconut cream instead of oil might make them slightly softer when cold, so you might need an extra hour or two in the freezer to get them sliceable. If you happen to love zesty lemon, you might enjoy the similar textures in my zesty lemon cream cheese bars recipe!
Nutritional Estimates for Vegan Strawberry Cheesecake Bars
I always get asked about the macros for these bars because they feel so indulgent! Here is what I calculate for one of the 12 bars, but please keep in mind this is just an estimate and depends massively on the exact brand of maple syrup and nuts you use. Since these are whole-food based, they have more goodness than your standard store-bought dessert, which I love!
- Serving Size: 1 bar
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Remember, because these use fruit and natural sweeteners, the sugar content is coming from much better sources than refined white sugar, so enjoy them guilt-free!
Nutritional Estimates for Vegan Strawberry Cheesecake Bars
I always get asked about the macros for these bars because they feel so indulgent! Here is what I calculate for one of the 12 bars, but please keep in mind this is just an estimate and depends massively on the exact brand of maple syrup and nuts you use. Since these are whole-food based, they have more goodness than your standard store-bought dessert, which I love!
- Serving Size: 1 bar
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Remember, because these use fruit and natural sweeteners, the sugar content is coming from much better sources than refined white sugar, so enjoy them guilt-free!
Print
Vegan Strawberry Cheesecake Bars
- Total Time: 4 hr 20 min
- Yield: 12 bars 1x
- Diet: Vegan
Description
Simple recipe for no-bake vegan strawberry cheesecake bars with a nut-based crust.
Ingredients
- 1 cup raw almonds
- 1/2 cup rolled oats
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1 1/2 cups raw cashews, soaked for 4 hours or boiled for 15 minutes and drained
- 1/2 cup full-fat coconut milk, chilled (scoop out the solid cream only)
- 1/4 cup lemon juice
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- 1 cup fresh or frozen strawberries, pureed
Instructions
- Prepare the crust: Combine almonds, oats, 1/4 cup maple syrup, and salt in a food processor. Pulse until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into an 8×8 inch pan lined with parchment paper, leaving an overhang for easy removal. Place the pan in the freezer.
- Prepare the filling: Drain the soaked cashews well. Add the drained cashews, coconut cream, lemon juice, 1/2 cup maple syrup, vanilla extract, and melted coconut oil to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.
- Divide the filling: Pour about two-thirds of the cashew mixture over the crust in the pan. Smooth the top.
- Prepare the strawberry layer: Add the strawberry puree to the remaining one-third of the cashew mixture in the blender. Blend until smooth.
- Layer the strawberry mixture over the plain filling layer. Use a knife or offset spatula to gently swirl the layers if desired, or keep them separate.
- Freeze the bars for at least 4 hours, or until firm.
- Remove the bars from the pan using the parchment paper overhang. Cut into 12 or 16 bars. Keep refrigerated or frozen.
Notes
- Soak cashews in boiling water for 15 minutes for a quicker softening time.
- Use only the thick cream from the top of a can of chilled full-fat coconut milk for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for longer storage.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 7
- Cholesterol: 0
Keywords: vegan, strawberry, cheesecake, bars, no bake, cashew, dessert, dairy free