Strawberry Cheesecake Bars

Strawberry Cheesecake Bars (Vegan Gluten-Free)

Light and fruity cheesecake bars with a nutty oat base, a creamy cashew vanilla cheesecake filling topped with fresh strawberry chia jam. These cheesecake bars are naturally vegan, gluten-free and require no baking.

We are very positively thinking about the summer to come here in the UK as the weather is pretty miserable for May. When I think summer, I think lots of fresh berries and vibrant colours and so these Strawberry Cheesecake Bars came about. While I could eat cheesecake all year long (like my Salted Caramel Chocolate Cheesecake which we had for Christmas Day dessert) there is something so good about cheesecake in the warmer months.

Strawberry Cheesecake Bars
Strawberry Cheesecake Bars

This one is a simple no-bake recipe that relies on a few simple and classic ingredients to make the creamiest, dreamiest cheesecake filling and crunchy chewy base. The magic is in the strawberry swirls, too.

These Strawberry Cheesecake Bars are:

  • Naturally vegan and gluten-free
  • Easy to make in a few steps
  • So creamy and delicious
  • Crunchy and golden base
  • Fruity and fresh
  • Made from wholefoods
Strawberry Cheesecake Bars
Strawberry Cheesecake Bars

The base is a classic that I have jazzed up with some mixed nuts and dried fruits which add to the texture and flavour, but you can use any chopped fruits and nuts. I use a blend from Natures Heart which I really love, and you may recognise from other recipe posts online. So, what goes into the base:

  • Walnuts: I love the flavour of walnuts and the texture they add but you can also use other nuts like pecans, almonds or mixed nuts. 
  • Oats: make sure these are gluten-free if needed. They add a lovely fibre boost to the base and hold the bars together.
  • Chia seeds: I love baking/no-baking with chia seeds as they add a boost of nutrition, slight crunch and help to bind the bars, too.
  • Mixed fruits and nuts: you can use any blend, but I love adding pops of colour with dried blueberries, gojis and brazil nuts, too.
  • Medjool dates: these are the magic ingredient that makes the base so delicious and sweet. They are sticky so bind the dry ingredients together and keep the cheesecake bars refined sugar free. You can use any dates, just soak them in boiling water first. You could also try these with other dried fruits like apricots, raisins etc but I have not tried this yet.
Strawberry Cheesecake Bars
Strawberry Cheesecake Bars

Blend all of the base ingredients together until sticky, it will hold together when pressed between your fingers. Line a dish/tin with the mix and make sure to compact it evenly. Then we can move onto the filling for these delicious Strawberry Cheesecake Bars.

  • Cashew nuts: like a lot of good vegan cheesecakes, the secret is cashew nuts. When soaked overnight, they plump up, turn paler in colour and when blended, they turn into the creamiest mix.
  • Coconut cream: I like to chill a tin of full-fat coconut milk in the fridge overnight and then scoop out the solid part from the top. Make sure to weight the cream part and save any extra and the liquid for smoothies and smoothie bowls or curries.
  • Coconut oil: this helps to keep the texture of the cheesecake bars really light and fluffy while not falling apart once chilled.
  • Maple syrup: for a little sweetness. You can use any sticky syrup here like agave syrup or vegan honey for example.
  • Lemon juice: this adds a slight tang as well as binding the mix together.
  • Vanilla: for the lovely vanilla cheesecake flavour that works so well with the strawberries.

Blend the Strawberry Cheesecake Bars filling until really smooth and luscious, keep going until no lumps remain and then pour over the base. Now for the fun part: swirling in the fresh strawberry chia jam!

  • Droop spoonfuls of the strawberry mix over the cheesecake
  • Drag a blunt knife or small spoon through the strawberry mix
  • Make figure of 8 shapes through the mix to make the swirls
Strawberry Cheesecake Bars
Strawberry Cheesecake Bars

Now to set in the freezer for 2-3 hours or overnight, until chilled. The important part is to let the cheesecake reach fridge temperature before slicing and serving their wise it will be too solid. After that, keep these Strawberry Cheesecake Bars in the fridge and enjoy straight away at their creamiest and most delicious texture!

I hope you will love these Strawberry Cheesecake Bars; they are so fresh and fruity, light and summery and so easy to make. They come together in a few steps and are a great make-ahead dessert for friends, family and picnics this summer (and winter, too).

If you are looking for more cheesecake inspiration, how about my:

Strawberry Cheesecake Bars (Vegan Gluten-Free)

  • Servings: 9
  • Difficulty: easy
  • Print

Light and fruity cheesecake bars with a nutty oat base, a creamy cashew vanilla cheesecake filling topped with fresh strawberry chia jam. These cheesecake bars are naturally vegan, gluten-free and require no baking.

Ingredients

    For the Crust:
  • 50g walnuts
  • 75g oats
  • 2 tbsp chia seeds
  • 50g Blueberry Goji and Almond Mix*
  • 170g medjool dates, pitted weight
  • A pinch of salt
  • For the Strawberry Swirl:
  • 100g fresh strawberries
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • For the Cheesecake filling:
  • 225g cashew nuts, soaked overnight
  • 150g coconut cream from 1 tin chilled coconut milk
  • 35g coconut oil
  • 60ml maple syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla essence
  • For the Topping:
  • 50g Blueberry Goji and Almond mix*

Directions

  1. Soak the cashews overnight in filtered water and cover them. Drain and rinse before use. Line an 8-inch square tin with parchment paper. Soak the pitted dates in boiling water for 10 minutes then drain, saving some of the water.
  2. Make the crust: blitz the walnuts, oats, chia seeds and Blueberry Goji and Almond (or other) mix in a food processor to a fine meal. Add the dates and salt and pulse to a sticky dough that holds together when pressed between your fingers. Add a 1-2 tbsp of reserved date water if it’s too dry. Pour into the tin and press down firmly to form the base. Pop in the fridge.
  3. Make the strawberry swirl: blitz the strawberries, chia seeds and maple syrup until smooth. Leave to one side.
  4. Make the cheesecake filling: add the drained and rinsed cashews to a blender with the other cheesecake filling ingredients and blend until really creamy and smooth. Pour over the base layer and smooth over the top.
  5. Spoon the strawberry mix over the cheesecake layer in 9 small amounts and use a knife to create a swirl effect. Place the cheesecake in the freezer for 2-3 hours until firm, or overnight. Allow to reach fridge temperature before slicing.
  6. Slice into 9-12 bars and sprinkle over the Blueberry Goji and Almond mix. Store leftovers in the fridge for 1 week or the freezer for 1 month.
  7. *or use any mix of dried fruits and nuts.
Strawberry Cheesecake Bars
Strawberry Cheesecake Bars

I look forward to hearing what you think of these Strawberry Cheesecake Bars so please let me know in the comments below. If you do make them, be sure to tag me in your cheesecakes as I love seeing them!  I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With strawberry cheesecake love x

4 thoughts on “Strawberry Cheesecake Bars (Vegan Gluten-Free)

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