These Vegan Strawberry Cheesecake Bars are a delightful treat that combines a buttery oat crust, a creamy cashew-based filling, and a layer of sweet, juicy strawberries. They're not only delicious but also dairy-free, gluten-free, and refined sugar-free, making them a guilt-free indulgence. I remember the first time I made these; I had a friend over who is notoriously picky, and even she couldn't stop raving about them! It was a huge win and proof that vegan desserts can be just as satisfying as their traditional counterparts.
Crafting these bars is surprisingly straightforward. The base is a simple mixture of oat flour, almond flour, coconut sugar, and coconut oil, pressed into a pan and baked until golden. The filling is where the magic happens: cashews soaked until soft, then blended with lemon juice, maple syrup, and vanilla to create a luscious, cheesecake-like texture. Fresh strawberries, tossed with a touch of maple syrup, add a burst of flavor and vibrant color. As a personal touch, I sometimes add a sprinkle of lemon zest to the strawberry mixture, which really enhances the overall flavor profile.
Whether you're looking for a healthier dessert option or catering to dietary restrictions, these bars are sure to impress. They're perfect for summer gatherings, potlucks, or simply as a sweet treat to enjoy any time of the year. I've even made them for birthday parties, and they're always a hit! Seriously, these little bars are like a ray of sunshine in dessert form. Be ready to share the recipe; everyone will want it!
Required Equipments
- Food processor
- Mixing bowls
- Measuring cups and spoons
- Baking pan (8x8 inch)
- Parchment paper
- Electric mixer
- Spatula
Vegan Strawberry Cheesecake Bars: Frequently Asked Questions
Vegan Strawberry Cheesecake Bars
Indulge in these decadent Vegan Strawberry Cheesecake Bars, featuring a buttery oat crust, creamy cashew filling, and sweet strawberries. Dairy-free, gluten-free, and refined sugar-free, they're the perfect guilt-free treat for any occasion!
⏳ Yield & Time
Yield: 9 servings
Preparation Time: 20 minutes
Cook Time: 22 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal. This simple step makes lifeso much easier later!
- In a food processor, combine the gluten-free oat flour, almond flour, coconut sugar, and salt. Pulse until well combined. Add the melted coconut oil and pulse until the mixture resembles coarse crumbs.
- Press about two-thirds of the oat mixture into the prepared pan to form the crust. Use the bottom of a measuring cup to firmly press it down. Bake for 12-15 minutes, or until lightly golden. While the crust is baking, prepare the filling.
- For the cashew cream filling, soak the raw cashews in hot water for at least 30 minutes to soften them. Drain and rinse the cashews well. This is crucial for a smooth and creamy filling!
- In a high-speed blender or food processor, combine the soaked cashews, lemon juice, maple syrup, vanilla extract, and a pinch of salt. Blend until completely smooth and creamy, scraping down the sides as needed. It might take a few minutes to get it perfectly smooth – patience is key here!
- Hull and slice the fresh strawberries. In a mixing bowl, gently toss the sliced strawberries with a tablespoon of maple syrup. This brings out their natural sweetness.
- Remove the crust from the oven and let it cool slightly. Pour the cashew cream filling over the baked crust, spreading it evenly with a spatula. Arrange the marinated strawberry slices on top of the filling, pressing them in gently.
- Sprinkle the remaining oat mixture over the strawberries. Bake for another 20-25 minutes, or until the filling is set and the topping is lightly golden brown. The filling should jiggle slightly but not be liquidy.
- Let the cheesecake bars cool completely in the pan before transferring them to the refrigerator to chill for at least 2-3 hours. This helps the filling set completely and makes them easier to cut. I know it's hard to wait, but trust me, it's worth it!
- Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve. These bars are best enjoyed cold!
📝 Notes
- For a richer flavor, add 1 tablespoon of lemon zest to the filling.
- Use a high-speed blender for the smoothest cashew cream.
- Let bars chill completely before cutting for cleaner slices.
🍎 Nutrition
Calories: 280 kcal
Protein: 7g
Fat: 18g
Carbohydrates: 30g
Fiber: 4g
Calcium: 50mg
