These Vegan & Paleo No Bake Strawberry Cheesecake Bars are dairy-free, refined sugar–free, and made with cashews. They’re the perfect light, summery dessert to bring to BBQs and gatherings.
Summer to me means outdoor meals, cold drinks on the porch, and no-bake desserts that don’t heat up the kitchen. These Paleo No Bake Strawberry Cheesecake Bars deliver the creamy texture and bright strawberry flavor of a classic cheesecake without any dairy or refined sugar. The filling relies on soaked cashews and coconut cream for a rich, velvety mouthfeel, while a pecan-coconut crust adds a toasty, slightly sweet base.
The recipe is simple but does use a good amount of nuts, so plan ahead if you’re shopping. A food processor works best for combining the crust and the filling (just give it a quick rinse between batches). If you prefer a thicker bar, use an 8×8 pan instead of 9×9.
For the coconut cream, use a full-fat canned coconut milk and chill it so the cream separates from the liquid. Scoop the solidified cream for the filling and reserve or discard the watery part. This step helps achieve a smooth, stable filling without adding dairy.
If you’d like a variation, you can swap the maple syrup for honey (not vegan) or change the topping fruit to raspberries or blueberries. These bars keep well in the fridge for several days and travel nicely to potlucks and picnics.
— Mary
Paleo No Bake Strawberry Cheesecake Bars
Ingredients
For the pecan-coconut crust:
- 1.5 cups raw, unsalted chopped pecans
- 8 pitted dates
- ⅓ cup coconut oil, solid
- ¼ cup almond flour
- ⅓ cup unsweetened shredded coconut
- ¼ tsp sea salt
- ½ tsp cinnamon
For the filling:
- 2 cups raw unsalted cashews (soaked)
- ⅓ cup maple syrup (or honey)
- 1 cup coconut cream (the thick part from canned full-fat coconut milk)
- 1.5 cups halved strawberries, divided
- ½ tsp vanilla extract
- 1 tbsp fresh lemon juice
Instructions
- Bring a pot of water to a boil. Place the cashews and dates in two separate bowls and cover each with boiling water. Let them soak at least 30 minutes to soften. Meanwhile, line a 9×9 (or 8×8 for thicker bars) pan with parchment paper.
- Drain the soaked dates and cashews. In a food processor, blend the crust ingredients (pecans, dates, solid coconut oil, almond flour, shredded coconut, sea salt, and cinnamon) until the mixture holds together when pressed. Press the crust evenly into the lined pan. Freeze the crust while you prepare the filling.
- Rinse the food processor and add the drained cashews, maple syrup, coconut cream, vanilla extract, lemon juice, and ¾ cup of the halved strawberries. Blend, scraping the sides as needed, until completely smooth and creamy — about 1 minute of continuous processing.
- Remove the crust from the freezer and spread the cashew-strawberry filling evenly over it. Arrange the remaining strawberries on top, cut side up, for a fresh, decorative finish.
- Return the pan to the freezer and chill for 1 hour to set. Slice into bars, serve chilled, and enjoy. Store in the refrigerator for up to 4 days.
Notes
For best results, chill a can of full-fat coconut milk upside down in the refrigerator overnight. This encourages the cream to separate and makes it easier to scoop the thick coconut cream for the filling.
Nutrition
Carbohydrates: 29 g |
Protein: 9 g |
Fat: 47 g |
Saturated Fat: 21 g |
Fiber: 5 g |
Sugar: 15 g
All nutrition facts are estimates and will vary depending on brands and exact ingredient amounts. For the most accurate values, weigh ingredients and divide totals by the number of servings.
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