These easy No-Bake Strawberry Cheesecake Bars are made with only a few simple ingredients and a few simple steps. A buttery biscuit base, luscious creamy strawberry cheesecake filling, topped with a layer of whipped cream and fresh strawberries. Vegan, No-Egg, No-Dairy, No-Nuts, No-Tofu and No-Bake!
This cake has been made in collaboration with Protein Works. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
No-Bake Strawberry Cheesecake Bars
Hello friends, It’s been a while since I posted a fresh and fruity recipe and that doesn’t sit well with me, SO… let’s say hello to the cheesecake of the Summer, fresh and fruity Strawberry Cheesecake Bars! My Vegan Strawberry Cheesecake Bars are actually heaven!! It combines cheesecake and bar in pre-portioned delicious little squares. These delectable sweet and fruity cheesecake bar are the perfect treat for Summer, or any time in need of a quick, easy dessert. They are not only super easy to make but also look glorious, everyone will be impressed!
Looking for more fruity recipes? Check out my Vegan Lemon Fondant Fancies, Vegan Blueberry Crumble Cheesecake, No-Bake Lemon Truffles, Vegan Peach Cobbler Cake and Vegan Chocolate Orange Brownies.
Why you’ll love these cheesecake bars
There are so many reasons why you’ll love my no-bake vegan strawberries and cream cheesecake bars because they’re the perfect blend of indulgence and simplicity. Here’s a few points why:
- Creamy texture: Despite being dairy-free, these bars have a luscious, thick and creamy texture that melts in your mouth, thanks to ingredients such as dairy-free cream cheese and coconut cream.
- Delicious strawberry flavour: The vibrant strawberry cheesecake layer, made with sweet strawberry jam and the Protein works ‘Strawberries and Cream’ Wondershake adds sweetness and a burst of fruity flavour that pairs perfectly with the buttery base and cream topping.
- Fully vegan recipe: This recipe is free from any animal ingredients and is 100% vegan / plant based.
- No-Bake: No need to turn on the oven for this one! These bars are simple to make and set in the fridge, making them a perfect dessert for summer or whenever you’re craving a fuss-free treat.
- Gluten-free optional: This recipe can easily be made gluten-free by switching out the biscuits for a gluten-free biscuit / gluten-free cookies.
- Beautiful presentation: The layered effect of the biscuit base, strawberry filling, and whipped cream with the fresh strawberry slices creates a visually stunning dessert that’s perfect for entertaining and impressing guests (they will be very impressed, trust me!).
Ingredients you’ll need:
As mentioned above, this recipe only requires 8 super simple / easy to find ingredients. You can find the full written recipe and method in the recipe card at the bottom of the page.
- Plain biscuits: You can use any biscuit / cookie you like. Make this recipe gluten-free / wheat-free by using a gluten-free biscuit for the base.
- Dairy-free butter: Block butter works best.
- Dairy-free cream cheese: Use a plain / original flavoured cream cheese. My go-to is Violife Original Cream Cheese, but use which ever is available to you.
- Icing / powdered sugar: Sieve before using to remove any lumps.
- Protein Works: I used the Protein Works Wondershake Protein Powder in ‘Strawberries and Cream’ to add protein, help thicken the filling and also add the most incredible flavour to this dessert. It’s ultra smooth and creamy, and adds a scrumptious flavour to the dessert. Check it out here.
- Cashew nuts: Adds stability and makes the cheesecake super thick and creamy. Make sure they’re soaked in water then drained before use to soften them.
- Vanilla: You can use an extract or seeds from a vanilla pod.
- Strawberry jam: You can use homemade or stroe bought, just make sure it’s vegan friendly.
- Dairy-free whipping cream: my go-to vegan whipping cream which is stable and holds it’s shape is The Coconut Collaborative Double Cream.
- Strawberries: Use fresh strawberries for decoration.
Recipe tips and tricks:
- Use a loose-base tin: For easy removal and clean presentation, assemble the dessert in a loose based tin lined with grease-proof paper.
- Chill until fully set: Let the dessert chill in the fridge for at least overnight to ensure it sets well and the flavours meld together.
- Garnish before serving: Add the whipped cream and fresh strawberry slices just before serving for an extra touch of elegance.
- Store properly: Keep the cheesecake refrigerated, and consume it within 2-3 days for the best taste and optimal texture!
- Cut with a clean knife: Use a sharp knife to cut the cheesecake into squares, wiping clean with some kitchen paper in-between each cut.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
No-Bake Strawberry Cheesecake Bars
- Total Time: overnight
- Yield: 10–12 1x
- Diet: Vegan
Description
Unbelievably creamy vegan and no-bake strawberries and cream cheesecake bars with a buttery biscuit base, fresh and fruity strawberry cheesecake layer topped with whipped cream and juicy strawberries. No-Egg, No-Dairy and No-Tofu.
Ingredients
Ingredients for the base
- 180g of plain biscuits (you can use gluten-free)
- 100g of vegan / dairy-free butter
Ingredients for the cheesecake filling
- 200g of cashew nuts (see step 1 for prep details)
- 600g of vegan / dairy-free cream cheese
- 150g of icing / powdered sugar
- 1/2 teaspoon of vanilla extract
- 50g of Protein Works ‘Strawberries and Cream’ Wondershake Powder
- 20g of coconut cream (see notes)
- 4 tablespoons of strawberry jam
Ingredients for the topping
- 220ml of dairy-free whipping cream
- Fresh strawberries
Instructions
Method (base)
- Line the base of a loose base, 8” cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits to a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, vanilla, strawberries and cream protein powder and coconut cream. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Pour the mixture into the tin. Tap the cheesecake onto the worktop to remove any air bubbles.
- Add some strawberry jam into a piping bag and snip off the tip. Pipe some swirls of jam to the top of the cheesecake and use a skewer or tooth pick to swirl it around.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).
Method (decoration)
- In a stand mixer fitted with balloon whisk attachment, add in the cream. Whip on high speed for 5-8 minutes or until peaks form. The cream should be thick enough to hold it’s shape. You can also use an electric hand whisk to whip up the cream.
- Transfer the cream into a piping bag fitted with a medium round tip nozzle.
- Pipe swirls of the cream on top of each individual cheesecake square.
- Cut a fresh strawberry in half and place a strawberry half to the top of each cheesecake.
- Serve and enjoy!
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
What is coconut cream? Only use the thick white cream from a can of coconut milk. Drain the liquid and only use the white cream.
- Prep Time: Overnight
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
