Vegan Strawberry Cheesecake Bars
These bars prove that skipping dairy doesn't mean skipping dessert — or skipping flavor. The filling is built on soaked raw cashews blended with full-fat coconut milk, melted coconut oil, fresh lemon juice, and maple syrup until impossibly smooth and creamy, giving you that classic cheesecake richness without a drop of cream cheese. The base comes together in a food processor from raw almonds and sticky Medjool dates, pressing into a dense, naturally sweet crust that holds every slice together beautifully. On top, fresh strawberries are cooked down with maple syrup and a touch of lemon into a glossy, jammy sauce that makes the whole thing feel genuinely indulgent. The freezer does most of the heavy lifting here, so the effort is minimal even though the result looks seriously impressive. With 12 bars per batch, this is the kind of make-ahead treat that's perfect for a crowd, a party, or just a week of very satisfying snacks from the fridge.
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Learn more →Ingredients
12 servings
For the crust
- 2 cups raw cashews
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- ¼ tsp salt
For the cheesecake filling
- ½ cup full-fat coconut milk
- ½ cup coconut oil, melted
- ½ cup maple syrup
- ⅓ cup fresh lemon juice (from about 2 lemons)
- 1 tsp vanilla extract
- ¼ tsp salt
For the strawberry topping
- 1 lb fresh strawberries, hulled and halved
- 3 tbsp maple syrup
- 1 tbsp fresh lemon juice
- 1 tsp cornstarch
Instructions
- 1
Place the 2 cups of raw cashews in a bowl and cover with boiling water. Soak for at least 2 hours, then drain and rinse thoroughly. (This is the inactive time — the cashews must be fully softened before blending or the filling will be grainy.)
- 2
Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to use as handles later.
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