Vegan Strawberry Cheesecake Bars

These strawberry cheesecake bars are the perfect refreshing treat! They have a delicious cookie crust paired with a sweet and creamy strawberry "cheesecake" filling. They're vegan, gluten-free, dairy-free, refined sugar-free, and can be paleo depending upon which cookie base you use!

I absolutely love anything and everything cheesecake! For my birthday one year, before going gluten & dairy-free, I got a whole Cheesecake Factory cheesecake for my birthday and it was HEAVEN, lol. These are honestly a delicious alternative to the real deal!

Ingredients

Here are the ingredients you'll need:

• cookie dough of choice (I have options linked below!)
• strawberries or raspberries
• cashews
• coconut oil
• coconut milk
• coconut sugar
• vanilla extract
• lemon juice

See recipe card for quantities.

Substitutions

For the cookie dough base, here are a few options:

• For a premade cookie dough that's both vegan & gluten-free, I love DEUX vegan cookie dough
• For a paleo base, use the base/crumble recipe from my Vegan & Gluten-free Protein Apple Pie Bars
• For a more shortbread-type paleo crust, double the recipe for the shortbread cookie layer in my Vegan & Paleo Caramel Cookie Bars

Storage

Store in the freezer and remove for 5-10 min. prior to enjoying!

Vegan Strawberry Cheesecake Bars

These strawberry cheesecake bars are vegan, gluten-free, dairy-free, refined sugar-free, and absolutely delicious!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Servings: 9 bars

Course: bar, Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the cookie base:

• ¾ cup Toto's sugar cookie dough *refer to notes for options

For the cheesecake filling:

• 1 cup strawberries you can use any berry you'd like!
• ½ cup cashews soaked in hot water for at least 1 hour
• 3 tablespoon coconut oil softened
• ⅓ cup coconut milk the creamy part from the top of a can of coconut milk
• 2 tablespoon coconut sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Method

 

1. Preheat oven to 350°F and line an 8x8 pan with parchment paper. Prepare your cookie base and bake according to instructions.
2. While the base cools, blend together all of the cheesecake ingredients until smooth.
3. Spread the cheesecake filling evenly over the cookie crust and freeze for at least 2 hours. Slice and enjoy!

Notes

*I have different cookie base options in the "Substitutions" portion of the blog post!