Description
These Gluten-Free Strawberry Cheesecake Bars are a creamy, no-bake dessert featuring a crunchy coconut and almond crust, a rich cashew and coconut cream filling, and a fresh strawberry topping set with agar-agar. Perfect for a healthy treat or special occasion, they are dairy-free, vegan, and naturally sweetened with dates and maple syrup.
Ingredients
Scale
Crust
- 100 g toasted coconut flakes (or raw coconut flakes/desiccated coconut)
- 100 g toasted almond flakes (or regular almonds/cashews)
- ½ teaspoon sea salt
- 7 medjool dates (pitted)
Filling
- 200 g cashews (soaked for at least 4 hours or overnight)
- 240 g chilled full-fat coconut milk (or coconut cream/vegan cream cheese)
- 120 g plain soy or coconut yogurt
- 60 ml pure maple syrup
- 55 g coconut oil (solid)
- 1 tablespoon lime juice
- 1 tablespoon vanilla extract
Topping
- 400 g fresh strawberries (hulled and quartered)
- 4 tablespoons granulated sugar
- 120 ml water
- ½ teaspoon agar-agar powder (NOT agar flakes)
Instructions
- Prepare the crust: Add the toasted coconut flakes, toasted almond flakes, and sea salt to a food processor. Blitz for 1-2 minutes until finely ground. Add the pitted medjool dates and blend again until the mixture forms a sticky dough that holds together well.
- Assemble the crust: Line the base and sides of an 8-inch square or 8-9 inch rectangular pan with parchment paper. Press the crust dough evenly into the bottom of the pan using a spatula, spoon, or flat-bottomed glass. Set aside.
- Make the filling: In a high-speed blender, combine soaked cashews, chilled full-fat coconut milk, plain soy or coconut yogurt, pure maple syrup, solid coconut oil, lime juice, and vanilla extract. Blend until very smooth and creamy.
- Pour and set filling: Pour the creamy filling into the prepared crust and gently tap the pan on the counter to release any air bubbles. Place the pan in the freezer and let it set for about 1 hour while preparing the topping.
- Prepare the strawberry topping: Place hulled and quartered strawberries in a bowl. Sprinkle granulated sugar over the strawberries, cover, and allow to macerate for at least 30 minutes to 1 hour, stirring occasionally.
- Extract strawberry juice: Pass the macerated strawberries through a sieve to collect the juice into a separate bowl. Set the strawberries themselves aside in another bowl.
- Make strawberry jelly: In a saucepan, combine the strawberry juice, water, and agar-agar powder. Stir well to dissolve the agar-agar. Bring the mixture to a boil, then reduce heat to medium and simmer for 3 minutes while whisking continuously to ensure the agar is fully activated.
- Assemble topping: Arrange the reserved macerated strawberries evenly over the set cheesecake filling. Pour the hot strawberry jelly over the strawberries carefully.
- Final setting: Cover the pan with plastic wrap and place it in the refrigerator to set for at least 4 hours, preferably overnight, until fully firm.
- Serve and store: When ready to serve, use a hot wet knife to slice the cheesecake into bars. Store bars in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Thaw frozen bars at room temperature for about 1 hour before serving.
Notes
- Soak cashews in water for a minimum of 4 hours or overnight to achieve a creamy texture in the filling.
- You can substitute coconut cream or vegan cream cheese for full-fat coconut milk depending on availability and preference.
- Use agar-agar powder, not flakes, for proper setting of the strawberry topping.
- For best slicing results, warm your knife slightly with hot water and wipe it clean between cuts.
- Macerating strawberries with sugar enhances their natural sweetness and juice release for the topping.
- Freezing the cheesecake bars individually slices makes for easy portion control and defrosting.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
