Plant-Based Strawberry Cheesecake Bars
These Plant-Based Strawberry Cheesecake Bars are a wholesome twist on a classic dessert, made with simple ingredients like oats, dates, cashews, and fresh strawberries. The soft, cookie-like crust doubles as a crumbly topping, sandwiching a smooth and tangy cheesecake filling that gets its creaminess from blended nuts and natural sweetness from dates.A generous layer of fresh strawberries adds a bright, juicy finish that makes these bars perfect for warm-weather gatherings or a healthier everyday treat.
Ingredients
Crust and Topping
- 1 ½ cups rolled oats organic
- 1 cup almond flour
- 1 cup deglet dates or medjool
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ¼ cup water
Cheesecake Layer
- ¾ cup cashews or almonds
- ½ cup deglet dates or medjools
- 2 tbsp lemon juice
- ½ tbsp apple cider vinegar
- 1 tbsp nutritional yeast
- 1 ½ tsp vanilla extract
- ½ cup water
Strawberry Layer
- 1 ½ cups strawberries diced
Instructions
Crust and Topping
- Preheat oven to 350°F
- Add all ingredients to a food processor and blend until mixture is uniformly mixed and sticks together.
- Press 2/3 of the mixture into the bottom of a parchment lined 9 x 9 baking dish.
Cheesecake Layer
- Add all ingredients to a blender and blend until smooth.
- Spoon mixture on top of the crust evenly.
Strawberry Layer
- Evenly sprinkle the diced strawberries on top of the cheesecake layer.
- Using your hands, crumble while sprinkling the remaining crust mixture on top of the strawberry layer so that the pieces are small globs and you can still see the strawberries peaking through.
- Bake for 30 – 35 minutes until the top is evenly browned.
- Let them cool before slicing.
- Store in an airtight container in the fridge for up to a week.
Nutrition
Calories: 199kcalCarbohydrates: 27gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 35mgPotassium: 255mgFiber: 4gSugar: 14gVitamin A: 4IUVitamin C: 12mgCalcium: 44mgIron: 2mg
I am ready for anything cheesecake related! Yum!
Really, really good! I didn’t have strawberries as they’re not the best where I am atm. Used frozen blueberries instead. I added a tablespoon of maple syrup to the Cashew mix as it needed a tiny bit of extra sweetness but that’s it. Would be really good with apricots or plums. ??
Such an amazing recipe! I ended up pressing all of the crust into a round pan, about 10-12 inches, doubling the cheesecake filling and the strawberries and making a cheesecake out of it. I just ate a slice warm. Chef’s kiss.
This Was great. Whole family enjoyed it
This is so incredibly good! Maybe it’s just me but I could eat that cashew filling with fruit all by itself…like a yogurt substitute. I may try that, lol. Once again, you have provided such a delicious recipe. Thanks for all you do!
Have made it a couple of times now. Always good!! Thanks!!
These are really delicious!! thank you!
I didn’t have strawberries so I substituted blueberries. It was delicious.