Plant-Based Strawberry Cheesecake Bars

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 35

Servings:

Calories: 199kcal

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.

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Equipment

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.

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Nutrition