Vegan Strawberry Cheesecake Bars

This delicious Vegan Cheesecake is filled with a creamy strawberry filling that you will love from the first bite. No-bake, easy-to-make, sweet and healthy version of Cheesecake that will fit any occasion. This is the perfect refreshing dessert that you can store in the freezer for up to 3 months and treat yourself to whenever you want something sweet, light, and creamy.

Why this Strawberry Cheesecake is so good?

• It’s healthy or healthier than storebought or traditional cheesecakes because it’s refined sugar-free and the main filling is made from lighter ingredients such as yogurt, coconut cream, and cashews instead of calorie-rich cream cheese
• It’s vegan and lactose-free, suitable for people with these diets
• No bake and easy-to-make

How to store Cheesecake?

Store in the fridge for up to 5 days. Store in the freezer for 3 months. I recommend cutting the cheesecake into bars before freezing and before serving the cheesecake bars rest at room temperature for 30 minutes to 1 hour.

Tools:

• High-speed blender and/or food processor
• Square or rectangular jar or bowl that you can put in the freezer

TIME: 15 min preparation, 1-2 hours to freeze| SERVINGS: 10

Ingredients:

Base:

• 100g shredded coconut
• 100g cashews 
• 10 soft and juicy dates

Filling:

• 200g cashews (soaked in a hot water for 2 – 4 hours)
• 200g coconut cream (thick part, canned)
• 100g plant-based yogurt
• 60g honey (adjust to taste)
• 10 big & juicy strawberries or more

Instructions:

1. Take a food processor or high-speed blender and blend together cashews, dates, and shredded coconut. If you don’t have a food processor, I recommend first blending cashews, then adding dates and coconut.
2. Take a square or rectangular far or bowl that you can put into the freezer. Line it with baking paper.
3. Spread out and press evenly the cashew, coconut, and date mixture.
4. Then take a blender and blend all other ingredients until you get a creamy cheesecake filling. Adjust to the taste strawberries and honey.
5. Pour over cheesecake filling.
6. Put the cheesecake in the freezer to set it up for 1 or 2 hours.
7. Cut in bars, if necessary let the bars rest at room temperature for 30 minutes to 1 hour.

Did you make this recipe? Please leave a like, send me a review, and/or mention @healthychoicesbysabine on Instagram.

Make your body a better place, and choose healthy.