Vegan Frozen Strawberry Cheesecake Bars
Dairy-free frozen cheesecake bars with a pecan-date crust and creamy cashew filling studded with fresh strawberries. No baking required. Make ahead and freeze for an easy vegan dessert that cuts into neat squares.
Ingredients
- ¾ cup pecans
- 6 dates, pitted
- ½ cup almond flour
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla
- ½ teaspoon sea salt
- 2 cup cashews, soaked in boiling water for 30 minutes
- ½ cup coconut milk, full fat
- 2 tablespoon lemon juice
- ⅓ cup maple syrupagave nectar1:1sweetenerFull guide →
- monkfruit syrup(optional)
- 2 tablespoon coconut oil, melted
- ½ cup strawberries, small dice
- blueberries(optional)
Instructions
- 1
Soak cashews in boiling water and set aside
- 2
Process pecans, dates, almond flour, cinnamon, vanilla, and sea salt in food processor until crumbly with fine nut pieces
- 3
Press mixture into bottom of parchment-lined 8x8 pan
- 4
Freeze crust while preparing filling
- 5
Blend soaked drained cashews, coconut milk, lemon juice, maple syrup, vanilla, and melted coconut oil in food processor until very smooth
- 6
Fold diced strawberries into filling
- 7
Pour filling over crust
- 8
Freeze until firm, at least one hour or overnight
- 9
Lift cheesecake from pan using parchment paper
- 10
Cut into 9 or 16 squares
- 11
Garnish with fresh berries
Tips
Line pan with parchment paper for easy removal and clean cutting
Soak cashews for full 30 minutes in boiling water to ensure smooth blending
Fold berries gently to avoid crushing
Good to Know
Covered in refrigerator up to 5 days or frozen up to 2 weeks
Make full recipe up to 2 days ahead; freeze overnight before serving
Thaw 5-10 minutes at room temperature before eating, or serve straight from freezer. Garnish with fresh berries.
Common Mistakes
Overmix crust to avoid dense, hard texture
Skip soaking cashews to avoid grainy filling
Fold berries gently to avoid breaking apart and discoloring filling