These ten-ingredient, Vegan, and Gluten-free bars combine the classic flavors of tangy strawberry cheesecake with fresh, ripe strawberries perfectly! These bars were made to showcase ripe, juicy berries for the summer. They are delicious! To achieve the quintessential texture and flavor of cheesecake, we chose a baked version. Did we mention that they are almost perfect? We’ll show you!
Strawberry Cheesecake Recipe
Our easy oat and almond crust is similar to a graham-crumb crust. It’s a slight modification of our Creamy Vegan Lemon Bars.
Maple syrup and coconut oil are added to a mixture of rolled oats, almonds, and a bit of salt. The dough is then transformed into a formable dough.
We then make a puree of strawberries to intensify the sweetness without adding excessive moisture.
The pureed strawberry is spread over the crust and swirled in the creamy cashew coconut filling to give you the maximum strawberry flavor. Swoon!
- 1 cup rolled Oats (gluten-free certified as required)
- 1 cup raw almonds
- 1/4 teaspoon sea salt
- Maple syrup 2 Tbsp
- 4 Tbsp refined Coconut Oil, melted
- Four heaping cups of super-ripe strawberry, hulled & quartered (1/2 lb yields four heaping cups)
- Maple syrup 3 Tbsp
- Use one tablespoon of arrowroot or cornstarch
Filling for a cheesecake
- 1 cup raw cashews
- One cup of coconut cream from a can (our favorite is Savoy).
- Lemon juice three tablespoons
- Use 1 1/2 tablespoons of arrowroot or cornstarch
- 1/8 tsp of sea salt
- 1/4 cup maple syrup
- 1 tsp vanilla (optional)
- Preheat the oven to 350 F / 176 C and line an 8×8-inch pan with parchment paper.
- CRUST – Add the oats and almonds to a blender on high speed until it resembles a fine meal.
- Transfer the oat mix to a medium-sized mixing bowl. Add the maple syrup and less coconut oil. Mix well. When squeezed, the mixture should stay together. Add extra coconut oil if the mixture is too dry. Spread the crust evenly into the 8-inch lined pan. Use parchment paper to cover the pan and use a flat object such as a glass with a flat bottom to press down and distribute evenly.
- Remove from the oven and set aside. Remove the crust from the oven.
- While the crust is baking, prepare your strawberry puree and rinse your blender. Blend the strawberries with maple syrup and arrowroot/cornstarch until you have a smooth puree.
- Transfer the strawberry puree to a medium saucepan. Heat on medium. Cook the puree, stirring continuously, for 20-25 mins or until it is thickened, slightly reduced, and darker in color. After lowering, you should be left with 1 1/2 cup (355 ml) thickened puree. (Adjust as needed if changing the number of servings). Remove from heat and allow to cool.
- CHEESECAKE FILLING – While the puree and crust cool, you can rinse your blender again and prepare your cheesecake batter. Blend the cashews raw, coconut cream (or cornstarch), lemon juice, arrowroot, maple syrup and vanilla extract. Blend the mixture on high speed until it is smooth and creamy. Add more maple syrup or lemon to taste if you want a sweeter flavor.
- Layering begins! As your first layer, add about 1 cup (237ml // adjust for the number of servings you want to change) of strawberry puree on top of the crust. Smooth with a spatula and distribute evenly. Make sure to leave about 1/2 cup puree to decorate your cheesecake. Pour the entire cheesecake batter over the puree. Tap the dish gently on the counter to remove any air bubbles. Last, spoon tablespoon-sized scoops of remaining strawberry puree over the cheesecake layer. Use a toothpick or knife to swirl.
- Bake for 45 to 55 minutes, until the edges have a slight browning and the middle is slightly jiggly but still solid.
- Place the top of the ice cream in a refrigerator for 6-8 hours, preferably overnight hours. The top should be glossy and whiter after chilling.
- When ready to serve, lift the cheesecake gently out of the pan. Cut it into 16 equal-sized squares. Leftovers can be stored in a container with a lid in the fridge for 3-4 days or in the freezer for up to 1 month.