Vegan Lemon Strawberry Cheesecake Bars

by Kaitlynn Fenley

These Raw Vegan Lemon Strawberry Cheesecake Bars are so easy to make! They’re dense and creamy, with sweet strawberries and tart lemon combined for a full, delicious flavor. This is an easy 10-minute prep, raw vegan recipe.

Vegan Lemon Strawberry Cheesecake

I used to be the biggest fan of decadent, dense, full-of-dairy cheesecake. If there was a family celebration or holiday of some sort, I advocated for the presence of cheesecake. It was my favorite dessert.

I’ve been vegan for five years now, and I haven’t eaten many vegan cheesecakes. I think I tried one from the freezer section at Whole Foods, and it was good but expensive. After a long hot day this summer, I decided to try and whip up my own vegan cheesecake bars for an evening treat. Well, I’m SO glad I did because we needed some more vegan dessert recipes for our blog!

A stack of no bake vegan cheesecake bars

A Flexible Dairy Free No Bake Cheesecake Recipe

I definitely want to experiment with other flavors for this recipe. I think raspberry, blackberry or peach would all be great for a refreshing summer flavor. So if you want to mix things up and try other fruits, I always encourage getting creative with our recipes.

a piece of frozen cheesecake bars sticking up from a pan.

Vegan Cheesecake Main Ingredients

When it comes to raw vegan cheesecake, it’s all about the crust and the cheesecake filling. Both of these are super easy to make. You do need a good blender to get everything the right consistency. I recently upgraded my blender to a Vitamix, and it has drastically improved my recipes! Everything comes out perfectly blended and smooth. Unfortunately, no this is not sponsored. I bought my own blender.

The main ingredients for this recipe are pretty basic. The only “fancy” ingredients I included was chia seeds, which are easier to find at most grocery stores these days. This recipe is predominately coconut and cashew, so if your digestion doesn’t do well with tree nuts, this might not be for you.

For other supplies, this recipe works best if you use parchment paper to line the pan. I like to use an unbleached parchment paper.

numerous vegan cheesecake bars on a white countertop.
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Raw Vegan Lemon Strawberry Cheesecake Bars

These Raw Vegan Lemon Strawberry Cheesecake Bars are so easy to make! They’re dense and creamy, with sweet strawberries and tart lemon combined for a full, delicious flavor. This is an easy 10-minute prep, raw vegan recipe.

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 12 Servings 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

Base Layer

  • 1 Cup Medjool Dates, Pitted
  • 1 Cup Pecans 
  • 1/4 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Cinnamon
  • A Pinch of Sea Salt
  • 2 Teaspoon Chia Seeds

Cheesecake Layer

  • 2 Cups Raw Cashews, soaked for 2 hours in hot water then drained
  • 1 12 Ounce Can Full Fat Coconut Cream
  • 1/3 Cup Maple Syrup
  • 1/3 Cup Lemon Juice
  • 1 Teaspoon Lemon Zest
  • 1 Teaspoon Vanilla Extract
  • 2 Teaspoons Nutritional Yeast
  • 1/2 Teaspoon Salt
  • 10 Strawberries, Frozen
  • 2 Tablespoons Strawberry Jam

Instructions

  1. If you haven’t already, soak 2 cups raw cashews in warm water for 2 hours. 
  2. In a food processor or blender, pulse together the base layer ingredients until it forms a sticky, uniform, doughy texture.
  3. Line a small baking pan (9×11) with parchment paper on all sides.
  4. Wet your fingers and press down the base layer mixture to the bottom of the pan until it’s even. You can keep rewetting your hands so that the mixture doesn’t stick to your fingers. 
  5. Combine all of the cheesecake layer ingredients in a blender on high speed until smooth. You can add any plant-based milk, one tablespoon at a time, if the ingredients need more moisture to blend smoothly. 
  6. Pour the cheesecake mixture ontop of the base layer. 
  7. Gently tap the pan on the counter for about two minutes to get any air bubbles out. 
  8. Top the cheesecake with the strawberry jam and swirl using a knife. (You can mix the jam with a bit of water before topping so that it’s more spreadable).
  9. Place the cheesecake in the fridge and let set for 8 hours before serving. 

Notes

  • You can store this cheesecake in the freezer for a longer shelf life (about 6 months)
  • In the fridge it will last about 12 days 

Keywords: vegan,lemon,strawberry,cheesecake

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2 comments

Shelly Gilad July 20, 2020 - 2:02 am

I love your blog! Great recipes and beautiful photography! I found it while I was looking for a yogurt creme recipe. I’ll find you in Instagram 🙂

Reply
Kaitlynn Fenley July 20, 2020 - 1:12 pm

So happy to hear that you are enjoying our blog! Thank you!

Reply

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