These Vegan & Paleo No Bake Strawberry Cheesecake Bars are dairy free, refined sugar free, and made from cashews! They are the perfect dessert to bring to all of your summer BBQs!
When I think of summer, I think of BBQs, cocktails on the porch, and NO BAKE desserts! These Paleo No Bake Strawberry Cheesecake Bars will knock your socks off – mostly because they are completely dairy and refined sugar free, but still have ALL the flavors of your favorite strawberry cheesecake. We have the cashew to thank for that. What an amazing little nut – it can be made into so many things!
This recipe does require a good amount of nuts, which can be pricey. I usually get my nuts from Trader Joe’s because they are reasonably-priced, and they also have raw/unsalted/untoasted varieties! The pecan/coconut crust on these bad boys is to die for!
I made these bars using my food processor (with a quick rinse in between making the crust and the filling), but you could also use a high-speed blender. Keep in mind there isn’t a whole lot of liquid to blend, so a food processor will work better.
For the coconut milk, this Native Forest brand is my favorite kind. It always has a ton of separated coconut cream at the top (whether you refrigerate it or not), which is exactly what we need for this recipe! I’ve found other brands tend to be more watery and have less of the fatty, hard coconut cream. Purchasing the coconut milk (and anything else) from Thrive Market using this link will get you 25% off your first order and a 30 day free trial. You can order as many times as you want and cancel at any time! I love Thrive Market for getting pantry staples at cheaper-than-retail prices.
And if you’re looking for another delicious dessert option, make sure to check out my Paleo Molten Chocolate Lava Cakes!
Let’s get cookin’!
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Paleo No Bake Strawberry Cheesecake Bars
For the pecan coconut crust:
- 1.5 cups raw/unsalted chopped pecans
- 8 pitted dates
- 1/3 cup coconut oil in solid form
- 1/4 cup almond flour
- 1/3 cup unsweetened shredded coconut
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
For the filling:
- 2 cups raw unsalted cashews
- 1/3 cup maple syrup (can use honey, too!)
- 1 cup coconut cream* the hardened thick part from a regular can of coconut milk
- 1.5 cups halved strawberries divided
- 1/2 tsp vanilla extract
- 1 tbsp fresh squeezed lemon juice
- Boil a pot of water and place the cashews and dates in two separate bowls. Cover the cashews and dates with boiling water and let them soak for a minimum of 30 minutes. Line a 9x9 (or 8x8 for thicker bars) baking pan with parchment paper.
- When the cashews and dates are done soaking, drain them and set aside. Combine all crust ingredients in a food processor and pulse for 30 seconds, making sure to scrape down the sides. Spoon the crust contents into your lined pan and use your hands or a spoon to press down until the bottom of the pan is covered evenly. Pop the pan into the freezer for the crust to set while you make the filling.
- Rinse out your food processor and add in the drained cashews, maple syrup, coconut cream, vanilla, lemon juice, and 3/4 cup of the strawberries. Set the remaining strawberries aside. Pulse continuously, making sure to scrape down the sides, for 1 minute until smooth and creamy. Remove the pan from the freezer and add the filling, using a spatula to spread it around evenly.
- Place the remaining strawberries on top of the filling so the cut side is facing up (as shown in my pictures). Place the pan into the freezer for 1 hour to set. Cut, serve, and enjoy! You can store these bars in the fridge for up to 4 days!