Are you tired of complicated desserts that take hours to prepare? Would you love a sweet treat that’s both delicious and healthy? If you’re looking for a dessert that checks all the boxes, you’ve come to the right place!
Imagine sinking your teeth into creamy, dreamy cheesecake bars without needing to turn on the oven. These No Bake Vegan Cheesecake Bars are smooth, rich, and packed with flavor. The combination of coconut cream and almond flour creates a luscious texture, while the bright notes of lemon juice awaken your taste buds. These bars also feature a delightful roasted strawberry topping, making each bite a burst of fruity goodness.
Not only are these cheesecake bars scrumptious, but they also offer a few fantastic benefits. You can whip them up in no time, perfect for busy lifestyles. Plus, they use simple ingredients that are easy to find. Best of all, they cater to those following a vegan or dairy-free diet without compromising on taste.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Made with simple ingredients
- Perfect for serving at parties or potlucks
- Naturally vegan and gluten-free
Ingredients for No Bake Vegan Cheesecake Bars
- 1 cup of almond flour
- 1/4 cup of maple syrup
- 1/2 cup of coconut cream
- 1/4 cup of coconut oil, melted
- 1/4 cup of lemon juice
- 1/2 teaspoon of vanilla extract
- 1 cup of roasted strawberries (for topping)
Step-by-Step Instructions of No Bake Vegan Cheesecake Bars
- Combine almond flour and maple syrup in a mixing bowl until well blended.
- Add melted coconut oil and mix until a crumbly crust forms.
- Press the mixture into a lined 9×9 inch baking pan to create an even layer.
- Blend coconut cream, lemon juice, vanilla extract, and a touch of maple syrup in a food processor until smooth.
- Pour this creamy mixture over the crust and spread evenly.
- Top with roasted strawberries, spreading them out in an even layer.
- Chill in the refrigerator for at least 2-3 hours or until set.
- Slice into bars and enjoy!
Tips for Success
- Use full-fat coconut cream for a richer texture.
- Chill the bars longer if you want a firmer consistency.
- Roast strawberries to enhance their sweetness and flavor.
- Dust with nuts or shredded coconut on top for extra texture.
Substitutions & Variations of No Bake Vegan Cheesecake Bars
- To Make It Vegan/Gluten-Free: Swap almond flour with gluten-free graham cracker crumbs if desired.
- Variations: Add a swirl of almond butter for a nutty flavor or mix in some cacao powder for chocolate cheesecake bars.
Storage Instructions of No Bake Vegan Cheesecake Bars
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: These bars freeze really well for up to 3 months; just thaw before serving.
- Make-Ahead: Prepare the bars a day in advance to let the flavors meld together perfectly.
Frequently Asked Questions of No Bake Vegan Cheesecake Bars
- Can I use a different fruit for topping? Yes! Any favorite fruit works well, like raspberries or blueberries.
- Is there a nut-free option for the crust? You can use oats or crushed seeds instead of almond flour.
- How can I make it sweeter? Add a bit more maple syrup to the creamy layer to enhance sweetness.
Final Toughts
Indulging in delicious No Bake Vegan Cheesecake Bars is a simple way to satisfy your sweet tooth without the hassle of baking. They’re perfect for any occasion and so guilt-free, you can enjoy them any time! Go ahead, make this delightful treat, and let me know how it turns out in the comments. Happy baking (or whisking in this case)!
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No Bake Vegan Cheesecake Bars
Indulge in creamy, dreamy vegan cheesecake bars topped with roasted strawberries, all without turning on the oven.
- Total Time: 180 minutes
- Yield: 8 servings
Ingredients
- 1 cup almond flour
- 1/4 cup maple syrup
- 1/2 cup coconut cream
- 1/4 cup coconut oil, melted
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup roasted strawberries (for topping)
Instructions
- Combine almond flour and maple syrup in a mixing bowl until well blended.
- Add melted coconut oil and mix until a crumbly crust forms.
- Press the mixture into a lined 9×9 inch baking pan to create an even layer.
- Blend coconut cream, lemon juice, vanilla extract, and a touch of maple syrup in a food processor until smooth.
- Pour this creamy mixture over the crust and spread evenly.
- Top with roasted strawberries, spreading them out in an even layer.
- Chill in the refrigerator for at least 120-180 minutes or until set.
- Slice into bars and enjoy!
Notes
Use full-fat coconut cream for a richer texture. Chill the bars longer if you want a firmer consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free