Gluten-Free Strawberry Cheesecake Bars Recipe
Introduction
These Gluten-Free Strawberry Cheesecake Bars are a delightful no-bake treat perfect for warm days or whenever you want a creamy, fruity dessert. Made with a crunchy nut and coconut crust and topped with fresh strawberries in a delicate jelly, they satisfy sweet cravings without gluten or dairy.
Ingredients
- 100 g toasted coconut flakes (or raw coconut flakes/desiccated coconut)
- 100 g toasted almond flakes (or regular almonds/cashews)
- ½ teaspoon sea salt
- 7 medjool dates (pitted)
- 200 g cashews (soaked, see notes)
- 240 g chilled full-fat coconut milk (or coconut cream/vegan cream cheese)
- 120 g plain soy or coconut yogurt
- 60 ml pure maple syrup
- 55 g coconut oil (solid)
- 1 tablespoon lime juice
- 1 tablespoon vanilla extract
- 400 g fresh strawberries (hulled and quartered)
- 4 tablespoons granulated sugar
- 120 ml water
- ½ teaspoon agar-agar powder (NOT agar flakes)
Instructions
- Step 1: Add the toasted coconut flakes, almond flakes, and sea salt to a food processor. Blitz for 1-2 minutes until finely ground.
- Step 2: Add the pitted dates to the processor and blend again until the mixture sticks together like a dough.
- Step 3: Line an 8-inch square or 8-9 inch rectangular pan with parchment paper. Press the dough evenly into the base using a spatula or flat-bottomed glass. Set aside.
- Step 4: For the filling, combine soaked cashews, chilled coconut milk, soy or coconut yogurt, maple syrup, solid coconut oil, lime juice, and vanilla extract in a high-speed blender. Blend until smooth and creamy.
- Step 5: Pour the filling over the crust in the pan. Gently tap the pan on the counter to release any air bubbles. Place in the freezer for about 1 hour while preparing the topping.
- Step 6: To prepare the topping, place the hulled and quartered strawberries in a bowl. Sprinkle with sugar, cover, and let sit for 30 minutes to 1 hour, stirring occasionally.
- Step 7: Pass the strawberries through a sieve, collecting the juice into a saucepan. Set the strawberries aside.
- Step 8: Add water and agar-agar powder to the strawberry juice, stirring until dissolved. Bring to a boil, then reduce heat and simmer for 3 minutes while whisking constantly.
- Step 9: Arrange the strawberries evenly over the set cheesecake layer. Pour the hot strawberry jelly over the strawberries.
- Step 10: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or preferably overnight, until fully set.
- Step 11: When ready to serve, use a hot wet knife to slice into bars.
Tips & Variations
- Soak the cashews for at least 4 hours or overnight for the smoothest filling texture.
- Use vegan cream cheese or coconut cream instead of coconut milk for a richer filling.
- Swap strawberries with raspberries or blueberries for a different fruit topping.
- If you don’t have agar-agar powder, kelp-based gelling agents won’t work the same, so stick to agar-agar powder for the jelly to set properly.
Storage
Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars individually wrapped in an airtight container for up to 2 months. To serve, thaw at room temperature for about an hour before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of almonds and cashews?
Yes, you can substitute almonds with cashews or walnuts in the crust and use other nuts, but keep in mind the texture and flavor may vary slightly.
Do I have to freeze the cheesecake bars or can I refrigerate them from the start?
Freezing helps the filling set more quickly and firmly, but refrigerating them overnight also works. The texture may be slightly softer if you skip freezing.
Print
Gluten-Free Strawberry Cheesecake Bars Recipe
- Total Time: 6 hours (including soaking and chilling time)
- Yield: 16 servings 1x
- Diet: Gluten Free
Description
These Gluten-Free Strawberry Cheesecake Bars combine a crunchy, nutty crust with a creamy cashew and coconut milk filling, topped with a fresh strawberry layer set in a delicate agar-based jelly. Perfectly sweetened with natural ingredients and free from gluten, these bars are a delicious and refreshing dessert or snack that can be enjoyed by many dietary preferences.
Ingredients
Scale
Crust
- 100 g toasted coconut flakes (or raw coconut flakes/desiccated coconut)
- 100 g toasted almond flakes (or regular almonds/cashews)
- ½ teaspoon sea salt
- 7 medjool dates (pitted)
Filling
- 200 g cashews (soaked for at least 4 hours or overnight)
- 240 g chilled full-fat coconut milk (or coconut cream/vegan cream cheese)
- 120 g plain soy or coconut yogurt
- 60 ml pure maple syrup
- 55 g coconut oil (solid)
- 1 tablespoon lime juice
- 1 tablespoon vanilla extract
Topping
- 400 g fresh strawberries (hulled and quartered)
- 4 tablespoons granulated sugar
- 120 ml water
- ½ teaspoon agar-agar powder (NOT agar flakes)
Instructions
- Prepare the Crust: Add the toasted coconut flakes, toasted almond flakes, and sea salt to your food processor. Blitz for 1-2 minutes until finely ground. Then add the pitted Medjool dates and blend again until the mixture is evenly combined and sticks together like a dough.
- Shape the Crust: Line the base and sides of an 8-inch square pan or an 8 to 9-inch rectangular pan with parchment paper. Press the crust dough firmly into the base using a spatula, spoon, or flat-bottomed glass. Set aside.
- Make the Filling: Add the soaked cashews, chilled full-fat coconut milk, soy or coconut yogurt, pure maple syrup, solid coconut oil, lime juice, and vanilla extract to a high-speed blender. Blend until the mixture is smooth and creamy.
- Set the Filling: Pour the blended filling evenly over the crust in the prepared pan. Gently tap the pan on your countertop to release any air bubbles. Place the pan in the freezer to set for about 1 hour while preparing the topping.
- Prepare the Strawberry Topping: In a bowl, add the hulled and quartered strawberries and sprinkle the granulated sugar over them. Cover the bowl and allow it to sit for 30 minutes to 1 hour, stirring occasionally, until the strawberries release their juices.
- Extract Strawberry Juice: Pass the sugared strawberries through a sieve to separate the juice into a bowl and set the strawberries aside.
- Make Strawberry Jelly: Add the collected strawberry juice, water, and agar-agar powder to a saucepan. Stir well to dissolve the agar powder. Bring the mixture to a boil, then reduce heat to medium and simmer for 3 minutes, whisking continuously to prevent lumps.
- Assemble the Topping: Arrange the macerated strawberries evenly over the set cheesecake layer. Pour the hot strawberry jelly evenly on top of the strawberries. Cover the cheesecake with plastic wrap.
- Chill to Set: Place the assembled cheesecake in the refrigerator to set for at least 4 hours or preferably overnight.
- Serve and Store: Once fully set, use a hot, wet knife to slice the cheesecake into bars. Store the bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. For frozen bars, thaw at room temperature for 1 hour before serving.
Notes
- Soak cashews for at least 4 hours or overnight for a smoother filling texture.
- You can substitute coconut milk with vegan cream cheese or coconut cream.
- Agar-agar powder is essential for setting the jelly; do not substitute with agar flakes.
- Using a hot, wet knife helps create clean slices without cracking the bars.
- For best flavor, allow the bars to fully set overnight.
- Prep Time: 30 minutes (plus at least 4 hours soaking cashews and additional chilling time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Gluten-Free, Vegan
Keywords: gluten-free, strawberry cheesecake bars, vegan dessert, no bake cheesecake, cashew cheesecake, healthy dessert, dairy-free, fruit topping
