No-Bake Strawberry Cheesecake Bars
Servings Prep Time
12bars 1 Hour30 Minutes
Cook Time
7Minutes
Servings Prep Time
12bars 1 Hour30 Minutes
Cook Time
7Minutes
Ingredients
For the crust
For the filling
For the strawberry topping
  • 2cups (240 g) frozen strawberries(or sub fresh strawberries, hulled and chopped)
  • 1-2Tbsp (15-30 ml) maple syrup(or sub coconut sugar or organic cane sugar), plus more to taste
  • 1Tbsp (7 g) cornstarchor arrowroot starch
  • 2-3Tbsp (30-45 ml) water(or sub orange juice)
Instructions
  1. Add dates to food processor or blender and blend until small bits remain, or mixture forms a ball. Remove and set aside.
  2. Add walnuts and salt (optional) to food processor or blender and process into a meal. Add dates back in, small chunks at a time, and process until a loose dough forms—it should stick together when squeezed between fingers. If too dry, add a few more dates. If too wet, add more walnut meal.
  3. Line an 8×8-inch (or similar size) baking dish with parchment paper or plastic wrap and add crust. Spread in an even layer and press down with hands for a uniformly flat crust. Place in freezer to set.
  4. In the meantime, add soaked, drained cashews, coconut milk, vanilla, maple syrup, oil, lemon zest and juice, and sea salt to blender.
  5. Blend on high until puréed, creamy, and smooth. If there is trouble blending, add a bit more liquid (either coconut milk or oil) to help the process along. Scrape down sides as needed. Taste and adjust flavors as needed, adding more maple syrup for sweetness, or lemon juice for acidity.
  6. Remove crust from freezer and pour cashew mixture over crust. Tap to remove air bubbles and smooth top with spoon. Loosely cover with plastic wrap and place back in freezer to harden (3-4 hours). Cheesecake will mostly keep its form in refrigerator, but freezing will expedite the “setting” process and make slicing easier.
  7. In the meantime, prepare strawberry topping. Add strawberries, maple syrup or sugar, cornstarch or arrowroot starch, and a bit of water to small saucepan over medium heat.
  8. Cook for 2-3 minutes, then lower heat and begin mashing strawberries with a spoon to break into smaller pieces. Cook for 3-4 more minutes, then turn off heat to let cool and thicken, stirring occasionally. Transfer to small bowl and cover. Refrigerate to cool completely.
  9. Spread chilled strawberry topping over hardened cheesecake (or serve separately), slice into bars, and serve. Coconut whipped cream* makes an excellent topping.
  10. Store leftovers in refrigerator covered for 2-3 days, or in freezer up to 1 month). If frozen, let thaw for 15-20 minutes to soften before serving.
Recipe Notes

Total time does not include soaking cashews or freezing.

Soak cashews for 6-8 hours in cool water, or pour boiling water over cashews and let rest uncovered at room temperature for 1 hour. Drain and proceed with recipe as instructed.

Methods for DIY almond milk and coconut whipped cream below:

DIY Almond Milk (makes 5 cups):

1 cup (112g) raw almonds (soaked in cool water 4-6 hours, or 1 hour in very hot water, then drained)
5 cups (1200ml) filtered water (less for thicker milk, more for thinner milk)
2 dates, pitted, or other sweetener of choice (omit for unsweetened)
1 tsp pure vanilla extract or one vanilla bean, scraped (omit for plain)
Pinch sea salt

Add soaked almonds, water, dates, salt, and vanilla to high-speed blender. Blend until creamy and smooth. Keep blending for at least 1-2 minutes to get the most out of the almonds.

Strain using a nut milk bag or thin dish towel. Simply lay a clean dish towel over mixing bowl, pour over almond milk, carefully gather corners, and lift up. Then squeeze until all liquid is extracted. Compost pulp or save for adding to baked goods.

Transfer milk to jar or covered bottle. Refrigerate. Milk will keep for 3-4 days. Shake well before using as it tends to separate.

Flavors can also be infused. For strawberry, add 5-6 hulled strawberries when blending. For chocolate, add 1-2 Tbsp (5-10g) cacao or unsweetened cocoa powder.

DIY Coconut Whipped Cream (makes 2 cups)

1 14-ounce (414ml) can coconut cream or full-fat coconut milk*
1/2 tsp pure vanilla extract
4-6 Tbsp (28-42g) organic powdered sugar

Chill coconut cream or milk in refrigerator overnight. Also, chill large mixing bowl 10 minutes before whipping.

The next day, remove can from refrigerator without tipping or shaking. Remove lid. Scrape out the top portion of cream that has thickened, leaving liquid behind.

Place cream in chilled mixing bowl. Beat for 30 seconds with mixer until creamy. Add vanilla and powdered sugar 1 Tbsp (7g) at a time. Beat until creamy and smooth—about 1 minute.

Use immediately or refrigerate. It will firm up and stiffen the longer it’s chilled. Will keep for 1 to 2 weeks.

Coconut whipped cream is perfect for topping pie, hot cocoa, ice cream, and more.

*Prep time does not include chilling coconut cream.