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No Bake, Vegan Strawberry Jelly Cheesecake Bars

Updated: Jan 31

A perfect trio: sweet strawberry jelly, creamy & tangy cheesecake, and a buttery soft crust!



Ingredients (6 bars):


Crust:

1 cup almond flour

1 tbsp coconut oil

2 tbsp maple syrup


Cheesecake:

1 cup vegan cream cheese

2 tbsp plant milk

3 tbsp maple syrup

1 tsp lemon juice

1/2 vanilla extract (optional)*

1 1/2 tbsp coconut oil (optional)**


Strawberry Jelly:

1 1/2 fresh or frozen strawberries

6 tbsp water

1 1/2 - 2 tbsp coconut sugar, to taste

1 1/4 tsp agar agar powder


Directions:


1. Make the crust by adding all crust ingredients into a food processor and process until well incorporated. Press into a square Tupperware container or baking pan lined with parchment paper. Cover and transfer to the freezer.

2. To make the cheesecake layer, add all cheesecake ingredients to a food processor and mix well until creamy. Pour over the crust evenly and place back in freezer.

3. To make the strawberry jelly, add all jelly ingredients to a sauce pan and bring to a boil on the stove. As it boils, mash the strawberries, leaving only a few chunks. Remove from heat and mix continuously. Let it cool down a bit for a minute while stirring and then pour over the cheesecake layer.

4. Place bars in freezer one last time and chill for 90 minutes to 2 hours. Cut into 6 equal bars. You may need to thaw the bars out for a few minutes before enjoying if they are icy.


Notes:


*I didn't use vanilla extract because I didn't have it, and it was delicious without it! However, I do think it would add another depth of flavor if you do decide to add it in!

**Coconut oil helps the cheesecake layer firm up in the freezer if you want a more traditional cheesecake texture. I like mine creamy and custardy for this recipe so I didn't use it! (See the picture above to reference the texture without coconut oil).


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Don't forget to tag @datesanddimples when you try my recipes so I can check out your creations!

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