Description
These Gluten-Free Strawberry Cheesecake Bars feature a crunchy toasted coconut and almond crust, a creamy cashew and coconut milk filling, and a fresh strawberry topping with a delicate agar-agar jelly glaze. Perfect for satisfying your cheesecake cravings while keeping it dairy-free and gluten-free, these bars are set in the freezer and fridge without any baking required.
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
Strawberry 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 and pulse for 1-2 minutes until finely ground. Add the pitted medjool dates and blend again until the mixture sticks together like a dough.
- Form the Crust: Line an 8-inch square or an 8 to 9-inch rectangular pan with parchment paper. Press the crust dough evenly into the base of the pan using a spatula or flat-bottom glass. Set aside while preparing the filling.
- Make the Filling: Combine soaked cashews, chilled full-fat coconut milk, plain soy or coconut yogurt, pure maple syrup, solid coconut oil, lime juice, and vanilla extract in a high-speed blender. Blend until smooth and creamy.
- Assemble the Filling: Pour the creamy filling mixture over the crust in the prepared pan. Gently tap the pan on your work surface to release any air bubbles. Place the pan in the freezer for about 1 hour to set the filling.
- Prepare the Strawberry Topping: Put the hulled and quartered strawberries into a bowl, sprinkle with granulated sugar, cover, and let sit for 30 minutes to 1 hour, stirring occasionally.
- Extract Strawberry Juice: Pass the macerated strawberries through a sieve, collecting the juice in a bowl or pan. Set the strawberries aside separately.
- Make Strawberry Jelly: Add water and agar-agar powder to the strawberry juice in a saucepan. Stir the mixture well to dissolve the agar powder. Bring to a boil, then reduce heat to medium and simmer for 3 minutes, whisking continuously.
- Assemble the Topping: Arrange the reserved strawberries evenly on top of the set cheesecake layer. Pour the warm agar-agar strawberry jelly evenly over the strawberries.
- Set the Cheesecake Bars: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or preferably overnight to fully set the topping and filling.
- Serve and Store: Once set, dip a sharp knife in hot water, wipe it dry, and use it to cut the cheesecake into bars. Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. For best results when frozen, slice before freezing and thaw at room temperature for 1 hour before serving.
Notes
- Soak cashews for at least 4 hours or overnight for a smoother filling.
- Use full-fat coconut milk or vegan cream cheese alternatives to ensure richness and creaminess.
- Agar-agar powder is necessary as it sets better than flakes; do not substitute with agar flakes.
- To easily slice, warm your knife under hot water before cutting each slice.
- Store bars in an airtight container to maintain freshness.
- These bars are dairy-free, gluten-free, and vegan friendly.
