Vegan Strawberry Cheesecake Bars

by Tracey

Vegan Strawberry Cheesecake Bars with chocolate and sea salt

These Strawberry Cheesecake Bars are vegan, gluten-free, simple to make, and mega-tasty! These can be enjoyed any time of the year, but we like to make these for Valentine’s Day or during the summertime when strawberries are in season. They have a crunchy-nutty bottom and a strawberry ice-cream like texture in the middle.

These are soo good, and we think y’all are going to love them too! ♡

Vegan Strawberry Cheesecake Bars with chocolate and sea salt

Strawberry Cheesecake Bars Ingredients:

  • The bottom layer: crushed pretzels, almond flour, coconut oil, and honey.  We used Quinn’s gluten-free salted pretzels. If you use unsalted pretzels, you may need to add a pinch of salt. 
  • The middle layer: cashew butter, maple syrup, strawberry puree, salt, vanilla extract, coconut oil, and fresh-cut strawberry pieces.
  • The top layer: optional, but totally worth it. Melt your favorite chocolate bar with coconut oil, and then add flaky sea salt on top. 

Vegan Strawberry Cheesecake Bars with chocolate and sea salt

How to make these Strawberry Cheesecake Bars:

  1. Bottom layer: Add pretzels to a food processor to break up the pretzels, and combine them with almond flour, melted coconut oil, and honey. Mix and add the bottom layer to a 9×5 prepared pan and bake for 20 minutes at 350 degrees F.
  2. Middle layer: To the same food processor, add 8-10 strawberries and blend them into a puree. You want about 1/2 cup of strawberry puree. Add strawberry puree, cashew butter, coconut oil, maple syrup, vanilla extract, and salt to a small saucepan. Stir all ingredients with a spatula over medium-high heat until it gets thick in texture. Turn off the heat and stir in the strawberry pieces. Add the mixture over the bottom layer and place the pan in the freezer for about 1-2 hours. 
  3. Top Layer: Remove the pan from the freezer and cut it into individual bars (about 8 long bars). Melt your favorite chocolate bar with coconut oil, then drizzle it on top of the bars, or dunk the top of the bar in the chocolate to coat the middle layer. Sprinkle with flaked sea salt and enjoy. The chocolate should harden within seconds. If it doesn’t, transfer it back to the freezer for about 5 minutes. 

Storage:

Store the bars in an airtight container in the freezer.  We personally like to thaw the bars for about 10 minutes before enjoying them. The middle layer gets soft like an ice-cream texture, and it’s so yummy!

We hope you all love these vegan Strawberry Cheesecake Bars! ♡

Vegan Strawberry Cheesecake Bars with chocolate and sea salt

Want more vegan cheesecake recipe ideas? Be sure to check out some of our other favorites: Strawberry Pistachio Cheesecake or our Moose Tracks Cheesecake

If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & Tracey 

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Vegan Strawberry Cheesecake Bars with chocolate and sea salt

Vegan Strawberry Cheesecake Bars


  • Author: Tracey Gene
  • Prep Time: 15 minutes (+1-2 hour of freezing)
  • Cook Time: 20 minutes
  • Total Time: 95 minutes
  • Yield: 8 bars 1x
  • Diet: Vegan

Description

These Strawberry Cheesecake Bars are vegan, gluten-free, simple to make, and mega-tasty! A delicious treat for any occasion!


Ingredients

Scale

The bottom layer:

The middle layer: 

  • 1/2 cup creamy cashew butter
  • 1/4 cup maple syrup
  • 1/2 cup strawberry puree
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 cup coconut oil
  • 3 strawberries, cut into small pieces

The top layer:

  • 1, 3.2 oz of your favorite chocolate bar (if you want to cover the entire bars in chocolate, you will need 2, 3.2 oz chocolate bars)
  • 1 tsp coconut oil
  • pinch of flaky sea salt 

Instructions

Bottom layer:

  1. Preheat oven to 350 degrees F and line a 9×5 pan with parchment paper.
  2. Add pretzels to a food processor to break up the pretzels and combine with the almond flour, melted coconut oil, and honey in a bowl. 
  3. Mix and transfer to the prepared 9×5 pan and bake for 20 minutes, or until golden brown. Remove from oven and cool for about 5 minutes.

Middle layer: 

  1. To the same food processor, add 8-10 strawberries and blend them into a puree. You want about 1/2 cup of strawberry puree.
  2. Add strawberry puree, cashew butter, coconut oil, maple syrup, vanilla extract, and salt to a small saucepan. Stir all ingredients with a spatula over medium-high heat until it gets thick in texture (about 5 minutes).
  3. Turn off the heat and stir in the strawberry pieces. Add the mixture over the bottom layer and place the pan in the freezer for about 1-2 hours. 

Top Layer:

  1. Remove the pan from the freezer and cut it into individual bars.
  2. Melt your favorite chocolate bar with coconut oil in a saucepan over medium-high heat (about 2 minutes). Stir with a spatula until fully melted.
  3. By using a knife, carefully cut the bars into 8 long bars. Either drizzle the melted chocolate on top of the bars or dunk the top of the bar to coat the middle layer.
  4. Sprinkle with flaked sea salt and enjoy. The chocolate should harden within seconds. If it doesn’t, transfer it back to the freezer for about 5 minutes. 
  5. Enjoy immediately, or store in an airtight container in the freezer. 
  • Category: Sweets
  • Method: Baking, Freezing

Keywords: strawberry, vegan, gluten-free, valentines day, strawberry cheesecake bars, chocolate

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2 comments

Julie February 9, 2021 - 11:12 PM

Wow, these look incredible! I need to try them this weekend! I love strawberries and chocolate 😍

Reply
Tracey February 16, 2021 - 4:31 PM

Thanks, Julie! Hope you love it!  ♡ – Tracey

Reply

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