In these 10-ingredient, vegan, gluten-free snacks, the classic flavors of zesty cheesecake and fresh ripe strawberries mix nicely! We wanted to construct a berry cheesecake bar for summer to showcase rich, ripe berries, and these were perfect! To create that classic cheesecake flavor and texture, we decided with a baked cheesecake. Did we mention they’re almost flawless? Let us demonstrate how it’s done!
It all starts with our simple oat-almond crust, which is similar to graham cracker crust but significantly tweaked from our popular Creamy Vegan Lemon Bars.
With the addition of maple syrup and coconut oil, rolled oats and almonds are combined with a little salt and transformed into a moldable dough. Then, to concentrate the delicious strawberry flavor without adding too much moisture, we prepare a strawberry purée.
For maximum strawberry taste in every mouthful, the strawberry purée is spread over the crust and swirled into the creamy cashew-coconut filling. Swoon!
Finally, it’s baked to achieve a typical cheesecake flavor and texture.
& it’s timeless!
It’s the ideal dessert for summer get-togethers, bridal or baby showers, birthday parties, and more! Other fruits, particularly berries, would be excellent in this.
Tangy cheesecake and fresh strawberry mixed together in gluten-free, vegan-friendly bars! 10 ingredients necessary for an oat-almond crust that is naturally sweetened!
1 cup oats, rolled (gluten-free certified as needed)
1 cup almonds, raw
a quarter teaspoon of salt
maple syrup, 2 tbsp
melted 4-5 tbsp pure coconut oil
PURÉE DE STRAWBERRY
4 heaping cups hulled and quartered extremely ripe strawberries (1 12 pound makes 4 heaping cups)
a third of a teaspoon of maple syrup
1 tablespoon arrowroot powder or cornstarch
FILLING FOR CHEESECAKE
1 cup cashews, raw
1 cup coconut cream (from a can – Savoy is our favorite)
lemon juice, 3 tbsp
12 tbsp cornstarch or arrowroot
1/8 teaspoon salt
a third cup of maple syrup
1 tsp vanilla extract (optional)
Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius) and line an 8-inch baking dish with parchment paper.
CRUST: In a high-powered blender, combine the oats, almonds, and salt and process on high until everything resembles a fine meal.
Fill a medium mixing bowl halfway with the oat mixture. Pour in the maple syrup and a small bit of coconut oil. To blend, stir everything together. When you squeeze the mixture in your hand, it should stay together. If it’s too dry, add a little more coconut oil. Spread the crust evenly in the 8-inch pan that has been lined. Place parchment on top and press the dough firmly and evenly into your pan with a flat-bottomed object, such as a drinking glass.
Bake for 20-25 minutes, or until golden on the corners and pale and dry to the touch in the center. Remove the baking sheet from the oven and set it aside.
STRAWBERRY PURÉE: Rinse your blender and make the strawberry purée while your crust bakes. In a blender, combine the strawberries, maple syrup, and arrowroot or cornstarch until a smooth purée is achieved.
Heat the strawberry purée in a medium saucepan over medium heat. Cook for 20-25 minutes, stirring regularly, until it’s thick, somewhat reduced, and darker in color. You should have 12 cups (355 ml) of thicker purée once reduced (adjust if altering the number of servings). Remove the pan from the heat and let it aside to cool slightly.
CHEESECAKE BATTER: Rinse your blender again and make your cheesecake batter while your purée and crust cool. In a blender, combine raw cashews, coconut cream, lemon juice, arrowroot or cornstarch, salt, maple syrup, and vanilla (if using). Blend on high for several minutes, or until the mixture is smooth and creamy. Taste and modify the flavor, adding extra lemon if you want it zingier or maple syrup if you want it sweeter.
Begin stacking! As your first layer, spread around 1 cup (237 ml / modify if changing the number of serves) of strawberry purée on top of the crust and smooth with a spatula to distribute evenly, leaving about 1/2 cup purée to garnish the top of your cheesecake. Pour the entire cheesecake batter on top of the strawberry purée, gently. To eliminate air bubbles from the cheesecake layer, gently tap the dish on the counter a few times. Finally, top the cheesecake layer with tablespoon-sized scoops of the leftover strawberry purée and swirl with the back of a knife or a toothpick.
Bake for 45-55 minutes, or until the rims are golden brown and the middle is somewhat jiggly but firm.
Place in the refrigerator, loosely covered with a towel or parchment paper, to chill for 6-8 hours or overnight. The top should have a glossy texture and turn whiter in color after freezing.
To serve, carefully pull the cheesecake from the pan and cut it into 16 squares of similar size. Refrigerate leftovers for 3-4 days or freeze them for up to 1 month in an airtight container.
*Preparation time includes 6 hours of cooling time for the cheesecake bars.
data is a preliminary estimate based on a lower amount of coconut oil and the absence of optional ingredients.
1 bar = 1 serving
25.6 g carbohydrate
8.4 g protein
23.4 g fat
6.9 g saturated fat
4.2 g polyunsaturated fat
10.8 g monounsaturated fat
0 g trans fat
0 mg cholesterol
60 mg sodium
365 mg potassium
5.1 g fiber
11.5 g sugar
7.3 IU Vitamin A
26.3 mg vitamin C
99 mg calcium
2 mg iron
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