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bitten vegan cheesecake bar on parchment paper

7 Ingredient Creamy No Bake Vegan Cheesecake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Chilling time: 180
  • Total Time: 3 hours 5 minutes
  • Yield: 9 1x
  • Category: Cheesecake
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan

Description

These super creamy no bake vegan cheesecake bars take just 5 minutes to make and only need 7 simple ingredients! No cashews, no tofu, and topped with roasted strawberries for the ultimate vegan no bake dessert!

Ingredients

Scale

No Bake Vegan Cheesecake Bars:

  • 1 sleeve (250 g) Biscoff cookies*
  • 1/4 cup (56 g) melted vegan butter
  • 24 ounces (680 g) vegan cream cheese
  • 1/2 cup (120 g) unsweetened plain dairy free yogurt
  • 3/4 cup (180 mL) vegan heavy cream or coconut cream
  • 1 cup (200 g) sugar
  • 1 tbsp vanilla extract and/or 2 tsp vanilla bean paste

Roasted strawberries:

  • 2 cups rinsed and sliced strawberries
  • Juice from 1 lemon
  • 1 tbsp maple syrup

Instructions

  1. Prep: Line an 8×8 baking pan with parchment paper. Set aside.
  2. Make the crust: In a food processor, blitz the biscoff cookies until they resemble a fine crumb. Then add in the melted vegan butter, and pulse again just until combined. Pour the crumbs into your prepared baking pan, and press the crumbs into the bottom of the pan to form one unified crust. Rinse out the food processor for the next step.
  3. Make the cheesecake batter: In a food processor, add in the remaining cheesecake ingredients (cream cheese, yogurt, heavy cream, sugar, vanilla extract), and blend until creamy. Pour the batter into the pan.
  4. Chill: Place the cheesecake bars into the freezer to set for 2-3 hours.
  5. 30 minutes before serving: Make the roasted strawberries. Preheat the oven to 375F, and line a baking sheet with parchment paper. Spread the strawberries onto the pan, and toss with the lemon juice and maple syrup. Then roast for 15 minutes. Remove from the oven, and allow them to cool on the pan.
  6. When ready to serve: Remove the vegan cheesecake bars from the freezer and let them stand at room temperature for 15 minutes. Then slice into 9 or 18 bars.
  7. Serve and enjoy! Top with the roasted strawberries, and enjoy! Store any leftovers in the fridge for up to 3 days or in the freezer for up to 3 months.

Notes

Gluten free: Swap out the Biscoff cookies for homemade vegan gluten free graham crackers if needed! I use this recipe and swap in King Arthur Measure for Measure gluten free flour for the gluten free flour blend.

Find it online: https://thebananadiaries.com/no-bake-vegan-cheesecake-bars/