Strawberry Cheesecake Bars {Vegan, Gluten/Grain Free}

Breakfast…dessert…snack…you name it, these bars are it. They’re so good, but so addicting! Beware – they’re probably going to disappear FAST!

These bars are packed with protein, healthy fats, and a sugar level that you can control completely! That’s the best part about making desserts and snacks at home, you CONTROL things like sugar. So often, foods (snacks, in particular) have an unnecessary added amount of sugar.

NO THANKS!

These bars are a snack or treat that you can feel good about eating or feeding your kiddos! You won’t miss any of those processed sugars, grains, or dairy – promise!

Print Recipe

Strawberry Cheesecake Bars

Cook Time

15 minutes

Passive Time

1-2 hours of cooling

Servings

bars

Ingredients

Sugar Cookie Crust

• 1 1/2 cups Almond Flour
• 1/3 cup Maple Sugar sub coconut sugar
• 1/4 cup Pea protein powder unflavored (I used Nuzest brand)
• 1 tsp Arrowroot powder
• 1/4 tsp Pink salt
• 1/4 tsp Baking Soda
• 1/4 cup Coconut oil melted
• 1 tsp Pure vanilla extract sub almond extract
• 1 "Chia egg" 1 tbsp chia seeds mixed with 2 tbsp of water

Cheesecake filling

• 1 cup Cashews soaked in water for 30+ minutes
• 1/4 cup Coconut oil melted
• 8 oz Coconut cream see recipe note*
• 3-4 tbsp Raw honey depending on sweetness desired
• 1 tsp Pure vanilla extract
• 1 tbsp Coconut flour

Strawberry filling

• 1/2 batch 3-ingredient Strawberry Jam see recipe note below**

Cook Time 15 minutes Passive Time 1-2 hours of cooling Servings bars Ingredients Sugar Cookie Crust 1 1/2 cups Almond Flour 1/3 cup Maple Sugar sub coconut sugar 1/4 cup Pea protein powder unflavored (I used Nuzest brand) 1 tsp Arrowroot powder 1/4 tsp Pink salt 1/4 tsp Baking Soda 1/4 cup Coconut oil melted 1 tsp Pure vanilla extract sub almond extract 1 "Chia egg" 1 tbsp chia seeds mixed with 2 tbsp of water Cheesecake filling 1 cup Cashews soaked in water for 30+ minutes 1/4 cup Coconut oil melted 8 oz Coconut cream see recipe note* 3-4 tbsp Raw honey depending on sweetness desired 1 tsp Pure vanilla extract 1 tbsp Coconut flour Strawberry filling 1/2 batch 3-ingredient Strawberry Jam see recipe note below**

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine all ingredients for sugar cookie crust.
3. Press dough into a baking dish or bread pan. You can use whatever kind of pan you have on hand though! I like to use the loaf pan. This way, I have enough crust to press it up against the sides to create almost a "U" shape in the pan.
4. Bake crust for 13-15 minutes until slightly golden on top.
5. For the cheesecake filling, blend all of the ingredients in a high powdered blender or food processor until completely smooth.
6. Once the crust has cooked and cooled, add the cheesecake filling to the middle section.
7. Spread strawberry jam across the middle of the bars and swirl around the cheesecake filling, if desired.
8. Chill for 1-2 hours until firm.
9. Slice and devour!

Recipe Notes

*If you can't find canned coconut CREAM, you can use a can of coconut milk. Simply scrape the thick, white cream off the top of the opened can of coconut milk. Save the liquid for smoothies!

** recipe for 3-ingredient Strawberry Jam