DAIRY-FREE NO-BAKE STRAWBERRY CHEESECAKE BARS
Made with gluten-free graham crackers and dairy-free cream cheese, these Dairy-Free No-Bake Strawberry Cheesecake Bars are an easy dessert perfect for entertaining.
Servings: 9
Ingredients
Crust:
- 4.25 ounces gluten-free graham-style crackers
- 3 dates, pitted
- 3 tablespoons coconut oil
Strawberry Filling:
- 16 ounces dairy-free cream cheese
- 10 ounces frozen strawberries
- ½ cup maple syrup
- 1 teaspoon vanilla extract
For Topping:
- Fresh strawberry slices mixed with a sweetener of choice (I used honey)
Instructions
Make the crust:
- Add the graham-style crackers, dates, and coconut oil to a food processor and pulse until a dense sandy mixture forms and there are no large chunks.
- Pour the mixture into the bottom of a parchment paper-lined 8-inch square pan and gently spread out until an even layer forms.
- Tap the crust down with the bottom of a glass. Set in the fridge to firm up.
Make the filling:
- Combine the cream cheese, frozen strawberries, maple syrup, and vanilla extra in a food processor or high-speed blender and process/blend until a smooth mixture forms (about 1 minute).
- Pour the cheesecake filling into the prepared pan and freeze for a minimum of 6 hours.
- Remove the cheesecake from the freezer and take it out of the pan while still frozen.
Top and serve:
- Allow to sit at room temperature for 30 minutes to an hour before serving. This time will vary depending on how long you’ve had it in the freezer. If frozen overnight, place in the fridge for 3 hours before serving.
- Top and serve with the fresh strawberries with honey and enjoy!