NO-BAKE STRAWBERRY SHORTCAKE PRETZEL CRUNCH CHEESECAKE BARS

Strawberry Shortcake Cheesecake Ice Cream Bars - Olivia Adriance

NO-BAKE STRAWBERRY SHORTCAKE PRETZEL CRUNCH CHEESECAKE BARS

Sweet, salty, refreshing, and very summery, this no-bake recipe is bound to impress all of your family and friends! They taste just as good (if not better) than the nostalgic strawberry shortcake bars you used to buy from the ice cream truck.

Prep Time30

Freeze Time6

Total Time6 30

Course: Dessert, Desserts

Cuisine: American

Keyword: Cheesecake bars, Dairy-free cheesecake, Strawberry recipes, Strawberry shortcake

Servings: squares

Author: Olivia Adriance

Ingredients

Pretzel Crust:

2 cups gluten-free pretzels
5 large, soft Medjool dates, pitted (if they're not soft, you can soak them in hot water for 10 minutes)
¼ cup melted coconut oil
½ teaspoon salt

Strawberry Filling:

16 ounces dairy-free cream cheese
10 ounces frozen strawberries, thawed (you can always use fresh)
½ cup maple syrup
1 teaspoon vanilla extract

For Topping:

Strawberry jam
Equal parts crushed freeze-dried strawberries and pretzels

Instructions

Prepare the crust:

Prepare an 8”x 8” pan by lining it with parchment paper, leaving the edges hanging over for easy removal.
Add the crust ingredients (gluten-free pretzels, medjool dates, coconut oil, and salt) to a food processor and pulse until a dense sandy mixture forms and there are no large pretzel chunks.
Pour the crust mixture into the prepared pan. Firmly tamp the crust down into a tight, even layer.

Make the filling:

Combine the filling ingredients (dairy-free cream cheese, strawberries, maple syrup, and vanilla extract) in a food processor or high-speed blender and process/blend until a smooth mixture forms (about 1 minute).
Pour the cheesecake filling over the crust in the prepared pan.
Top with a few streaks of strawberry jam, running a knife through the jam to create swirls. Freeze for a minimum of 6 hours.

Prepare to serve:

Remove the cheesecake from the freezer and take it out of the pan while still frozen.
Add the remaining pretzels and freeze-dried strawberries to a plastic bag and crush using the back of a measuring cup or another flat surface. Scatter the crushed pretzels and freeze-dried strawberries mixture over the top.

Serve:

Allow the cheesecake to sit at room temperature for 30 minutes before serving. If frozen overnight, place in the fridge for 3 hours before serving.
Slice into 9 squares. Serve and enjoy!

Notes

Leftover bars can be stored in the freezer. Slice ahead of time and freeze in a sealed container for whenever the sweets craving strikes! Remove from the freezer for 30 minutes before eating.

Nutrition