Just because you are following a low carb, low glycemic diet doesn’t mean you have to give up dessert. In my opinion, no one should ever have to compromise when it comes to treats. There is most definitely is a place on all our plates for healthy sweets.
These cheesecake bars come together with a date-sweetened nut-based crust topped with a combination of creamy cashews, coconut milk and fresh berries sweetened with a touch of maple syrup. Simply decadent!
While I often make these bars for special occasions or if we are having guests they can most definitely be an everyday healthy treat. Make sure to store them in the freezer so they don’t get soggy.
If you like these dessert bars, I am sure you’ll love these recipes too: Salted Chocolate Tahini Smoothie, Salted Pistachio Chocolate Torte or these Brazil Nut Cookie Dough Bites.
Why You’ll Love These Cheesecake Bars
- These cheesecake bars are gluten free, dairy free and low carb so they won’t raise your blood sugar.
- Perfect dessert to feed a crowd.
- Simple to follow recipe.
- Customizable – put whatever toppings you want – strawberries, blueberries or even dark chocolate would work.
Ingredients To Make Frozen Cheesecake Bars
For the crust
- Pecans – Choose unsalted, raw pecans if possible.
- Dates – I like using Medjool dates in my desserts.
- Almond flour – You can buy almond flour or if you have a high speed blender you can make your own using raw almonds.
- Ground cinnamon – I like to use organic cinnamon as it has a much better flavor than non-organic cinnamon.
- Vanilla – Choose real vanilla extract, not imitation.
- Sea salt – I prefer sea salt in my cooking and baking.
For the filling
- Cashews – Soaked in boiling water for 30 minutes – Choose raw, unsalted cashews if possible.
- Coconut milk – I used 1/2 cup unsweetened canned coconut milk.
- Lemon juice – Use freshly squeezed lemon juice and not bottled lemon juice.
- Maple syrup – Use real maple syrup, not table syrup or any kind of imitation.
- Vanilla – Use real vanilla extract.
- Coconut oil – You can use virgin coconut oil which will impart a slight coconut taste or a refined coconut oil which will be flavorless.
- Strawberries, small dice – I used strawberries but you can also use blueberries.
Equipment
- Mixing bowl
- Food processor
- Measuring cups and spoons
- 8 x 8 baking pan
How To Make
- Soak the 2 cups of cashews in boiling water and set aside while you make the crust for the cheesecake.
- In a food processor, add pecans, dates, almond flour, cinnamon, vanilla and sea salt. Process until it forms a crumbly mixture. Nut pieces should be fine but not smooth. Press the dough into the bottom of an 8 x 8 pan that has been lined with parchment paper (this makes lifting the cheesecake out easy and you can cut into nice even squares on a cutting board instead of in the pan)
- Pop the crust into the freezer while you prep the filling.
- In the food processor, add soaked and drained cashews, full fat coconut milk, lemon juice, maple syrup, vanilla, and melted coconut oil. Blend until very smooth.
- Fold the diced strawberries or blueberries into the cheesecake batter.
- Pour the cheesecake filling over the prepared crust. Pop the pan back into the freezer until firm to the touch. It should take at least an hour but can be left overnight as well and served the following day.
- When you are ready to serve, lift the whole cheesecake out of the pan using the parchment paper. Cut into 9 or 16 squares depending how big you like your cheesecake bars. Garnish with fresh berries and enjoy!
Pro Tips
Here are a few things you can do to ensure your cheesecake squares work out well each time you make them.
- Don’t let the squares sit at room temperature for too long.
- Don’t skimp on the soaking time for the cashews, you want them nice and soft.
Storage
These cheesecake bars will keep in an airtight container in the freezer for up to 3 months.
FAQs
Can I substitute a different nut in the crust if I don’t have pecans?
Yes, you can substitute walnuts or almonds in the crust if you like.
Do I have to soak the cashews?
Yes, it is important to soak the cashews so they blend into a smooth, cheesecake like texture.
Can I use honey instead of maple syrup to sweeten the cheesecake filling?
Yes it is possible to substitute honey for the maple syrup but then the filling will not be vegan and it will have a slightly higher glycemic index.
Did you make this recipe? If you did, please tag me and share on Instagram!
Frozen Strawberry Cheesecake Bars Dairy-Free and Vegan
Equipment
Ingredients
For the crust
- ¾ cup pecans
- 6 pitted dates
- ½ cup almond flour
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla
- ½ teaspoon sea salt
For the filling
- 2 cups cashews, soaked in boiling water for 30 minutes
- 1/2 cup cup full fat coconut milk
- 2 tablespoons lemon juice
- 1/3 cup maple syrup or monkfruit syrup
- 1 teaspoon vanilla
- 2 tablespoons melted coconut oil
- 1/2 cup strawberries, small dice (or blueberries)
Instructions
- Soak 2 cups of cashews in boiling water and set aside while you make the crust for the cheesecake.
- In a food processor, add pecans, dates, almond flour, cinnamon, vanilla and sea salt. Process until it forms a crumbly mixture. Nut pieces should be fine but not smooth. Press the dough into the bottom of an 8 x 8 pan that has been lined with parchment paper (this makes lifting the cheesecake out easy and you can cut into nice even squares on a cutting board instead of in the pan)
- Pop the crust into the freezer while you prep the filling
- In the food processor, add soaked and drained cashews, full fat coconut milk, lemon juice, maple syrup, vanilla, and melted coconut oil. Blend until very smooth.
- Fold the diced strawberries or blueberries into the cheesecake batter.
- Pour the cheesecake filling over the prepared crust. Pop the pan back into the freezer until firm to the touch. It should take at least an hour but can be left overnight as well and served the following day.
- When you are ready to serve, lift the whole cheesecake out of the pan using the parchment paper. Cut into 9 or 16 squares depending how big you like your cheesecake bars. Garnish with fresh berries and enjoy!