Vegan Strawberry Cheesecake Bars

Ingredients

Crust

• 1½ cups graham cracker crumbs (make sure they’re vegan)
• ¼ cup sugar
• 6 tbsp melted vegan butter

Cheesecake Filling

• 1½ cups raw cashews (soaked in hot water for 20–30 minutes, then drained)
• ½ cup coconut cream (thick part from a chilled can)
• ½ cup plant-based yogurt (unsweetened)
• ½ cup sugar or maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp cornstarch (for stability when baking)

Strawberry Layer

• 1½ cups fresh or frozen strawberries
• 2–3 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch + 2 tbsp water (slurry)

Equipment

• Blender or food processor
• 8×8 inch (20×20 cm) baking pan
• Parchment paper

Instructions

1. Prepare the crust

1. Preheat oven to 175°C (350°F).
2. Line the pan with parchment paper.
3. Mix graham cracker crumbs, sugar, and melted vegan butter.
4. Press firmly into the bottom of the pan.
5. Bake for 8–10 minutes, then set aside to cool.

2. Make the strawberry layer

1. In a saucepan, combine strawberries, sugar, and lemon juice.
2. Cook over medium heat until strawberries soften (5–7 minutes).
3. Lightly mash them.
4. Stir in the cornstarch slurry.
5. Cook until thickened, then cool completely.

3. Prepare the cheesecake filling

1. Add soaked cashews, coconut cream, yogurt, sugar, lemon juice, vanilla, and cornstarch to a blender.
2. Blend until completely smooth and creamy (very important—no graininess).

4. Assemble

1. Pour the cheesecake filling over the cooled crust.
2. Spoon the strawberry mixture on top.
3. Use a knife or skewer to gently swirl for a marbled effect.

5. Bake

• Bake at 175°C (350°F) for 30–35 minutes until the center is mostly set (slightly jiggly is fine).

6. Chill

1. Let cool at room temperature.
2. Refrigerate for at least 4–6 hours (overnight is best).

7. Slice and serve

• Lift out using parchment paper
• Cut into bars with a clean, sharp knife

Tips for best results

• Blend the filling thoroughly for a smooth cheesecake texture
• Use full-fat coconut cream for richness
• Chill fully before slicing to avoid crumbling
• Clean the knife between cuts for neat bars

Optional variations

• Add a biscuit or oat crust instead of graham crackers
• Use blueberries or raspberries instead of strawberries
• Make it no-bake by skipping cornstarch and freezing instead of baking