Description
These 7 Ingredient Creamy No Bake Vegan Cheesecake Bars offer a luscious dairy-free dessert option that combines a crumbly Biscoff cookie crust with a smooth vegan cream cheese filling. Topped with roasted strawberries, this no-bake cheesecake is perfect for a refreshing, indulgent treat that requires minimal preparation and chilling time.
Ingredients
Scale
Crust
- 1 sleeve (250 g) Biscoff cookies*
- 1/4 cup (56 g) melted vegan butter
Cheesecake Batter
- 24 ounces (680 g) vegan cream cheese
- 1/2 cup (120 g) unsweetened plain dairy free yogurt
- 3/4 cup (180 mL) vegan heavy cream or coconut cream
- 1 cup (200 g) sugar
- 1 tbsp vanilla extract and/or 2 tsp vanilla bean paste
Roasted Strawberry Topping
- 2 cups rinsed and sliced strawberries
- Juice from 1 lemon
- 1 tbsp maple syrup
Instructions
- Prep: Line an 8×8 baking pan with parchment paper and set aside to prepare for the crust.
- Make the crust: In a food processor, blitz the Biscoff cookies until they form fine crumbs. Add the melted vegan butter and pulse until the mixture is combined. Press the crumb mixture firmly into the bottom of the prepared pan to create a uniform crust. Rinse out the food processor before the next step.
- Make the cheesecake batter: Add vegan cream cheese, dairy-free yogurt, vegan heavy cream or coconut cream, sugar, and vanilla extract or vanilla bean paste to the cleaned food processor. Blend until smooth and creamy. Pour the cheesecake batter evenly over the crust in the pan.
- Chill: Place the pan in the freezer for 2 to 3 hours to allow the cheesecake bars to set firmly.
- Prepare roasted strawberries (30 minutes before serving): Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and spread the sliced strawberries evenly. Toss them with lemon juice and maple syrup, then roast in the oven for 15 minutes. Remove from oven and let cool on the pan.
- Serve: Remove the cheesecake bars from the freezer and let stand at room temperature for about 15 minutes to soften slightly. Slice into 9 or 18 bars.
- Top and enjoy: Spoon the roasted strawberries over each cheesecake bar before serving. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
- Biscoff cookies add a unique spiced flavor to the crust; substitute with gluten-free cookies as needed.
- Letting the cheesecake bars soften slightly before slicing helps to achieve cleaner cuts.
- Roasting strawberries intensifies their sweetness, but fresh strawberries can be used as an alternative topping.
- This recipe is ideal for vegan and dairy-free diets.
- Store cheesecake bars properly to maintain texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: vegan cheesecake, no bake cheesecake, dairy free dessert, vegan dessert bars, roasted strawberry topping, Biscoff crust
