Name: 7 Ingredient Creamy No Bake Vegan Cheesecake Bars Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: Vegan
Ingredients: 1 sleeve (250 g) Biscoff cookies*; 1/4 cup (56 g) melted vegan butter; 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; 2 cups rinsed and sliced strawberries; Juice from 1 lemon; 1 tbsp maple syrup

Ingredients

1 sleeve (250 g) Biscoff cookies

1/4 cup (56 g) melted vegan butter

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

2 cups rinsed and sliced strawberries

Juice from 1 lemon

1 tbsp maple syrup

Instructions

Step 1: Line an 8×8 inch baking pan with parchment paper and set aside.

Step 2: In a food processor, blitz the Biscoff cookies until they become fine crumbs. Add the melted vegan butter and pulse briefly until combined.

Step 3: Pour the cookie mixture into the prepared pan and press firmly into an even crust layer. Rinse out the food processor for the next step.

Step 4: Add the vegan cream cheese, dairy-free yogurt, vegan heavy cream, sugar, and vanilla extract or bean paste into the food processor. Blend until smooth and creamy.

Step 5: Pour the cheesecake batter over the crust in the pan and spread evenly.

Step 6: Place the pan in the freezer and chill for 2 to 3 hours to set.

Step 7: About 30 minutes before serving, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 8: Spread the sliced strawberries on the baking sheet and toss with lemon juice and maple syrup. Roast in the oven for 15 minutes, then let cool on the pan.

Step 9: Remove the cheesecake bars from the freezer and let them sit at room temperature for 15 minutes before slicing into 9 or 18 bars.

Step 10: Top each bar with roasted strawberries and serve.

Tips & Variations

If Biscoff cookies aren’t available, graham crackers or digestive biscuits work well for the crust.

For a coconut twist, use coconut cream instead of vegan heavy cream for extra richness.

Swap the roasted strawberries for fresh berries or a berry compote for a different topping.

To make the bars nut-free, be sure to choose vegan cream cheese and butter alternatives without nuts.

Storage

Store leftover cheesecake bars in an airtight container in the fridge for up to 3 days. For longer storage, freeze the bars for up to 3 months; thaw them in the fridge or at room temperature before serving. Roasted strawberries are best served fresh but can be stored separately in the fridge for 1-2 days.

FAQs

Can I make these cheesecake bars without a food processor?

Yes, you can crush the cookies using a rolling pin inside a sealed bag and mix the wet ingredients with a whisk or hand mixer, though the texture may be less smooth.

Is it necessary to freeze the bars, or can I refrigerate them instead?

Freezing helps the bars set firmly and makes slicing easier. Refrigerating might work but the bars could be softer and less firm, making them harder to cut cleanly.