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No-Bake Vegan Strawberry Cheesecake Bars

No-Bake Vegan Strawberry Cheesecake Bars summer desserts Recipe

Craving cheesecake but not exactly craving turning your oven on? These No-Bake Vegan Strawberry Cheesecake Bars deliver that classic creamy, tangy cheesecake flavor with zero baking required, just a little patience while they set in the fridge.
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Prep Time 19 minutes
Chill Time- At least 5 hours 5 hours
Total Time 5 hours 19 minutes
Servings: 16
Course: Dessert, diet, easy dessert recipes, summer desserts
Cuisine: American
Calories: 294
Ingredients Equipment Method Notes

Ingredients
  

  • This recipe comes together in three parts: the crust the creamy filling, and the fresh strawberry topping with a crumbly finish.
  • For the Crust
  • 1 1/2 cups vegan graham cracker crumbs
  • 5 tablespoons melted vegan butter
  • 1/4 cup granulated sugar
  • For the Cream Cheese Filling
  • 16 ounces vegan cream cheese Tofutti or Miyoko's work well—skip Trader Joe's brand here, it doesn't set properly
  • 1/2 cup coconut cream or dairy-free yogurt
  • 2/3 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 tablespoons fresh lemon juice
  • For the Toppings
  • 2 cups fresh diced strawberries
  • 3/4 cup crushed vegan graham crackers or vegan cookies
  • 1/2 cup packed brown sugar
  • 5 tablespoons melted vegan butter
  • Powdered sugar replaces the granulated sugar and cornstarch from more traditional baked versions here since a no-bake filling needs sugar that dissolves smoothly without any heat involved.

Equipment

  • This recipe keeps the tool list manageable, especially without an oven involved. Here's what to grab:
  • 9-inch square pan (for setting the bars)
  • Parchment paper (makes removing the bars from the pan so much easier)
  • Stand mixer or handheld mixer (for beating the cream cheese filling smooth)
  • Medium mixing bowls (for the crust and the crumb topping)
  • Sharp knife (for slicing the bars once set)
  • No oven, no stovetop cooking, nothing that requires preheating. Just a pan, a mixer, and your refrigerator doing the real work.

Method
 

  1. Step 1- Make the Crust
  2. Line a 9-inch square pan with parchment paper. In a medium bowl, combine the graham cracker crumbs, melted vegan butter, and sugar, stirring until it resembles moist crumbs. Press the mixture firmly and evenly into the bottom of the pan, then place it in the fridge to firm up while you make the filling.
  3. Step 2- Beat the Cream Cheese
  4. In the bowl of a stand mixer using the whisk attachment, beat the vegan cream cheese until smooth, about 1 minute. This step matters lumpy cream cheese means lumpy bars.
  5. Step 3- Add the Remaining Filling Ingredients
  6. Add the coconut cream, powdered sugar, vanilla, and lemon juice to the cream cheese. Beat until creamy and fully smooth, scraping down the sides of the bowl as needed.
  7. Step 4- Assemble the Layers
  8. Pour the filling over the chilled crust and spread it evenly with a spatula. Top with the diced strawberries, distributing them evenly across the surface.
  9. Step 5- Make the Crumb Topping
  10. In a small bowl, stir together the crushed graham crackers, brown sugar, and melted vegan butter until the mixture turns crumbly. Sprinkle this crumble generously over the strawberries.
  11. Step 6- Chill Until Set
  12. Transfer the pan to the refrigerator and chill for at least 5 hours, though overnight gives the best texture. The bars need this full chilling time to firm up properly since there's no baking involved to set the filling.
  13. Step 7- Slice and Serve
  14. Use the parchment paper to lift the bars out of the pan, then slice into 16 squares. Serve chilled straight from the fridge for the best texture.

Notes

Nutrition Breakdown (Per Bar)

Here's exactly what you're getting per bar, based on 16 total bars from this recipe:
  • Calories- 294 kcal
  • Carbohydrates- 34g
  • Protein- 3g
  • Fat- 17g
  • Saturated Fat- 7g
  • Polyunsaturated Fat- 2g
  • Monounsaturated Fat- 3g
  • Sodium- 221mg
  • Potassium- 86mg
  • Fiber- 3g
  • Sugar- 22g
  • Vitamin A- 336 IU
  • Vitamin C- 11mg
  • Calcium- 35mg
  • Iron- 1mg