When it’s hot out and the last thing you want to do is turn on your oven or your stove, these no bake strawberry cheesecake bars are here to save the day! Pull them out of the freezer to thaw out a little bit and top with some coconut whipped cream and freshly sliced strawberries. You can get any more summer than that!
I love any simple recipe that uses minimal ingredients and especially one that is no bake. It’s easy to swap out the strawberries for another fruit or add in other extracts or chocolate to give it a different flavor.
This recipe is also super easy to make dairy free and paleo friendly just by purchasing a dairy free cream cheese or if you want to be ambitious and make your own, you could try that too!
If you’re not into coconut, you can certainly use a classic graham cracker crust instead of the paleo shortbread.
See! Simple recipes are the best, you just swap things in and out and make it however your heart desires!
No Bake Strawberry Cheesecake Bars
Ingredients
For the crust
- 1 cup coconut flour
- 1/2 cup honey
- 1/2 cup melted coconut oil
- 1 tsp vanilla
For the cheesecake filling
- 2 8 oz packages of organic, full fat cream cheese
- 1 cup coconut sugar or organic cane sugar
- 1 1/2 cups strawberries sliced
- 1 tsp vanilla
- 1 cup canned coconut cream chilled
Instructions
For the crust
-
Line an 8 inch baking dish with parchment paper.
-
Mix the crust ingredients together until combined.
-
Press into the bottom of the pan and chill in the fridge for at least 30 minutes or 10 minutes in the freezer.
For the cheesecake filling
-
Add in the cream cheese, strawberries, sugar, vanilla and coconut cream to a high speed blender.
-
Blend on high until the mixture is smooth.
-
Remove the crust from the freezer and pour the cheesecake filling over the crust.
-
Freeze the cheesecake 8 hours or overnight.
-
Thaw slightly before cutting into squares.
-
Store leftovers in the freezer.
Recipe Notes
*Feel free to do a no bake graham cracker crust if you'd like!
Leave a Reply