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!

gluten free no bake strawberry cheesecake bars

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!

gluten free no bake strawberry cheesecake bars

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

Gluten free strawberry cheesecake bars that require no baking and come together in no time! Dairy free option makes it paleo friendly.

Prep Time 10 minutes
Servings 16 squares
Author Kendra Fredrickson


Shortbread Crust

  • 1 cup coconut flour*
  • 1/3 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • pinch of salt

Strawberry Cheesecake Filling

  • 1 cup fresh strawberries sliced
  • 1 cup coconut sugar
  • 1 tsp vanilla
  • 16 oz cream cheese* softened to room temp
  • 1 can coconut cream chilled


  1. Line a 8x8 pan with parchment paper, set aside. 

  2. Start by making the coconut flour crust. Combine the coconut flour, coconut oil, salt, vanilla in a bowl and combine together.

  3. Press the coconut flour mixture into the bottom of the pan and use the bottom of a measuring cup to even it out. Place in the freezer to chill while you blend up the filling. 

  4. In your blender, layer the strawberries, coconut sugar, vanilla, cream cheese and coconut cream in that order. Blend on high for two minutes. 

  5. Pour the cheesecake filling over the shortbread crust and freeze for at least 8 hours or just overnight.

  6. Let the cheesecake thaw for a bit before slicing and serving. 

Recipe Notes

*Sub the regular cream cheese for a dairy free, store bought cream cheese. I like the brand Kite Hill.

*I like to use Bob's Red Mill coconut flour.

*I like to use Nancy's or Organic Valley cream cheese.