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No Bake Strawberry Cheesecake Bars

Author Kendra Fredrickson


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


For the crust

  1. Line an 8 inch baking dish with parchment paper.

  2. Mix the crust ingredients together until combined.

  3. 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

  1. Add in the cream cheese, strawberries, sugar, vanilla and coconut cream to a high speed blender.

  2. Blend on high until the mixture is smooth.

  3. Remove the crust from the freezer and pour the cheesecake filling over the crust.

  4. Freeze the cheesecake 8 hours or overnight.

  5. Thaw slightly before cutting into squares.

  6. Store leftovers in the freezer.

Recipe Notes

*Feel free to do a no bake graham cracker crust if you'd like!