Vegan Strawberry Cheesecake Bars
Add Preferred SourceVegan Strawberry Cheesecake Bars are the kind of dessert I could eat every single week without getting tired of it. The filling is so creamy and smooth on a perfectly buttery Biscoff cookie crust, and the fresh strawberries marinated in lemon juice and maple syrup on top are sweet, bright, and absolutely perfect. Every bite is rich, fresh, and completely dreamy.
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I make these for Mother’s Day, birthday parties, and summer gatherings because they are beautiful, easy to make ahead, and always the first thing gone off the dessert table. They slice into perfect bars, hold up beautifully for gifting and potlucks, and the fresh strawberry topping makes them feel really special and seasonal. Leftovers freeze well for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Strawberry Cheesecake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making these vegan cheesecake bars is easier than you’d think, and you’ll love how the Biscoff crust and creamy filling come together without any baking.
Prepare the Pan
Line an 8×8-inch baking pan with parchment paper and set aside. I use this nonstick baking pan, which gives me clean, even bars that slice beautifully.
Make the Biscoff Crust
Pulse the Biscoff cookies in a food processor until fine crumbs form, then mix with melted vegan butter. If you want a nutty crust, swap the Biscoff for graham cracker crumbs mixed with finely ground almonds, or use oat flour for a nut-free option.
You can also replace the vegan butter with melted coconut oil or regular coconut oil for a lighter, slightly tropical flavor. A blender or food processor quickly and evenly breaks down cookies for the perfect crust texture.
Press the crumb mixture firmly into the prepared pan to form an even layer. Pack it down well with the bottom of a measuring cup so the crust holds together when you slice the bars.
Blend the Cheesecake Filling
Blend vegan cream cheese, dairy-free yogurt, heavy cream, sugar, and vanilla extract until completely smooth. For a classic cheesecake flavor with a tangy note, stick with unsweetened yogurt, or swap it for coconut milk for extra richness and a creamier cheesecake texture.
If you don’t have vegan cream cheese, use soaked cashews blended with coconut milk (soak raw cashews for 4 hours, then drain them before blending). A high-speed blender creates the silkiest filling with no lumps or graininess, though a stand mixer also works well if you’re using store-bought vegan cream cheese.
Pour the filling over the crust and smooth the top evenly. Tap the pan gently on the counter a few times to release any air bubbles trapped in the filling.
Freeze Until Set
Freeze for 2–3 hours, or until fully set. The filling needs time to firm up completely, so don’t rush this step; the bars won’t slice cleanly otherwise.
Marinate the Strawberries
Five minutes before serving, toss fresh strawberries with lemon juice and pure maple syrup, then let them marinate. I like using this strawberry huller because it makes removing the stems quick and clean without wasting any fruit.
Fresh lemon brightens the strawberries, while maple syrup adds natural sweetness with a subtle maple flavor. A citrus squeezer makes juicing the lemon easier and keeps seeds out of your marinade.
You can also try roasted strawberries for deeper, jammy sweetness (roast them at 400°F for 15 minutes, then let cool). If you prefer a more caramelized taste, swap the maple syrup for brown sugar dissolved in a teaspoon of warm boiling water.
Let the Cheesecake Soften
Remove cheesecake from the freezer and let it sit at room temperature for 15 minutes before slicing. This softening time makes cutting easier and gives you a perfectly creamy bite.
Slice and Serve
Cut into large or small bars and top with marinated strawberries before serving. I use a sharp chef’s knife, wiped clean between cuts, for the neatest slices. Enjoy!
These bars travel well to potlucks and gatherings because they hold their shape when kept cold. Pack them in an insulated casserole tote with ice packs, and layer parchment paper between the bars to prevent sticking. Place the marinated strawberries in a separate container, and top the bars just before serving to keep them fresh and prevent the cheesecake from becoming soggy.
Equipment
Ingredients
For the Crust:
- 1½ cups plain Biscoff cookies crushed
- ¼ cup melted vegan butter
For the Filling:
- 24 ounces vegan cream cheese
- ½ cup unsweetened plain dairy-free yogurt
- ¾ cup vegan heavy cream
- 1 cup sugar
- 1 tablespoon vanilla extract
For the Marinated Strawberries:
- 2 cups strawberries rinsed and sliced
- 1 lemon juice
- 1 tablespoon maple syrup
Instructions
- Line an 8×8-inch baking pan with parchment paper and set aside.
- Pulse the Biscoff cookies in a food processor until fine crumbs form, then mix with melted vegan butter.1½ cups plain Biscoff cookies, ¼ cup melted vegan butter
- Press the crumb mixture firmly into the prepared pan to form an even crust.
- Blend vegan cream cheese, yogurt, heavy cream, sugar, and vanilla until completely smooth.24 ounces vegan cream cheese, ½ cup unsweetened plain dairy-free yogurt, ¾ cup vegan heavy cream, 1 cup sugar, 1 tablespoon vanilla extract
- Pour the filling over the crust and smooth the top evenly.
- Freeze for 2–3 hours, or until fully set.
- Five minutes before serving, toss strawberries with lemon juice and maple syrup and let marinate.2 cups strawberries, 1 lemon juice, 1 tablespoon maple syrup
- Remove cheesecake from the freezer and let sit at room temperature for 15 minutes before slicing.
- Cut into 9 large or 18 small bars and top with marinated strawberries before serving.
Notes
- Use room temperature vegan cream cheese: Cold cream cheese doesn’t blend smoothly and can leave lumps in your filling, so let it sit out for 30 minutes before blending.
- Press the crust firmly: A loose crust will crumble when you slice the bars, so use the bottom of a flat measuring cup or glass to pack it down tightly and evenly.
- Don’t skip the resting time: Letting the frozen cheesecake sit at room temperature for 15 minutes softens it just enough for clean slicing without melting the filling.
- Wipe your knife between cuts: A warm, clean knife gives you the neatest slices, so run it under hot water and wipe it dry after each cut.
- Marinate strawberries right before serving. If you let them sit too long, they’ll release too much juice and become watery rather than fresh and glossy.
- Flash-freeze before storing: Freeze bars on a baking sheet for 1 hour, then transfer them to a container so they don’t stick together and you can grab individual pieces easily.
Nutrition
How to Store Leftovers
Keep leftover bars in an airtight container in the freezer for up to 2 months. Place parchment paper between the bars to prevent sticking, and pull out individual pieces whenever you want a quick dessert.
Freezer-safe glass containers with tight-sealing lids prevent freezer burn and keep the cheesecake tasting fresh. Thaw at room temperature for 10–15 minutes before eating for the best creamy texture.
If you prefer softer bars, store them in the fridge for up to 5 days instead. They’ll have a creamier, less firm texture straight from the fridge, but they won’t hold their shape quite as well as frozen bars.
What to Serve With Vegan Strawberry Cheesecake
These bars are rich and creamy, so I like pairing them with light, refreshing sides that don’t compete with the sweetness. Fresh fruits like blueberries, raspberries, or sliced peaches add extra color and flavor without being too heavy, and a small handful of toasted nuts adds a nice crunch.
For drinks, serve them with hot coffee or tea to balance the cold, creamy filling. Sparkling water with lemon or a fruity herbal iced tea also works beautifully, especially at summer gatherings where you want something refreshing alongside dessert.
More Easy Recipes for You to Try at Home
If you love these bars, here are more no-bake vegan desserts perfect for summer or any time you’re craving something cold and creamy.
