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A Vegan Strawberry Cheesecake with a creamy layer on a crust, topped with fresh strawberry pieces, with one square piece removed.

Vegan Strawberry Cheesecake Bars

Vegan Strawberry Cheesecake Bars are my go-to when I need a dessert that feels special, looks gorgeous, and comes together without turning on the oven. The Biscoff cookie crust is rich and buttery, the filling is so smooth and creamy with beautiful vanilla flavor, and the fresh lemon-marinated strawberries on top make every bar absolutely irresistible. I make them for summer gatherings, birthdays, potlucks, and holidays like Valentine's Day and Mother's Day when you want something that truly stands out.
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Prep Time: 15 minutes
Freezing time: 3 hours
Total Time: 3 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Vegan Strawberry Cheesecake Bars
Servings: 18
Calories: 326kcal
Author: Mandy Applegate

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
US Customary - Metric

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

I've made these bars dozens of times, and these tips will help you get perfect results every time.
  • 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

Calories: 326kcal | Carbohydrates: 31g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 11mg | Sodium: 242mg | Potassium: 70mg | Fiber: 3g | Sugar: 20g | Vitamin A: 166IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 1mg
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