Treat your loved ones (or yourself!) to a slice of pure bliss this Valentine’s Day with these no-bake vegan strawberry cheesecake bars topped with a luscious chocolate ganache. Made with wholesome vegan and gluten-free ingredients, these dreamy bars feature a crunchy base, a creamy strawberry layer and a rich chocolate finish. What better way to spread some love than with a dessert that’s sweet, beautiful and better for you!

Vegan Chocolate-Covered Strawberry Cheesecake Bars
Ingredients
Crust
- 1/2 cup rolled oats
- 3 Tbsp. white sesame seeds lightly toasted
- 1/3 cup shredded coconut
- 1/3 cup sunflower seeds
- 5 Tbsp. coconut sugar
- 1 Tbsp. raw cacao powder or cocoa powder
- Pinch salt
- 4 Tbsp. melted coconut oil or melted raw cacao butter
Strawberry cheesecake
- 7 oz. raw cashews
- 3.5 oz. fresh strawberries
- 2/3 cup coconut milk
- 6 Tbsp. melted coconut oil or melted raw cacao butter
- 5-6 Tbsp. maple syrup
- 3 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
Optional
- 1-3 slices raw or cooked red beet root for color
Chocolate ganache
- 4.2 oz. dark chocolate chips
- 2/3 cup coconut milk or other plant milk
Instructions
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Line 7-inch square pan with parchment paper or use one with removable bottom.
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In food processor, blend all crust ingredients except for coconut oil until powdery. Add melted coconut oil and blend until mixture reaches consistency of wet sand. (Note: If too crumbly, add a little more coconut oil.)
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With hands or bottom of glass, press mixture firmly into bottom of pan.
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In blender, blend all strawberry cheesecake ingredients until smooth. Taste and adjust sweetness, adding additional maple syrup or lemon juice, if needed.
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Add strawberry layer on top of crust, smooth down and freeze about 2 hours until set.
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To make chocolate ganache, place chocolate chips in small bowl. In saucepan, heat coconut milk until just before boiling and then pour it over chocolate and stir together until well combined.
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Pour ganache over strawberry filling and flatten surface. Freeze until set about 2 hours.
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Prior to serving, remove dessert from pan (Note: If you didn’t use parchment paper, let it sit at room temperature for about 5-10 minutes to make removal easier). Leave at room temperature or refrigerate to thaw until dessert is soft enough to cut. Use warmed knife to cut into desired size.
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Store in freezer in small pieces and enjoy frozen, or let sit at room temperature for a few minutes to thaw slightly prior to serving.