Vegan Chocolate-Covered Strawberry Cheesecake Bars

Minako Umehara - The Upside Blog by Vitacost.com

by | Updated: February 5th, 2025

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!

Strawberry Cheesecake Bars With Chocolate Ganache Set on a White Ceramic Serving Tile with Scattered Flowers

Strawberry Cheesecake Bars With Chocolate Ganache Set on a White Ceramic Serving Tile with Scattered Flowers
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Vegan Chocolate-Covered Strawberry Cheesecake Bars

Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings 16
Calories 311 kcal
Author Minako Umehara

Ingredients

Crust

Strawberry cheesecake

Optional

  • 1-3 slices raw or cooked red beet root for color

Chocolate ganache

Instructions

  1. Line 7-inch square pan with parchment paper or use one with removable bottom.
  2. 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.)

  3. With hands or bottom of glass, press mixture firmly into bottom of pan.
  4. In blender, blend all strawberry cheesecake ingredients until smooth. Taste and adjust sweetness, adding additional maple syrup or lemon juice, if needed.

  5. Add strawberry layer on top of crust, smooth down and freeze about 2 hours until set.
  6. 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.
  7. Pour ganache over strawberry filling and flatten surface. Freeze until set about 2 hours.
  8. 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.
  9. 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.

Recipe Notes

Get the ingredients you’ll need (and more!) from Vitacost.

Nutrition Facts
Vegan Chocolate-Covered Strawberry Cheesecake Bars
Amount Per Serving
Calories 311 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g80%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 0.1mg0%
Sodium 24mg1%
Potassium 260mg7%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 10g11%
Protein 5g10%
Vitamin A 4IU0%
Vitamin C 5mg6%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Featured Products

Native Forest Organic Coconut Milk
Pascha Organic Dark Chocolate Chips