The Ultimate Strawberry Cheesecake Bars: Your New Favorite Dessert!

bars! Made with a buttery, gluten-free cookie crust, an easy cheesecake filling, and topped with the dreamiest strawberry compote, these bars strike the perfect balance of sweetness and creaminess. Trust us, these will be the best cheesecake bars you’ll ever make. 😍 Make sure to SAVE the recipe! ⬇️

Interested in more healthy vegan recipes? Click here.

Yields: 8 bars

Ingredients

Crust:

3 cups gluten-free all-purpose flour

1 cup organic sugar

1 tablespoon lemon zest

1 teaspoon baking powder

¾ teaspoon salt

1 cup dairy-free butter, chilled and cubed

1 flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and set for 5 minutes)

Cheesecake Filling:

16 ounces dairy-free cream cheese, room temperature

5 ounces dairy-free sour cream

1 cup organic sugar

1/3 cup + 1 tablespoon cornstarch

1 teaspoon vanilla extract

1 cup vegan heavy cream

Strawberry Compote:

16 ounces frozen strawberries

1/2 cup organic sugar

1 tablespoon lemon zest

1 tablespoon cornstarch

1 tablespoon vanilla extract

Pinch of salt

Instructions

Crust Preparation:

Preheat your oven to 375°F. Lightly grease an 8”x8” baking pan to prevent sticking.

In a large mixing bowl, combine the gluten-free flour, organic sugar, lemon zest, baking powder, and salt. Whisk these dry ingredients together until well combined.

Add the chilled, cubed dairy-free butter to the dry ingredients. Use a pastry cutter or your fingers to incorporate the butter into the flour mixture until it resembles coarse crumbs.

Add the flax egg to the mixture and combine until a dough forms.

Press the dough into the prepared pan, creating an even layer about 1/2 inch thick. Reserve some of the dough for the topping.

Partially bake the crust in the preheated oven for 15-20 minutes until it begins to set and lightly brown. Remove from the oven and let it cool completely before adding the filling. Set aside for assembly.

Cheesecake Filling Preparation:

In a mixing bowl, add the room-temperature dairy-free cream cheese. Beat with an electric hand mixer until just softened.

Add the organic sugar to the cream cheese and continue to beat until the mixture is smooth and creamy.

Fold in the cornstarch until fully incorporated.

Add the vanilla extract and vegan heavy cream to the mixture. Fold gently until the filling is smooth and well-combined.

Place the cheesecake filling in the refrigerator and cover it until needed.

Strawberry Compote Preparation:

In a medium pot, combine the frozen strawberries, organic sugar, lemon zest, cornstarch, vanilla extract, and a pinch of salt. Stir well to ensure everything is mixed.

Place the pot over medium-high heat and bring the mixture to a boil.

Once boiling, reduce the heat and let it simmer, stirring occasionally, until the compote thickens and the strawberries break down. This should take about 10-15 minutes.

Remove the compote from the heat and let it cool to room temperature before assembling the bars.

Assembly and Baking:

Preheat your oven to 350°F.

Once the crust has cooled, spread the cheesecake filling evenly over the partially baked crust.

Pour the cooled strawberry compote over the cheesecake filling, smoothing it out to cover the entire surface.

Take the reserved crust dough and crumble it over the top of the strawberry layer.

Bake the assembled cheesecake bars in the preheated oven for 35-40 minutes, or until the top is golden and the filling is set.

Remove the bars from the oven and let them cool completely. Once cooled, wrap the pan in plastic wrap and refrigerate overnight to allow the flavors to meld and the bars to firm up.

The next day, remove the bars from the refrigerator and cut them into 8 equal pieces.

These strawberry cheesecake bars are the perfect dessert for any occasion. With their rich, creamy filling, and sweet, tangy strawberry topping, they are sure to impress your family and friends. Enjoy every bite of these delectable treats!

Interested in more healthy vegan recipes? Click here.