Love cheesecake? These cheesecake bars are just like the real thing, only they have no cream cheese! Made with cashews, coconut cream, almonds and other good things and sweetened with dates and honey. Packed with protein and complete with nutty base crust – deliciously indulgent – no cream cheese or sweet biscuits for the base required!
Oh My! Dessert that doubles as a snack – healthy and SO delicious! Whether you are making these for a get-together or just craving a healthy treat, these yummy bars are great for any occasion. Every bite is full of sweet, creamy goodness! And let’s not forget the star of the show: fresh, juicy strawberries. Bursting with vibrant color and natural sweetness, these berries add the best touch of summertime freshness to every bite.
These no-bake bars are tangy, creamy and fruity with a crunchy, nutty crust! Whip up a batch without turning on the oven and share them with all your paleo, low sugar and gluten-free pals! Their tangy yet sweet flavor perfectly complements the creamy cashew filling, creating a heavenly balance that will leave you craving more! Like biting into a creamy slice of cheesecake… but secretly GOOD FOR YOU!
An easy way to satisfy your sweet tooth while staying guilt-free with these bars packed with protein and fibre. Enjoy a delicious and healthy snack anytime, anywhere. Dessert that doubles as a snack is a sweet treat for all sweet treat lovers! A buttery nutty base with a creamy indulgent top, what’s not to love? Well I have one upped this with a protein strawberry cheesecake recipe to satisfy all needs.
It’s the ultimate protein-packed snack. With its unique layers, amazing flavours, and delightful inclusions, every bite is pure bliss. The perfect snacking choice for when you are on the go, it’s both indulgent and delightful.
I’ve fallen in love with these healthier cheesecake protein bars. I think there’s a good chance you will too. How do you get the taste of cheesecake, but no cream cheese? Its possible!
This no-bake protein bar recipe turns low-carb ingredients into scrumptious, healthy protein-rich bars that are out of this world good. No baking powder, no oven, no truckloads of refined sugar, no white flour, just yummy bars that will satisfy your sweet tooth without all the carbs and calories!
Why you will love this recipe:
These cheesecake bars take only 20 minutes to prepare
They are no bake so no need to turn on the oven
The filling is unbelievably smooth and decadent, thanks to the magic of cashews and coconut cream
These cheesecake bars are loaded with vitamins and nutrients
Now, let’s talk fillings and toppings…the cashew, coconut, creamy, strawberry filling of this recipe gives a cool, tangy contrast to the sweet bars.
But why stop there? if you want something more indulgent, perhaps an option is to leave out the strawberries and add blueberries or raspberries or a hint of citrus for a zesty orange twist? Or a few drops of peppermint extract for a minty twist! Or some cocoa for a chocolatey twist.
Want a different presentation? Mold these bars into muffin cups instead of bars. When you use a muffin tin, you get portable, bite-sized delights perfect for snacking on the go or to roll out at family gatherings.
The possibilities are endless, and you can tailor these bars to fit your taste preferences and dietary needs so take this base recipe and craft your own masterpiece!
Strawberry Cheesecake Protein Bars
Ingredients
Base Crust
- 1 1/2 cups almonds, pecan, walnuts or a mix
- 1/2 cup dates, soaked 30 minutes and drained
- 1/2 cup desiccated coconut
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
Strawberry Filling
- 1 cup cashews, soaked 3+hours and drained
- 1 cup strawberries, fresh or frozen (thawed, drained)
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/4 cup protein or collagen peptides powder
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 lemon, juice and zest
Toppings Optional
- Sliced fresh strawberries
- Crushed freeze-dried strawberries
Instructions
Base Crust
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Line a 7 x 5-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, cocoa powder and vanilla and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your cheesecake bar base crust.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
Strawberry Filling
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard. I put it in my dogs dinner and they love it!Place all filling ingredients, cashews, hardened coconut cream, protein powder, coconut oil, honey,lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test and add more honey or lemon if you think it needs it.Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.Add extra fresh strawberry slices or crushed freeze-dried strawberries on top for garnish if desired.Chill in the fridge for 3–4 hours or until firm. Slice into 8-10 bars or more smaller squares,Store in the fridge for up to 1 week or freezer for up to 3 months.
If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
