Go Back

Strawberry Cheesecake Protein Bars

Strawberry Cheesecake Protein Bars that are 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!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthy strawberry protein bars no bake, no bake strawberry protein bar recipe, strawberry cheesecake protein bars, strawberry protein bars recipe no bake
Servings 8

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.
Print Recipe