Celebrating this first day of August with a raw & frozen treat! There’s nothing like making an easy and delicious no-bake dessert in the middle of summer. And especially when it’s this millennial pink stunner. It’s a strawberry cheesecake (that’s raw & vegan) layer over a quick to come together crust. While it does require a few hours of soaking, this recipe really is a snap to make. The cheesecake layer is made of soaked cashews and blended with an ample amount of fresh strawberries that are oh-so-sweet this time of year. The crust is made simply, with a bag of granola blitzed with some coconut oil.
This recipe was inspired by Bob’s Red Mills new Pan Baked Granolas which I could not wait to try. Although I typically do not eat grains (this granola is made with oats), I love the Bob’s line of products so much that I thought this new granola was well worth a try. And I’m happy to report that the granola was pleasantly sweet and perfectly crispy. I used the Maple Sea Salt flavor for this recipe and thought it was the perfect base layer for the strawberries and had a similar flavor to the traditional graham cracker crust that typically goes with cheesecake. Of course, feel free to use whatever granola you love most and would play well with the strawberries.
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Strawberry Cheesecake Bars
raw, dairy free, vegan, paleo-option, gluten free, no refined sugar
This quick and easy frozen treat is such a great dessert for the summer time. No turning on the oven and uses fresh strawberries that are abundant during these warm months. The cheesecake is made of cashews and sits atop a quick to come together crust. The cheesecake is light and fresh but oh-so-satisfying. Kind of like a super luscious strawberry ice cream you could eat with your hands.
- 1 bag granola (3 cups) I used Bob's Red Mills new Maple Sea Salt Flavor
- 1/4 cup coconut oil melted
- 1 tsp cinnamon
- 2 cups cashews raw
- 2 cups strawberries, halved about 10 ounces
- 1/4 cup coconut oil melted and cooled
- 1/4 cup maple syrup
- 2 tbsp lemon juice about 1/2 lemon
- 1 tbsp vanilla
Soak cashews in filtered water for at least 3 hours (or if you're short on time, soak in boiled water for 1-1 1/2 hours).
Line 8x8 baking dish with parchment paper.
Blend all crust ingredients together in a blender or food processor until everything is damp and pea sized.
Pour crust ingredients into the baking dish and press down firmly with a rubber spatula into an even layer and place in the freezer.
Drain the cashews and wipe the inside of the blender/food processor.
Make the filling by blending all the filling ingredients together until it is luscious and creamy, about 2 minutes. Taste and add more lemon juice and/or maple syrup to your liking.
Pour the filling over the crust and spread into an even layer and place back in the freezer to set.
Let freeze for an hour and then slice to desired shapes. Place in airtight container until you're ready to enjoy these!
Feel free to use any granola you like, grain free if you are Paleo.
I used fresh strawberries for this recipe but am fairly certain you can use frozen as well, just defrost and rinse before adding to the cashews.
Disclaimer: I received the Bob’s Red Mills new Pan Baked Granola for free. However all opinions are my own and I was not paid to write this post. Nor would I ever write about a product that I do not try myself, love, and fully endorse.