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Vegan Strawberry Cheesecake Bars

Vegan Strawberry Cheesecake Bars with a nutty oat crust, creamy dairy-free cheesecake filling, jammy strawberries, and a buttery oat crumble.
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Prep Time:20 minutes
Cook Time:1 hour
Servings: 9

Ingredients

Crust

  • 1 cup (120g) oat flour**1
  • 3 tbsp (36g) brown sugar
  • pinch of cinnamon
  • 3 tbsp (39g) salted vegan butter**2 melted

Filling

  • ¾ cup (90g) raw cashews soaked in hot water for at least 10 minutes
  • 300 grams silken tofu*
  • 2 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 3 tbsp (36g) granulated sugar
  • 1 tsp white miso
  • 2 tsp (8g) potato starch
  • ½ tsp vanilla extract

Topping

  • ½ cup (40g) rolled oats**1
  • 6 tbsp (45g) oat flour**1
  • 2½ tbsp (30g) brown sugar
  • pinch of cinnamon
  • 3 tbsp (39g) salted vegan butter**2 melted
  • 2 cups diced fresh strawberries OR ½ cup strawberry jam**3

Instructions

  • Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper.
  • Make the crust by mixing oat flour, brown sugar, and cinnamon. Drizzle the melted vegan butter over and mix with a fork until it starts to clump together. Add a teaspoon of water if needed to help hold the dough together.
  • Press the crust into the lined baking dish. Bake 10-15 minutes until the top is dry.
  • Meanwhile, make the filling by blending all the ingredients in a blender until smooth. Tap the blender a few times to remove some of the air bubbles.
  • Make the crumb topping by mixing oats, oat flour, sugar, and cinnamon. Drizzle melted butter over and stir to form clumps.
  • Assemble the cheesecake by pouring the filling into the crust. Scatter strawberries or spread jam on top, then sprinkle the crumb topping all over.
  • Bake for about 50 minutes, until the topping is golden and the edges are just set but the filling still jiggles slightly.
  • Cool the baking dish on a wire rack for at least 1 hour, then transfer to the fridge to chill (uncovered) for at least 2 hours.
  • Store leftovers covered in the fridge for up to 5 days.

Notes

1) Use certified gluten-free oats and oat flour if you need this recipe to be strictly gluten-free.
2) If you don't have vegan butter, you can use 30 grams of melted coconut oil + 2 tsp water + a pinch of salt (to replace 39g vegan butter).
3) I use homemade chia jam.