These Gluten-Free Dairy-Free Cheesecake Bars are made with a graham cracker crust, a no-bake filling, and a delicious mixed berry swirl. A quicker and easier way to enjoy cheesecake!
Traditional cheesecakes can be time-consuming and sometimes, overwhelming. Luckily, these gluten-free dairy-free cheesecake bars make things much easier!
With a mixed berry sauce swirled into the top, you'll love every bite!
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Why you'll love this recipe
- Simple ingredients
- Press-in crust
- Creamy vegan cheesecake
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Vegan cream cheese - Choose your preferred dairy-free cream cheese. I used Daiya brand for this recipe.
Gluten-free graham crackers - To keep this vegan, make sure the gluten-free graham crackers you choose are vegan.
Coconut cream - You can use canned pure coconut cream or full-fat coconut milk from a can. When using a can of full-fat coconut milk you'll want to refrigerate it overnight. This will allow the rich part of the milk to solidify and is what you will use.
(Save the leftover coconut water to use in your morning smoothie or smoothie bowl!)
Organic coconut sugar - Instead of refined white sugar, organic cane sugar is less processed and vegan-friendly.
Vegan butter - Use the dairy-free butter you prefer. I use either Miyoko's or Earth Balance.
Maple syrup - This natural sweetener adds a flavor profile closer to brown sugar but keeps things unrefined.
Strawberries, blueberries, and raspberries - A mix of these fresh berries creates our swirl. You can opt to use one type of berry or just two.
Step-by-step instructions
Step 1: Pulse to break up cookies and crust ingredients in a food processor until they are broken down into fine crumbs.
Step 2: Add melted butter as you pulse until it is evenly incorporated (should resemble wet sand). Transfer to prepared pan. Freeze for 20 minutes then bake for 9 minutes.
Step 3: Place sauce ingredients in a small saucepan over low heat for 10 minutes. Remove from heat to cool.
Step 4: Beat coconut cream and powdered sugar in a bowl.
Step 5: In a separate bowl, beat cream cheese, salt, maple syrup, lemon juice, and vanilla extract. Add coconut cream mixture and whip again until combined.
Step 6: Transfer the cheesecake mixture to the prepared crust. Drizzle berry sauce and use a knife or toothpick to make swirly designs. Freeze for 2 hours or until set. Slice into bars.
Helpful tips
- You can prepare the crust ahead of time.
- Instead of swirling in the berry sauce, use it as a topping for individual squares.
Storing and freezing
Store the bars in an airtight container in the refrigerator. The bars should stay fresh for 2-3 days.
To freeze, place gluten-free cheesecake bars on a cookie sheet in the freezer until solid. Then, wrap each bar tightly in plastic wrap or aluminum foil. Place the wrapped bars in a freezer-safe bag or airtight container. Store in the freezer for 2-3 months.
When ready to eat, transfer the desired number of bars from the freezer to the refrigerator and let them thaw overnight. Or, you can let the bars sit at room temperature for about 15-20 minutes until they are thawed.
More gluten-free vegan bar recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Dairy-Free Cheesecake Bars
Ingredients
Crust
- 8 ounces gluten-free vegan graham crackers will make 2 cups crumbs
- 2 tablespoons organic cane sugar
- ¼ teaspoon ground cinnamon
- 4 tablespoons vegan butter melted and cooled
Berry Sauce
- ⅓ cup strawberries sliced
- ¼ cup blueberries
- ¼ cup raspberries
- 2 teaspoons fresh lemon juice
- 1 tablespoon maple syrup
Filling
- ¾ cup coconut cream
- ½ cup organic powdered sugar
- 8 oz cream cheese
- pinch of salt
- 2 tablespoons maple syrup
- 1 teaspoon fresh lemon juice
- 1 ½ teaspoons vanilla extract
Instructions
Crust
- Line an 8x8 square baking pan with parchment paper. Set aside.
- Break graham crackers in half and place them in the bowl of a food processor. Add cane sugar and cinnamon. Pulse to break up crackers and then continuously process until they are broken down into fine crumbs.
- Add the melted butter and pulse until it is evenly incorporated (it should resemble wet sand and hold together when you squeeze it). Add additional tablespoon of melted butter if necessary.
- Transfer the crumbs to the prepared pan. Press down into even layer (you can use the bottom of a glass). Place pan in the freezer for 20 minutes. Preheat the oven to 325 degrees Fahrenheit.
- Bake crust for 8-9 minutes. Allow it to cool while preparing filling.
Berry Sauce
- While the crust is in the freezer, place the berry sauce ingredients in a small saucepan over low heat for 10-12 minutes, stirring often with a rubber spatula. As the fruit softens, press it with the back of the spatula to help it break down. Remove from heat when the fruit has broken all the way down and allow to cool.
Filling
- Place coconut cream and powdered sugar in a medium mixing bowl and beat with an electric mixer until smooth.
- In a separate large bowl, beat cream cheese, salt, maple syrup, lemon juice, and vanilla extract. Add coconut cream mixture and whip again until combined.
- Transfer cheesecake mixture to the prepared crust. Drop spoonfuls of the cooled berry sauce on top of the filling and use a knife or toothpick to make swirly designs.
- Give the baking pan a gently shake back and forth to even the contents in the pan. Place it in the freezer for 2 hours or until hardened. Once set, allow pan to sit at room temperature for about 10 minutes, then lift solid bar out of the pan and transfer to a cutting board. Use a sharp knife to slice into bars and serve.
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