Gluten-Free Dairy-Free Cheesecake Bars

Gluten-Free Dairy-Free Cheesecake Bars

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!

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 45

Chilling Time 2

Total Time 2 45

Servings

Calories 378kcal

Author Tessa

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

US Customary - Metric

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.

Notes

To prep ahead, you can prepare the crust ahead of time.

For a variation, instead of swirling in the berry sauce, use it as a topping for individual squares.

To store: Keep the bars in an airtight container in the refrigerator. The bars should stay fresh for 2-3 days.

To freeze: Place the bars on a cookie sheet in the freezer until solid. Then, wrap each bar tightly in plastic wrap. 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 (unwrap them) and let them thaw overnight. Or, you can let the bars sit at room temperature for about 10-20 minutes until they are thawed.

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