These gluten-free no-bake strawberry cheesecake bars are the perfect summer dessert for all occasions! Made with good-for-you ingredients and only 15 min prep required!
Say hello to these utterly delicious no-bake strawberry cheesecake bars!
They make a delightful sweet treat, perfect to share at summer parties, get-togethers, or to enjoy just by yourself on a hot afternoon.
These no-bake strawberry cheesecake bars are super easy to make and require just 15 minutes prep time.
They’re made with an incredibly creamy and rich filling of freshly whipped ricotta cheese and strawberries, combined with a super crunchy and nutritious nutty/seeded crust.The base is a little bit different from the usual, as I wanted something both nutritious and delicious as a base for these wonderful strawberry cheesecake bars.
To make the crust, I used a mix of NINE Berry & Chia Seed Bars, almond flour and coconut oil. If you’re not familiar with NINE bars, they’re just the most amazing bars I’ve eaten in a long while.
They’re all awesomely vegan, gluten-free, high in fibre and packed with 100% plant-based protein. My whole family loves them, and they make the perfect pick-me-up treat on busy days. So I thought, they would surely love them as well in these fan cheesecake bars version!
My absolutely favorite NINE is the Berry & Chia seed bar. It’s crunchy, seedy with a nice sweet & tart berry flavour coming through.
I love that they’re made with simple nutrient-loaded ingredients such as chia seeds, freeze-dried raspberries, a smooth layer of carob coating, and packed with sunflower, pumpkin, sesame and hemp seeds. Following their motto, it’s the perfect combination of #GoodSeedsGreatTastes.
Back to these amazing no-bake strawberry cheesecake bars, have I already said they’re WAY TOO EASY to make?
The crust comes together in less than 2 minutes, all you need to do is mixing together all ingredients in a food processor, until you get a crumbly sand mixture.Press the base mix in a large square baking dish covered with cling film, then whilst it sets in the freezer, get the filling ready.
The cheesecake filling is smooth and decadent and quintessentially Italian. Fresh, creamy ricotta cheese is lightened up by the citrusy aroma of orange zest, creating a cream that reminds me of the Sicilian cannolo filling.
I like to whip part of the ricotta cheese by hand (or using a hand-mixer), then gently incorporate it into a blended mixture of ricotta and strawberries.
I know it’s an extra step, but it’s totally worth it in my opinion. It will ensure that your cheesecake filling super airy and soft, so try not to skip it.For extra strawberry flavour, at this point you can also add a totally optional no-bake strawberry coulis into the filling. Simply puree strawberries in a food processor until smooth, and strain the strawberry mixture through a sieve into a medium bowl. Then swirl into the cheesecake filling, and pour it over your chilled base.Pop your strawberry cheesecake in the freezer for few hours to set. I usually take mine out for a couple of minutes, then cut with a sharp knife (sashimi knives are the best for this job!) and serve straight away.
These no-bake strawberry cheesecake bars can be eaten frozen for a more ice cream sandwich type of texture, or thawed for a softer texture. Honestly, they taste amazing both ways.
I always stock up the freezer with a few extra individual portions, for unexpected cheesecake cravings!If you’re looking for an easy summer dessert to satisfy your sweet tooth, look no further. These no-bake strawberry cheesecake bars are easy, quick, completely fuss-free and 100% summer approved!
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
**This post is sponsored by NINE. Thank you for supporting the brands that support The Petite Cook!**
No-Bake Strawberry Cheesecake Bars (Gluten-free)
For the Crust:
- 7 NINE Berry & Chia seed bars
- 100 gr almond flour (1 cup)
- 3 tbsp rolled gluten-free oats
- 5 tbsp coconut oil melted
For the Strawberry Cheesecake Filling:
- 500 gr fresh ricotta cheese, well drained (2+1/4 cups)
- 300 gr 1+1/2 cups fresh strawberries, chopped
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- zest of 1 organic orange
- For the Crust:
- Spray an 8-inch square baking pan with oil, and line with cling film leaving some outside of the pan.
- Place chopped NINE bars, coconut oil, and almond flour in a food processor, and pulse until crumbly. Slowly pour in the coconut oil and mix for about 2 minutes, until you get a sandy consistence.
- Press cookie mixture into the bottom of the pan. Store in the freezer for 15 minutes.
- For the Strawberry Cheesecake Filling:
- While the crust chills, add half the ricotta, chopped strawberries and vanilla into a food processor.
- Blend the mixture starting at low speed, slowing increasing up to high speed, until all ingredients are blended evenly and smoothly.
- In a large bowl, whip the remaining ricotta with an electric hand mixer (or stand mixer), adding in the maple syrup a little at a time.
- Add half of the whipped ricotta into the cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped ricotta, then mix in the orange zest and strawberry coulis if using (see notes for recipe).
- Remove the baking pan with the crust from the freezer, pour filling into baking pan and smooth the top with a spatula.
- Freeze cheesecake for at least 4 hours then use a sharp long knife and cut into 3 rows horizontally and vertically creating 9 bars.
- Serve straight away for ice cream sandwich texture, or leave in the fridge for about 20 minutes before serving.
- Store the strawberry cheesecake bars individually in freezer-friendly container in the freezer for up to 1 week.
Add all the ingredients in a food processor and blend until liquid. Sieve to a fine strainer into a bowl and add desired amount to the cheesecake filling.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.