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    Home » Recipes » Dessert Recipes

    No-Bake Strawberry Cheesecake Bars (Gluten-free)

    Updated: Apr 4, 2024 · Published: Aug 20, 2018 by Andrea

    Jump to Recipe

    These gluten-free no-bake strawberry cheesecake bars are the perfect summer dessert for all occasions - Ready in just 15 minutes!

    These are the most delicious summer-perfect 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 cheesecake bars are super easy to make and require just 15 minutes of preparation time.

    They're made with a creamy and rich filling of freshly whipped ricotta cheese and strawberries, combined with a super crunchy and nutritious nutty gluten-free crust.

    strawberry cheesecake bars and fresh strawberries on grey background

    The base is a little bit different from the usual. I wanted to make a nutritious, gluten-free cheesecake base that didn't require a ton of ingredients.

    So, to make the crust, I used a mix of nuts such as almonds, walnuts and cashew nuts, almond flour, and coconut oil.

    Step-by-step recipe

    The crust comes together in less than 2 minutes, all you need to do is mix together all ingredients in a food processor, until you get a crumbly sand mixture.

    gluten-free cheesecake crust in food processor

    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.

    strawberry cheesecake  filling in large bowl with whisk

    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.

    straberry coulis in strainer, with large white plate beneath

    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 strawberry cheesecake slices can be eaten frozen for a more ice cream sandwich 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!

    no-bke strawberry cheesecake bar, with more of them in the background.

    Look no further if you’re looking for an easy summer dessert to satisfy your sweet tooth. These no-bake cheesecake bars are easy, quick, completely fuss-free and 100% summer-approved!

    More cheesecake recipes to try

    • Easter Cheesecake Chocolate Eggs {Gluten-free}
    • No-Bake Gin Lemon Cheesecake
    • New York Style Raspberry Cheesecake
    • Light Matcha Tea Cheesecake

    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*!

    Recipe

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    5 from 1 vote

    No-Bake Strawberry Cheesecake Bars (Gluten-free)

    Prevent your screen from going dark
    These gluten-free no-bake strawberry cheesecake bars are the perfect summer dessert for all occasions - Ready in just 15 minutes!
    Prep Time4 hours hrs 20 minutes mins
    Total Time4 hours hrs 20 minutes mins
    Course: Dessert
    Cuisine: American
    Serving: 9
    Calories: 400kcal
    Author: Andrea Soranidis

    Ingredients

    For the Crust:

    • 200 g mixed nuts, almonds, walnuts, cashew
    • 100 g almond flour
    • 3 tablespoon rolled gluten-free oats
    • 5 tablespoon coconut oil, melted

    For the Strawberry Cheesecake Filling:

    • 500 g fresh ricotta cheese, well drained
    • 300 g fresh strawberries, chopped
    • 4 tablespoon maple syrup
    • 1 teaspoon vanilla extract
    • zest of 1 organic orange

    Instructions

    • 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.

    Notes

    *For the strawberry coulis you need 150gr chopped strawberries, 1 tablespoon maple syrup, 1 teaspoon lemon juice and a splash of water.
    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.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 400kcal | Carbohydrates: 20g | Protein: 13g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 28mg | Sodium: 51mg | Potassium: 270mg | Fiber: 4g | Sugar: 8g | Vitamin A: 255IU | Vitamin C: 20mg | Calcium: 170mg | Iron: 2mg

    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.

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    Reader Interactions

    Comments

    1. Priya Shiva says

      August 23, 2018 at 3:43 am

      I'm hungry seeing these cheeckcake squares. Wish I could grab them from my screen 🙂

      Reply
    2. Ginny says

      August 23, 2018 at 2:59 am

      Those bars look so light and fluffy. I can just imagine the first bite. It's hard to believe they're no bake!

      Reply
    3. Tisha says

      August 23, 2018 at 2:10 am

      You definitely had me at no bake! Love the idea of the nine bars for the crust!

      Reply
    4. Dannii says

      August 20, 2018 at 3:54 pm

      What a lovely colourful recipe. We are loving nine bars and always take them out on day trips.

      Reply
      • Andrea says

        August 21, 2018 at 7:14 am

        They're so tasty, right?! I've basically survived on NINE bars for weeks after Noah was born xD

        Reply
    5. Cindy Gordon says

      August 20, 2018 at 3:34 pm

      What a fun, colorful and delicious recipe! The crust sounds amazing!

      Reply
      • Andrea says

        August 21, 2018 at 7:14 am

        Thank you! Oh yes, the crust is absolutely delish!

        Reply
    6. Traci says

      August 20, 2018 at 3:15 pm

      Love love love the strawberry vibes going on here...and I love it that these are gluten free and no bake! Just pinned!

      Reply
      • Andrea says

        August 21, 2018 at 7:15 am

        YAY for no-bake gluten-free treats!

        Reply
    7. Lisa Bryan says

      August 20, 2018 at 2:56 pm

      These sound amazing! And you can't go wrong with a strawberry cheesecake flavor.

      Reply
    8. Lindsay Moe says

      August 20, 2018 at 2:55 pm

      These are so pretty! What a great idea using the NINE bars in the crust.

      Reply
    9. DeliciousLittleBites says

      August 20, 2018 at 2:39 pm

      This looks so good! I love how you use the bars to make the crust - brilliant! They look really tasty on their own too!

      Reply
    10. maureen myers says

      August 20, 2018 at 1:38 pm

      What can I use as we don’t have the NINE Berry and seed bars?
      Thanks

      Reply
    5 from 1 vote (1 rating without comment)

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    Andrea Soranidis, founder of The Petite Cook.


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