No-Bake Strawberry Cheesecake Bars (Gluten-free)

Course: Dessert
Cuisine: British
Prep Time: 4 hours 20 minutes
Total Time: 4 hours 20 minutes
Servings: 9
Author: The Petite Cook
Print Recipe


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.


*For the strawberry coulis you need 150gr chopped strawberries, 1 tbsp maple syrup, 1 tsp 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.