0 from 3 votes
No-Bake Strawberry Cheesecake Bars (Gluten-free)
These gluten-free no-bake strawberry cheesecake bars are the perfect summer dessert for all occasions - Ready in just 15 minutes!
Prep Time
4 hrs 20 mins
Total Time
4 hrs 20 mins
Servings: 9
Calories: 400 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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.
Nutrition Information
Calories
400kcal
(20%)
Carbohydrates
20g
(7%)
Protein
13g
(26%)
Fat
32g
(49%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Cholesterol
28mg
(9%)
Sodium
51mg
(2%)
Potassium
270mg
(8%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
255IU
(5%)
Vitamin C
20mg
(22%)
Calcium
170mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 400
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 13g | 26% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 51mg | 2% |
| Potassium | 270mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 20mg | 22% |
| Calcium | 170mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.