These no-bake and dairy-free Strawberry Cheesecake Bars are a strawberry lover’s dream dessert. They’re AIP, gluten-free, nut-free and made without refined sugars. Perfect late spring and summer treat!

I owe the inspiration to this recipe to Paleo Running Momma. I made her Strawberry Buttercream Frosting (from her new insane Paleo Baking at Home cookbook) for my daughter’s birthday this weekend. The strawberry flavor comes from freeze dried strawberries blended into a powder, and WHOA, the flavor is amazing. Like the sweetest, ripest, juiciest strawberry picked right off the bush.

I had leftover Trader Joe’s Freeze Dried Strawberries, so I wanted to turn them into my own recipe. By the way, TJ’s is definitely the easiest and cheapest place to source freeze dried fruits. They aren’t organic but for special occasions, I can get down with those perfectly crunchy, no sweetener added blueberries, raspberries, strawberries and MANGO. Oh man, if you haven’t tried their freeze dried mango, do it. I plan to make a Mango Ice Cream with them this summer.

Okay, so these deliciously sweet and tart no-bake Strawberry “Cheesecake” Bars are nearly TOO easy to make. Like I want to make a batch every week for the rest of forever. The crust is made nut-free thanks to tigernut flour while the filling is simply coconut butter, freeze-dried strawberries, a ripe banana, maple syrup, vanilla and a pinch of sea salt.

What you need for Dairy-Free AIP Strawberry Cheesecake Bars:

• Medjool Dates: this naturally sweet dried fruit helps the raw crust stick together

• Tigernut Flour: to keep the crust nut-free, I used Tigernut Flour which adds a slight graham cracker flavor too

• Coconut Oil: just a tablespoon to also help the crust firm up in the fridge or freezer

• Vanilla Extract: the vanilla brings out the fruitiness of the strawberries even more

• Ground Cinnamon: gives a bit of a warm contrast to the cool, bright strawberry flavor

• Freeze Dried Strawberries: the big hit of strawberry flavor you’re looking for!

• Coconut Butter: the dairy-free “cream cheese” alternative

• Coconut Milk: just a splash thins out the filling and makes it easier to spread

• Maple Syrup: my preferred natural liquid sweetener as honey imparts a strong flavor

• Sea Salt: brings out the sweetness even more without adding extra sweetener

If you haven’t experimented with Tigernut Flour yet, it is a nutritious NUT-FREE flour substitute for those avoiding almond flour. My Tigernut Chocolate Chip Cookies are the #1 most made recipe on my website! Stay tuned for an even easier way to make those cookies in the near future (*hint*). You can learn more about Tigernut Flour in my friend Michelle’s Ultimate Guide to Tigernut Flour. This is the brand of Tigernut Flour I use. The flour is nutty (but tigernut is actually a tuber) and does rise a bit when baking!

If you love simple and healthy dessert bar recipes,  you must try my:

• Sunbutter Caramel Twix Bars

• Chocolate Chip Cookie Blondie Bars

• Healthy Rice Krispie Treats

• Avocado Fudge Bars

Dairy-Free Strawberry Cheesecake Bars

★★★★★ 4.6 from 17 reviews

• Author: Alaena Haber
• Prep Time: 10 min
• Total Time: 10 min

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Ingredients

6 Medjool dates, pitted

1/3 cup tigernut flour

1 tablespoon coconut oil

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

Dairy-Free Strawberry Cheesecake Filling

2 cups freeze-dried strawberries

½ cup softened coconut butter

½ cup mashed ripe banana (about 1 medium banana)

¼ cup maple syrup

1 teaspoon vanilla extract

1/8 teaspoon sea salt

1 tablespoon coconut milk

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Instructions

To make the crust:

1. Blend the dates, tigernut flour, coconut oil, 1 teaspoon vanilla, and cinnamon in a food processor until fully combined into a sticky paste. 
2. Line a small 5×7” rectangular glass dish with parchment paper. Press the crust evenly into the parchment lined dish. 
3. Place in the freezer while you making the filling. 

Dairy-Free Strawberry Cheesecake Filling

1. Wipe clean the food processor. Add freeze dried strawberries to the food processor and blend into a fine powder. 
2. Add the coconut butter, banana, maple syrup,  vanilla and sea salt to the processor and blend until smooth. It’ll be a bit sticky. 
3. Now add the coconut milk and blend until smooth. 
4. Using a rubber spatula, spread the cheesecake filling evenly on the crust. Refrigerate for at least an hour until firm enough to slice. 
5. You can eat directly out of the fridge or leave out for 5 minutes to soften! Enjoy!

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