Dairy-Free Strawberry Cheesecake Bars

Prep Time 10 min Inactive Time 1 hour


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


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 5x7'' 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!


© 2020 Grazed & Enthused. All rights reserved.