Dairy-Free Strawberry Cheesecake Bars

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!

 

aip strawberry cheesecake

 

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

 

 

aip strawberry cheesecake 2

 

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:

 

 

 

 

 
[simple-recipe:9290a]
 

 

aip strawberry cheesecake

 

AIP Strawberry Ice Cream

 

AIP Strawberry Ice Cream

 

My favorite cooking gadget that I didn’t really “need” but HAD TO HAVE has been sitting unused for the past 7 months! The Whynter Stainless Steel Ice Cream Maker isn’t a cheap “Hey, might as well at that price” kind of purchase. My husband bought it for me for my 27th birthday after I had been asking for an ice cream maker for years but didn’t want to deal with the hassle of the freeze-ahead models that cost much less. I think he also was hoping I’d make ice cream every night for dessert if he got it for me. I don’t think my tummy can handle that much coconut milk though, and during my pregnancy if the craving for coconut milk ice cream has hit, there’s been lots of local places near me that can heed my craving! 

 

Here’s the list of coconut milk ice creams I’ve tried since we’ve moved to Austin. They aren’t AIP since they contain cane sugar or agave (and sometimes chocolate) but all the flavors I’ve had are gluten-free, dairy-free, egg-free and soy-free!

  • Lick Honest Ice Creams: My husband really likes this place. I think it’s okay. The customer service experience is always odd. The ice cream is really creamy though but the kids behind the counter are always confused about the ingredients. They say their chocolate flavors are soy-free.
  • Nada Moo (store-bought): Definitely yummy in a pinch! Not the cleanest ingredients (gums, agave). The best flavors are Chocolate and Mint Chocolate Chip. The Maple Pecan tastes like gasoline.
  •  Sweet Rituals: basic ice cream flavors but very creamy (they use a gum in their ice cream to emulsify it but no egg) and you can get toasted coconut as a topping!
  • Thai Fresh: my favorite by far because you can get a cold scoop of coconut ice cream over a warm ball of sweet and sticky rice – Thai Coffee, Thai Basil, & Lavender are my favorites! They say their ice cream is coconut milk and organic cane sugar with the flavor additions. They usually have 10 dairy-free flavors!
  • Fat Cats: This one has a HUGE selection of coconut milk ice creams and toppings like coconut whipped cream and vegan salted caramel! I don’t know if it was the large serving size or what, but I got a tummy ache from their ice cream  and my digestion was off for a few days – may have to try again to see if it was an off-day for me.

 

Organic strawberries have been on sale at Whole Foods for a couple weeks, and they reminded me of my Strawberry Milkshake from The Healing Kitchen! I based this ice cream recipe on that super simple “milkshake” recipe with some minor tweaks to make it creamier. The white sweet potato acts as the emulsifier to decrease the amount of water crystallization in the recipe caused by the freezing of coconut milk (which is 30-40% water). I don’t suggest leaving it out. I also don’t suggest complaining about how you can’t find white sweet potato. I have zero ability to control the distribution of white sweet potato to your town. Orange sweet potato would be disgusting here. Don’t even think about it. You can try parsnip (not as flavorless as white sweet potato though), raw egg yolks if tolerated, or a couple tablespoons of gelatin (not as creamy) in its place.

 

Sorry, but if I hear “I can’t get white sweet potato, plantain, ground beef that came from a cow named Jane who has a sister named Polly” ONE MORE TIME, I’m going to stop blogging. JK I’m being dramatic. But seriously, if I find a recipe I want to try and I don’t have access to that ingredient, I MOVE ON WITH LIFE. [Blogger rant ovah. Love you.]

 

Enjoy this creamy, dreamy fruit-based non-dairy ice cream!

 

20 reviews

AIP Strawberry Ice Cream

Prep Time 00:10 Cook Time 00:00 Serves 4

Ingredients

  • 27 ounces (2 13.5-ounce cans) full-fat coconut milk
  • 1 pint ripe organic strawberries, hulled
  • 1 medium white sweet potato, cooked, cooled and skin removed
  • 3 to 4 tablespoons maple syrup or honey
  • 1/2 tablespoon vanilla extract or the seeds of 2 vanilla bean pods (omit for AIP)
  • 1/4 teaspoon fine sea salt

Directions

1. In a high-powered blender, combine all ingredients until smooth. Taste and add more sweetener, vanilla or sea salt to your liking.

2. Pour into prepared ice cream maker and run per manufacturer's directions until cold and creamy. Serve with shaved dark chocolate or pan>dark chocolate magic shellpan> if not following strict AIP. pan>

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