Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs (use vegan graham crackers)
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup

For the Cheesecake Filling:

  • 1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight, drained
  • 1/2 cup full-fat coconut milk
  • 1/3 cup lemon juice
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Strawberry Swirl:

  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice

Instructions:

  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
    • In a bowl, mix together the graham cracker crumbs, melted coconut oil, and maple syrup until well combined. Press the mixture firmly into the bottom of the prepared baking dish.
  2. Bake the Crust:
    • Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  3. Prepare the Cheesecake Filling:
    • In a high-speed blender or food processor, combine the soaked and drained cashews, coconut milk, lemon juice, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy, scraping down the sides of the blender or food processor as needed.
  4. Prepare the Strawberry Swirl:
    • In a small saucepan, combine the sliced strawberries, maple syrup, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool slightly.
  5. Assemble the Cheesecake Bars:
    • Pour the cheesecake filling over the cooled crust, spreading it out evenly with a spatula.
    • Spoon dollops of the strawberry mixture over the cheesecake filling. Use a knife or toothpick to swirl the strawberry mixture into the cheesecake filling to create a marbled effect.
  6. Chill and Serve:
    • Place the assembled cheesecake bars in the refrigerator and chill for at least 4 hours, or until set.
    • Once chilled and set, use the parchment paper overhang to lift the cheesecake bars out of the baking dish. Cut into squares and serve.

Nutritional Information (per serving, assuming 9 servings):

  • Calories: 340
  • Total Fat: 21g
    • Saturated Fat: 11g
  • Cholesterol: 0mg
  • Sodium: 170mg
  • Total Carbohydrates: 34g
    • Dietary Fiber: 2g
    • Sugars: 20g
  • Protein: 5g

Indulge in these luscious vegan strawberry cheesecake bars, each bite bursting with creamy richness and fruity sweetness. Savor the decadence guilt-free, knowing that every ingredient is plant-based and wholesome. Enjoy these delightful treats as a dessert or snack, and share the joy with friends and family!