Dining for two

No Bake Cheesecake Bars

No Bake Cheesecake Bars are the perfect fuss‑free dessert when you want something creamy, refreshing and effortlessly delicious. With a buttery biscuit base and a dreamy, velvety filling they’re impossible to resist. No oven, no stress, just pure creamy bliss!

Indulge in our No Bake Cheesecake Bars—creamy, refreshing and effortlessly delicious with a buttery biscuit base. No oven, no stress. Try the recipe today!

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Cooking time15 min
Prep time30 min
DifficultyEasy
ServingsPortions 6

brunch

Dessert

American

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INGREDIENTS
DIRECTIONS

For the base:

½ cup Violife Plant Butter Unsalted, melted
9 oz gingerbread or digestive biscuits

For the cheesecake filling:

24 oz Violife Supreme Cream Cheese Block
1/2 cup plain dairy free yogurt
1 cup sugar
1 tbsp vanilla extract
Zest of 1 lemon
6 sheets of gelatin soaked in cold water for 5 minutes (2 tbsp or 9 grams of powder gelatin), can use plant based replacements like agar agar
5 oz dairy free heavy cream (half used for gelatin)

For the strawberries :

2 cups rinsed and sliced strawberries
juice from 1 lemon
1 tbsp maple syrup

Line a 8×8 baking pan with parchment paper. Set aside.
In a food processor, blitz the cookies until crumbs and then add the plant butter and blitz until combined, Pour the crumbs into your prepared baking pan, and press using the back of a spoon until smooth. Place in the fridge while you make the filling.
In a stand mixer with the whisk attachment, whisk the cream cheese, yoghurt, half of the cream, the sugar, the vanilla and the lemon zest until smooth and creamy.
Heat the remaining cream in a small pot and add in the soaked gelatin leaves, whisking until melted.
Slowly pour the gelatin cream into the creamy filling, whisking smoothly to combine.
Pour the creamy filling over the biscuit base and place in the fridge to set for at least 4 hours.
Before serving, preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the strawberries onto the pan, and toss with the lemon juice and maple syrup. Roast for 10-15 minutes.
Remove from the oven, and allow them to cool on the pan.
Remove the vegan cheesecake bars from the freezer and let them stand at room temperature for 15 minutes. Top with the strawberries and slice.