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+ servings

Berry Cheesecake Bars (Vegan, Paleo & No-Bake!)

Prep Time 10 mins
Cook Time 5 mins
Refrigerator Rest Time 5 hrs
Servings 9 squares


  • Stovetop


For the Crust:

For the Filling:

For the Topping:

  • 8 medium strawberries, sliced (approximately 1 cup)
  • 3/4 cup blueberries


  • Place the cashews in a clean bowl. Bring a small pot of water to a boil, and then pour the water over the cashews to soak. The cashews should be fully immersed in the water. Set aside for at least 30 minutes - 1 hour if possible.
  • Line a 8x8" baking dish with parchment paper , cutting the corners to help the paper fit. This will help so that the cheesecake is super easy to remove.
  • Place all of the ingredients for the crust into your food processor. Process until all of the ingredients are combined and a slightly crumbly dough forms. Place the dough onto the parchment-lined pan and use your fingers to press it into an even crust. Place the pan into your refrigerator while you prepare the filling.
  • Drain and rinse the cashews. Place all of the filling ingredients into your food processor. Process until the cashews have completely broken down, scraping down the sides as needed, approximately 2 minutes.
  • Pour the cheesecake batter into the pan over the crust and smooth the top with a spatula. Top with the strawberries and blueberries, gently pressing them into the top of the cheesecake to set. Place the cheesecake into your refrigerator to set for at least 4-6 hours, or overnight. ENJOY!
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