Strawberry Swirl Cheesecake Bars

These vegan strawberry swirl cheesecake bars are what dreams are made of. The cheesecake base is not cashews, its gluten-free nd 100% vegan! They are perfectly creamy and sweet with vibrant flavor! The perfect treat for anytime of the year.
strawberry swirl cheesecake bars

Vegan Strawberry Swirl Cheesecake Bars without Cashews

Vegan Cheesecake IS possible! This creamy, dreamy and perfectly sweetened cheesecake will make you never want regular cheesecake ever again. Best part? It is gluten-free and diabetes friendly!
The crust’s main ingredient is oat flour made with Bakery on Main rolled oats. Oat flour provides extra fiber to help stabilize blood glucose. Throw in the walnuts and flax for the healthy fats (omega-3’s) and you’ve got yourself a wholesome and delicious crust.
The cheesecake portion is the right amount of creamy and delicious. This is definitely the next dessert you want to make for your friends and family!
strawberry swirl cheesecake bars

Tips & Substitutes: 

What kind of vegan cream cheese to get? There are lots of types out there so I’ll give you the low down:
Trader Joe’s: Great product for a low price! This is not the best vegan cream cheese but I have used it and works great once its mixed with all the other ingredients.
Kite Hill: Amazing and not super overpriced. Highly recommend this one!
Miyokos: Great cream cheese but can be pretty pricey.
Rolled oats are best to make oat flour but you may also use quick oats.
Walnuts can be substituted for pecans. I haven’t tried any other nuts/seeds.
Don’t have maple syrup? You can use regular cane sugar as well! Same amount will work just fine. I have also tried this recipe with monk fruit sweetener and it is good but has a slight aftertaste
strawberry swirl cheesecake bars
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Strawberry Swirl Cheesecake Bars

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5 from 1 review

  • Author: Anna Rios
  • Total Time: 1 hour 10 minutes


These vegan strawberry swirl cheesecake bars are what dreams are made of. They are perfectly creamy and sweet with a vibrant flavor!


  • 2 cups of bakery main oat flakes
  • 1 cup walnuts
  • 5 dates, soaked and pitted
  • 2 tablespoons ground flaxseed + 1/4 cup water
  • 1/2 teaspoon salt
  • 3 packages vegan cream cheese* (see above)
  • 3/4 can of whole coconut milk
  • 3/4 cup maple syrup
  • 2 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon of coconut oil
  • 4 tablespoons cornstarch
Berry swirl:
  • 1/2 cup strawberries, raspberries, or blueberries
  • 2 tablespoons maple syrup


  1.  Combine ground flaxseed and water in a small bowl to create flaxseed eggs. Mix well and allow to thicken. Add dates to a small bowl of hot water and set aside. Preheat the oven to 350 °.
  2. Blend the oats in a blender to create oatmeal. Add walnuts to food processor and process until crumb-sized chunks form.
  3. Add oatmeal, salt, flax eggs, softened / pitted dates and process until a dough-like consistency forms. Once you can shape the dough with your fingers, the crust is done.
  4. Add the dough to 2 loaf pans and form a crust with your hands. Once the crust forms, use the back of a putty knife to level it out and make it flat on all sides.
  5. Rinse the food processor and add vegan cream cheese. Process until fluffy and smooth. Add all other filling ingredients to the food processor and blend until smooth for about 1 minute.
  6. Add the cheesecake filling to the loaf pans. Distribute evenly between both loaf pans.
  7. Add the berries and maple syrup to the blender and blend until smooth. Use a teaspoon to add berry puree droplets on top of the cheesecake filling. Use a toothpick to slide through the berry drops and create swirls.
  8. Bake for 45 minutes at 350 F. Let cool for one hour then refrigerate for at least 3 hours or overnight for best results.
  • Prep Time: 25 min
  • Cook Time: 45 min

Other desserts I think you’d like:

Vegan Strawberry Cheesecake Cups (cashews)

The Best Cinnamon Rolls (vegan and GF option)

Vegan Chai Spiced Donuts

12 thoughts on “Strawberry Swirl Cheesecake Bars

  1. Matt says:

    That looks incredible. Unfortunately, vegan cream cheese is nonexistent in my country, how can I make it ? DO you think vegan yogurt will be okay, or even soft silken tofu ?

    • Anna Rios says:

      I would use silken tofu and add an extra tablespoon of lemon juice and coconut oil, just blend well using a food processor or blender. That should work just fine.

  2. Pingback: Chai Donuts (Vegan, oven-baked and gluten-free!)

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