Have the best strawberry season ever with these cheesecake bars, as well as my Easy Vegan Strawberry Shortcake, Vegan Strawberry Cupcakes, and Strawberry Rolls recipes! These Vegan Strawberry Cheesecake Crumble Bars are like a strawberry cheesecake and strawberry crumble mash-up. The goodness of both crowd-pleasing summer baked goods goes into these bars, making each one delightfully sweet, creamy, rich, and fruity. To make them, a creamy yet light and airy vegan cheesecake filling is poured over a graham cracker crust before it’s topped with strawberries and a sweet crumble topping. The bars are baked until lightly golden, then placed in the fridge to set. Slice ‘em up after a few hours and enjoy! These bars are especially perfect when you don’t want to make an entire cheesecake. The recipe makes approximately 12 bars, so there’s enough for everyone at the get-together or summer celebration! Or, store them for later and enjoy one whenever a craving hits.
Why you’ll love these strawberry cheesecake bars
Two great desserts come together – The creamy richness of vegan cheesecake is combined with sweet, fruity, and lightly crisp strawberry crumble in these delicious cheesecake crumble bars. Celebrate strawberry season – With fresh strawberries in every bite, they’re a must-make during summertime, AKA strawberry season! Perfect for a crowd – Pass these handheld cheesecake bars around at the pool party, baby shower, July 4th celebration, or any occasion.
How to make vegan strawberry cheesecake crumble bars
Find the complete recipe with measurements in the recipe card below. Stir the graham cracker crumbs, melted vegan butter, and sugar together in a medium bowl until it resembles moist crumbs. Press them into the bottom of a square baking pan. Next, beat the vegan cream cheese in the bowl of a stand mixer until smooth. Beat in the coconut cream, sugar, cornstarch, vanilla, and lemon juice until creamy and smooth. Pour the filling over the crust in the pan, then top it with the diced strawberries. Stir the flour, brown sugar, and melted vegan butter together in a small bowl to make the crumble. Sprinkle it over the strawberries. Bake the crumble cheesecake bars until the cheesecake filling is set but still slightly jiggly. Set the bars aside to cool, then place them in the fridge for at least 4 hours or overnight. Once they’re cool and fully set, slice them into squares and enjoy! To make these bars completely irresistible, drizzle the homemade strawberry sauce from my Vegan Strawberry Cheesecake recipe or add a dollop of vegan whipped cream on top right before serving.
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