Vegan Strawberry Lime Curd Cheesecake Bars

Peachy Palate Vegan Strawberry Lime Curd Cheesecake Bars

A nutty oat no bake base spiked with a little coconut, topped with thick, coconut and cashew cream, finished off with a quick zingy strawberry curd

  •  Preparation Time - 30 minutes + Setting Time
  • Cooking Time - 10 minutes
  • Servings - 16

 For the Base

  •  1 cup (100g) oats, ground to a coarse flour consistency
  • 1 cup (120g) ground almonds
  • 30g desiccated coconut
  • 2 tbsp Linwoods Health Foods milled flaxseed
  • 4 tbsp (60g) coconut oil, melted
  • 4 tbsp (60ml) maple syrup

 For the Cheesecake Layer

  •  220g soaked cashews*
  • 120g cream from the top of a can of chilled Biona full fat coconut milk**
  • 120g coconut oil, melted
  • 60ml maple syrup
  • 2 tsp lemon juice
  • 1 tsp vanilla extract

For the Topping

  • 250g frozen strawberries
  • 2 tbsp maple syrup
  • 2 tbsp lime juice
  • 30g arrowroot or tapioca starch
  • 45ml water
  • ½ tbsp agar agar flakes


  1.  Line an 8 inch square tin with baking paper
  2. Mix together all base ingredients in a large bowl. Press evenly across the bottom of the prepared tin using your fingertips or the back of a spoon
  3. Place into the freezer while you make the filling
  4. Blend together all filling ingredients in a high speed blender. Use your tamper to push the ingredients down if necessary
  5. Pour filling over the base and then place into the fridge to set for a few hours or freezer for about an hour, until firm
  6. Place strawberries into a pot over a medium heat. Bring to the boil and then reduce to a simmer
  7. Mix together the starch, water, lemon juice and maple syrup in a bowl or jug. Sprinkle over the agar agar flakes. Let set for a min, then add to the pot with the strawberries and stir well to combine. Bring back to the boil, stirring continuously and cook for 3 minutes; the mixture will thicken
  8. Pour mixture over the prepared base layers and then place into the fridge to set for at least 3 hours. Slice into bars or squares. Store in a sealed container in the fridge for up to one week or freeze in a sealed container for up to one month. Remove from the freezer

 *Soak cashews in water for 4 hours or overnight; place them into the fridge. Drain and rinse before adding to the recipe 

**Chill the coconut milk in the fridge overnight. Use the cream from the top of the can. You can use the water in a smoothie or add it to your oats


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