Vegan Strawberry Lime Curd Cheesecake Bars


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

For the Cheesecake Layer

For the Topping


  • Line an 8 inch square tin with baking paper.
  • 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.
  • Place into the freezer while you make the filling.
  • Blend together all filling ingredients in a high speed blender. Use your tamper to push the ingredients down if necessary.
  • 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.
  • Place strawberries into a pot over a medium heat. Bring to the boil and then reduce to a simmer.
  • 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.
  • 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.

*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.