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layered pink paleo strawberry cheesecake bars with a coconut crust on a rustic wooden board in a wide horizontal shot, fresh strawberries and shredded coconut scattered on a natural linen surface, soft daylight, shallow depth of field, landscape orientation

Paleo Strawberry Cheesecake Bars

Strawberry cheesecake bars made with a cashew cream filling and a coconut and almond crust. These bars are also paleo and no-bake!
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 16 bars
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • 0.75 cup shredded coconut
  • 0.25 cup coconut oil melted
  • 3 tbsp honey for crust
  • 2 cups raw cashews soaked
  • 0.33 cup honey for filling
  • 3 tbsp lemon juice
  • 1.5 cups strawberries plus extra

Method
 

  1. Mix almond flour, coconut, coconut oil, and 3 tbsp honey, then press into a parchment-lined 9x9 pan.
  2. Blend soaked cashews, 1/3 cup honey, and lemon juice until completely smooth.
  3. Pour two-thirds of the cashew cream over the crust.
  4. Blend the rest with strawberries and pour over the first layer.
  5. Swirl gently with a knife.
  6. Freeze at least 4 hours until firm.
  7. Cut into bars and let soften 10 minutes before serving.

Notes

Keep these in the freezer and pull a couple out whenever a craving hits.