How to Make Perfect Vegan Strawberry Cheesecake Crumble Bars for Summer

Strawberry season deserves celebration, and what better way to enjoy it than with these Vegan Strawberry Cheesecake Crumble Bars? Combining the rich creaminess of classic cheesecake with the sweet, fresh punch of strawberries and a crunchy crumble topping, these bars are a summer must-have.

Whether you’re vegan, hosting a party, or just craving something fruity and indulgent, this recipe hits the spot. Let’s dive into why these bars are so special and how you can master them in your own kitchen.

Why You’ll Love These Bars

These bars bring together two beloved desserts: creamy vegan cheesecake and sweet strawberry crumble. They’re rich yet light, fruity yet indulgent, and perfectly handheld for any summer celebration.

Made with fresh strawberries, they capture the peak of berry season, making each bite bright and refreshing. Plus, with approximately 12 bars per batch, they’re ideal for sharing at gatherings like baby showers, pool parties, or Fourth of July celebrations, where they pair wonderfully with savory options like a Mediterranean white bean salad.

Ingredients and Equipment You’ll Need

To make these bars, you’ll need vegan graham cracker crumbs, non-dairy butter, sugar, a reliable brand of vegan cream cheese (Tofutti or Miyoko’s are top picks for baking), coconut cream for richness, lemon juice for tang, and fresh strawberries. For the crumble topping, simple pantry staples like flour, brown sugar, and melted vegan butter are perfect.

Equipment-wise, a 9-inch square pan, parchment paper, a stand mixer or hand mixer for smooth filling, and mixing bowls are all you’ll need to get started.

Step-by-Step Guide to Making the Bars

Start by preheating your oven to 350°F and lining your baking pan with parchment paper. Press the crumb crust mixture firmly into the pan to create a solid base.

Then whip the vegan cream cheese with coconut cream, sugar, cornstarch, vanilla, and lemon juice until smooth and creamy. Pour the filling over the crust, scatter fresh diced strawberries on top, and sprinkle with the crumble topping.

Bake for 35-40 minutes until the filling is set but still slightly jiggly. Cool at room temperature, then refrigerate for at least 4 hours to fully set before slicing.

Expert Tips and Tricks for Success

Using the right vegan cream cheese is crucial—as baking tests show, Tofutti and Miyoko’s hold up best to baking heat without becoming runny. Don’t skip the cornstarch; it helps the filling firm up perfectly.

For the crust, press firmly and evenly to avoid crumbling. If you want a gluten-free version, substitute the crust and crumble with gluten-free alternatives like almond flour or gluten-free graham crackers.

After baking, patience is key: chilling bars thoroughly in the fridge ensures clean cuts and keeps the crumble crisp. For an extra touch, drizzle a vegan strawberry sauce or add whipped coconut cream or a simple custard before serving.

Ingredient Notes and Substitutions

Coconut cream adds luscious richness to the filling, but you can also use thick dairy-free yogurt for a lighter option. Fresh strawberries are best for flavor and texture, but feel free to swap in raspberries, blueberries for a similar crumble bar, or stone fruits like peaches or cherries.

For the crumble topping, all-purpose flour works well, but oat flour or gluten-free blends are great substitutes. The granulated sugar can be replaced with coconut sugar or other granulated natural sweeteners, although color and flavor will vary slightly.

How to Store and Freeze Your Bars

Once fully chilled, store your vegan strawberry cheesecake crumble bars in an airtight container in the refrigerator for up to 5 days. Individual wrapping helps maintain the crispness of the crumble topping.

For longer storage, freeze the bars wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 1 month. To enjoy, thaw in the refrigerator overnight before serving.

Avoid leaving the bars at room temperature for extended periods as the filling may soften and the crumble can become soggy.

Frequently Asked Questions

Can I use other fruits besides strawberries?

Absolutely! Fresh raspberries, blueberries, blackberries, or even sliced stone fruits like peaches and cherries work beautifully in this recipe.

What vegan cream cheese brands work best?

We recommend Tofutti and Miyoko’s for baking reliability. Violife and Trader Joe’s vegan cream cheeses tend to become watery when baked.

Can I make these bars gluten-free?

Yes! Use gluten-free graham crackers or gluten-free ginger cookie crumbs for the crust, and substitute regular flour with gluten-free flour blends in the crumble.

How do I get clean slices without crumbling?

Chill the bars thoroughly for at least 4 hours or overnight. Use a sharp knife warmed slightly under hot water and wiped dry between cuts.

How long can these bars be stored?

Keep refrigerated up to 5 days or freeze for up to 1 month. Always store in airtight containers to maintain freshness and texture.

Conclusion

These Vegan Strawberry Cheesecake Crumble Bars are a delightfully creamy, fruity, and crunchy treat that celebrates summer’s best berries in every bite. With the right ingredients and a few expert tips, you can easily create a crowd-pleasing dessert that looks stunning and tastes irresistible.

Whether for a picnic, party, or weeknight treat, these bars bring joy and vibrant flavor to your table. Happy baking and enjoy the sweet taste of summer!