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No-bake Strawberry Cheesecake Bars

Easy
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A Delicious No-Bake Keto Cookie Recipe!

If you’re like us, you love to have healthier treats stocked for snack attacks and sweet cravings! Our baking mixes make it possible to make delicious treats, using a little creativity!

These No-Bake Strawberry Cheesecake Bars take just 5 ingredients and about 10 minutes to put together. Let them set in the freezer, and then voila! A sugar free, grain free treat even the kids will go crazy over is ready.

For this recipe you’ll need:

  • ZenSweet Vanilla Bean Cake Mix
  • Full-fat Cream Cheese
  • Freeze Dried Strawberries (these leave the best strawberry flavor!)
  • Sugar Free White Chocolate
  • Coconut Oil

If you have access to a lot of berries in the summer time, consider getting a freeze dryer and making your own freeze dried fruit to use in treats all year long!

ZenSweet Products in this Recipe

How to make

Step 1

Add the Vanilla Bean Cake Mix into a frying pan, and stir it over medium heat for about 5 minutes to toast the mix. The mix should just start to turn light brown in places.

Step 2

Add the cream cheese to a mixing bowl, a use a hand mixer to whip it until it’s light and fluffy.

Step 3

Add the toasted and slightly cooled cake mix into the bowl with the cream cheese, and stir them together.

Step 4

Add the freeze dried strawberries to the dough, and use a spatula to mix them in. We like to crush some to make the dough speckled with strawberry flavor. If you’re strict keto, you’ll want to use a smaller amount of strawberries in your batter.

Step 5

Press the dough into a lined 8×8 baking dish. We use a pastry roller to compress it and get a nice even top. Freeze the base for 2-3 hours. This sets the cheesecake base so when the white chocolate layer is poured on, it sets quickly.

Step 6

Melt the white chocolate and coconut oil in a microwave or using a double boiler on your stovetop. White chocolate burns even faster than regular chocolate, so watch it closely and melt it slowly. Drizzle the white chocolate over the top of the cheesecake base, and use a spatula to spread it out in an even layer.

Step 7

Before the white chocolate sets, sprinkle the top with additional freeze dried strawberries, if desired. Skip this step if you need to keep the bars lower in carbs.

Step 8

If your cheesecake base is frozen, the white chocolate will softly set on top of the bars in about 10 minutes. This will allow you to cut the bars without the white chocolate cracking. If you chill the bars prior to cutting them, the white chocolate will crack.

Freeze the bars and pull them out when ready to enjoy! These are best served chilled.

CONTINUE STEPS

Did you try this recipe? We’d love to see it!

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No-bake Strawberry Cheesecake Bars

  • Total Time: 10 mins

A dreamy vanilla bean cheesecake bar, coated in white chocolate, and studded with strawberry flavor! These easy bars only need 5 ingredients and take about 10 minutes to put together! The whole family will enjoy these sugar free and grain free cookie bars.

Ingredients:

  • 1 Vanilla Bean Cake Mix
  • 1 package cream cheese softened
  • 1/2 cup freeze dried strawberries use 1/4 cup for keto
  • 1 cup sugar free white chocolate chips use 1/2 cup for keto
  • 2 teaspoons coconut oil

Instructions

  • Add the Vanilla Bean Cake Mix into a frying pan, and stir it over medium heat for about 5 minutes to toast the mix. The mix should just start to turn light brown in places.
  • Add the cream cheese to a mixing bowl, a use a hand mixer to whip it until it’s light and fluffy.
  • Add the toasted and slightly cooled cake mix into the bowl with the cream cheese, and stir them together.
  • Add the freeze dried strawberries to the dough, and use a spatula to mix them in. We like to crush some to make the dough speckled with strawberry flavor. If you’re strict keto, you’ll want to use a smaller amount of strawberries in your batter.
  • Press the dough into a lined 8×8 baking dish. We use a pastry roller to compress it and get a nice even top. Freeze the base for 2-3 hours. This sets the cheesecake base so when the white chocolate layer is poured on, it sets quickly.
  • Melt the white chocolate and coconut oil in a microwave or using a double boiler on your stovetop. White chocolate burns even faster than regular chocolate, so watch it closely and melt it slowly. Drizzle the white chocolate over the top of the cheesecake base, and use a spatula to spread it out in an even layer.
  • Before the white chocolate sets, sprinkle the top with additional freeze dried strawberries, if desired. Skip this step if you need to keep the bars lower in carbs.
  • If your cheesecake base is frozen, the white chocolate will softly set on top of the bars in about 10 minutes. This will allow you to cut the bars without the white chocolate cracking. If you chill the bars prior to cutting them, the white chocolate will crack.
  • Freeze the bars and pull them out when ready to enjoy! These are best served chilled.

Notes:

These bars have 15g NET CARBS per bar as written. This takes into account 7 grams of sugar alcohols (in the Vanilla Bean Cake Mix) and 5 grams of fiber.

Reducing the freeze dried strawberries to 1/4 cup and the white chocolate to 1/2 cup further reduces the NET CARBS to 8g.

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