Sprouted Brown Rice Crisps Strawberry Cheesecake Bars

These no-bake vegan cheesecake bars are light and creamy and when covered in a juicy, maple sweetened strawberry sauce they make the perfect guilt-free dessert to satisfy your sweet-tooth! Fresh strawberries are wonderful in peak season, but frozen strawberries mean you can enjoy the taste of summer all year long with this easy treat! It takes a little planning ahead to soak the cashews and freeze the bars. But with a couple cups of One Degree Organics Sprouted Brown Rice Crisps, this easy 3-ingredient crust comes together fast—and the smooth no-bake vegan cheesecake filling is just as quick! Best of all they can be easily made ahead of time and pulled from the freezer for a last minute dessert.


For the Sprouted Brown Rice Crisps Crust:
2 cups One Degree Organics Sprouted Brown Rice Crisps
3 Tbsp coconut palm sugar
1/3 cup vegan butter, melted

For the No-Bake Vegan Cheesecake Filling:
1 cup extra rich and creamy coconut cream
1 cup cashews, soaked for 3 – 4+ hours in warm water
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup maple syrup
Juice and zest of 1 lemon

For the Strawberry Topping:
4 cups fresh or frozen strawberries
1/4 cup maple syrup
2 – 3 Tbsp cornstarch



In a food processor, pulse the Sprouted Brown Rice Crisps until a coarse meal forms. Transfer to a bowl and mix in the coconut palm sugar and vegan butter. Press the mixture into the bottom of a springform pan. Set aside.

To make the filling, combine all the ingredients, except for the lemon zest in a blender and process until very smooth and creaming. Taste and adjust sweetness as needed. Stir in the lemon zest and transfer to the prepared crust smoothing it evenly. Freeze for 2 – 3 hours until completely set.

To make the strawberry topping, in a sauce pan, toss the strawberries with the cornstarch and add the maple syrup. Cook on medium heat until the strawberries are completely thawed. Smash the strawberries and continue to cook, stirring constantly, until the sauce is begins to thicken. Allow to cool before topping the chilled cheesecake bars.

Remove the frozen cheesecake bars from the freezer and allow to warm 5 – 10 minutes before slicing. Top with the cooled strawberry sauce.