These vegan strawberry cream cheese bars are a delicious dessert combining tender crust, tangy vegan cream cheese, and fresh strawberry flavor. Perfect for satisfying sweet cravings with plant-based ingredients.
1½ cups all-purpose flour
½ cup almond flour
1 teaspoon baking powder
¼ cup non-dairy butter, softened
8 oz vegan cream cheese, softened at room temperature
2 cups strawberries, frozen or fresh
1 tablespoon agar agar powder
¼ cup maple syrup
¼ cup non-dairy milk
Preheat oven to 350°F (175°C).
Mix all-purpose flour, almond flour, and baking powder in a bowl.
Cut in non-dairy butter until mixture becomes crumbly using a pastry cutter.
Press mixture evenly into a 9×13-inch baking dish lined with parchment paper.
Bake for 15 minutes until golden.
In a blender, puree strawberries with agar agar, non-dairy milk, and maple syrup until smooth.
In a separate bowl, whisk vegan cream cheese until light and fluffy.
Fold in strawberry puree gently to avoid overmixing.
Pour filling into the cooled crust and gently tap the pan to release air bubbles.
Refrigerate for at least 60 minutes to set.
Cut into 12 bars and serve chilled.
Use blanched almond flour for best texture.
Chill the crust fully before adding the filling to prevent sogginess.
Tap the pan lightly after pouring the filling to ensure a smooth top.
Add lemon juice after cooling for extra brightness.
Ensure oven is fully preheated to avoid air pockets in the filling.