Frozen Strawberry Goat Cheese Bars are a delightful, gluten-free summer treat that balances sweet strawberries with tangy goat cheese on a baked cocoa almond crust. They freeze beautifully, making them an ideal make-ahead dessert for warm days, casual get-togethers, or when you need a quick, satisfying chilled bite.
A cold treat is hard to beat on a hot afternoon, and these bars are a simple way to enjoy fresh summer fruit and creamy goat cheese in frozen form. The filling is sweetened with honey and brightened with vanilla, while the crust provides a cocoa-tinged nutty base that complements the strawberry flavor.
These bars do include dairy—goat cheese is used in the filling—but its tangy character works wonderfully in frozen desserts. If you enjoy fruity goat cheese combinations, you’ll find the texture and flavor of these bars refreshing and satisfying.
The concept is similar to other frozen goat cheese desserts, such as the Frozen Blackberry Goat Cheese Chocolate Bombs. The mix of mashed berries, goat cheese and honey yields a sweet-tangy filling that pairs especially well with chocolate accents.
After experimenting with fresh local strawberries, this version of frozen goat cheese bars came together with a baked cocoa almond crust and a silky, fruity goat cheese layer. They freeze into neat squares that are easy to serve.
A few tips for making Frozen Strawberry Goat Cheese Bars:
- These bars are straightforward to prepare, but they require several hours to freeze. Make them ahead of time—preparing them the day before serving works well.
- Strawberries are used here, but raspberries, blueberries, or blackberries would also work if you prefer a different berry flavor.
- The chocolate drizzle and crushed pistachios are optional but add a pleasant crunch and a touch of richness—highly recommended if you want contrast in texture.
This recipe is an easy, make-ahead frozen dessert to help beat the heat. If you try it, consider leaving a comment or sharing a photo of your finished bars!
📖 Recipe
Frozen Strawberry Goat Cheese Bars
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Ingredients
For the crust:
- 1 cup + 2 tablespoon ground almonds, 100 g package
- 3 tablespoon unsweetened cocoa
- 3 tablespoon coconut sugar
- ¼ cup virgin cold pressed coconut oil, melted
For the filling:
- 2 cups chopped strawberries, fresh or frozen
- 300 g package goat cheese
- ¼ cup honey
- 1 teaspoon vanilla extract
Optional topping:
- 3 tablespoon mini dark chocolate chips
- ½ tablespoon virgin, cold pressed coconut oil
- ¼ cup raw pistachios, crushed
Instructions
For the crust:
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Preheat the oven to 350°F (175°C) and grease an 8″ x 8″ square tart pan.
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In a small bowl, sift together ground almonds, unsweetened cocoa, and coconut sugar. Stir in the melted coconut oil until evenly combined.
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Press the mixture into the prepared pan and bake for 10–12 minutes. Remove from the oven and cool on a wire rack.
For the filling:
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In a medium saucepan, simmer the chopped strawberries over low heat for 10–15 minutes until softened. Remove from heat and mash; allow to cool slightly (the mixture may be a bit watery).
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In a large bowl, beat the goat cheese with honey and vanilla using an electric mixer until smooth and creamy. Fold in the cooled strawberries and mix until evenly incorporated.
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Pour the filling over the cooled crust and freeze for 3–4 hours, or until solid.
Optional topping:
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Melt the dark chocolate chips with coconut oil in a small microwave-safe bowl for about 30 seconds, then stir until smooth. Drizzle over the frozen bars and immediately sprinkle with crushed pistachios so they stick before the chocolate sets.
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Return the bars to the freezer for a few minutes to let the chocolate set. Before slicing, let the pan sit at room temperature for 5–10 minutes so the bars soften slightly for cleaner cuts.
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Store any leftover bars in an airtight container in the freezer.
Notes
- Let frozen bars sit at room temperature for a few minutes before serving so they soften slightly and are easier to cut and enjoy.
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and may vary depending on substitutions and ingredient brands used.
Did you make this recipe or have any questions?
Comments, questions, and feedback are welcome—share your experience and rate the recipe if you try it!