Dairy-Free Key Lime Cheesecake Bars
Prep time
Cook time
Total time
This recipe was reprinted with permissions from Cara's cookbook, Decadent Gluten-Free Vegan Baking.
Author: Cara Reed
Serves: 12 bars
Ingredients
For the Crust:
- 1 ½ cups graham crackers (see note below)
- ⅓ cup coconut oil, melted
For the Filling:
- 2 ½ cups cashews, soaked for 1 hour
- ½ cup lime juice
- ¼ cup So Delicious Dairy Free Cashew Milk
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- Zest of 2 limes
- ⅓ cup coconut oil, melted
- So Delicious Dairy Free CocoWhip, optional for topping
Instructions
- Preheat your oven to 350ºF and grease an 8x8-inch pan.
- Place the graham crackers in a food processor until a crumbly flour forms. Add the oil and mix completely.
- Press the graham cracker mixture into the prepared pan with your fingers until nicely packed and bake until 10-12 minutes. Allow to cool.
- Combine all the ingredients for the filling together in a high-speed blender until completely smooth. If it is still difficult to blend add 1 tablespoon of water at a time until smooth. You want a thick filling.
- Pour the filling over the crust, cover with foil and chill in the fridge for several hours until firm. If you have the patience, allow it to set overnight.
- Just before serving, top with So Delicious CocoWhip, if desired.
Notes
If using store-bought graham crackers, be sure that they fit your dietary needs. Most brands are dairy-free, but we usually prefer organic options, like Erewhon. For gluten-free grahams, try Enjoy Life or Kinnikinnick. Note that most graham crackers are made with honey, and thus not strictly vegan (read the label!). To solve that problem, Cara offers a homemade gluten-free, vegan graham cracker recipe in Decadent Gluten-Free Vegan Baking.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/key-lime-cheesecake-bars