Cara is masterful at recreating comfort and nostalgic foods without dairy, eggs, and wheat. She shares many enticing recipes at her blog, Fork and Beans, and has recently released a gorgeous cookbook, Decadent Gluten-Free Vegan Baking. And within that treasure trove of sweets and treats, lies an amazing dairy-free recipe for key lime cheesecake bars.
But have no fear, this isn’t simply a tease! The recipe for these indulgent, yet somewhat virtuous dairy-free key lime cheesecake bars from Decadent Gluten-Free Vegan Baking is below, to help tackle those sweet creamy cravings as you venture the 21-Day Dairy-Free Challenge.
Cara isn’t shy about sharing her dietary journey; it’s personally detailed here on Fork and Beans. But when asked why she is dairy-free and why she chooses to create dairy-free recipes, she shared the following insight:
“I was diagnosed with a dairy allergy over 3 years ago so I have to avoid it, however it has made me that more creative in the kitchen, trying to figure out fun and great-tasting substitutions. You wouldn’t believe the miracle cashews perform in its place! I also feel so much better when my body isn’t crowded with dairy. I feel lighter, less bloated, and my acne disappears when I do so it’s been a blessing to find out about this food allergy. I am healthier and happier for it and have found that not eating dairy can be easy and still taste just as good! “
And she proves that a hundred times over with the recipes in Decadent Gluten-Free Vegan Baking. There are delights like Tagalongs, Fudge-Striped Cookies, Upside Down Sticky Pecan Biscuits, Lemonade Stand Cupcakes, German Chocolate Cake, Lazy Man’s Tiramisu, and of course, the amazing Key Lime Cheesecake Bars below.
Special Diet Notes & Options: Key Lime Cheesecake Bars
By ingredients, this recipe is dairy-free, egg-free, optionally gluten-free, peanut-free, soy-free, optionally vegan / plant-based, and vegetarian.
- 1 ½ cups graham crackers (see note below)
- ⅓ cup coconut oil, melted
- 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.