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.
Serves: 12 bars
For the Crust:
  • 1 ½ cups graham crackers (see note below)
  • ⅓ cup coconut oil, melted
For the Filling:
  1. Preheat your oven to 350ºF and grease an 8x8-inch pan.
  2. Place the graham crackers in a food processor until a crumbly flour forms. Add the oil and mix completely.
  3. Press the graham cracker mixture into the prepared pan with your fingers until nicely packed and bake until 10-12 minutes. Allow to cool.
  4. 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.
  5. 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.
  6. Just before serving, top with So Delicious CocoWhip, if desired.
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