It’s day two of the Dairy-Free Recipe Potluck, a delicious event leading up to the 21-Day Dairy-Free Challenge, and I’m happy to welcome one of my favorite new cookbook authors, Cara Reed.
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. They remind me of the Vegan Key Lime Pie minis at Texanerin Baking, but are just a little more indulgent.
For more from Cara, see her latest recipes at Fork and Beans, follow her on Facebook and Pinterest, get a glimpse of her recipes in action on YouTube, or check out what she’s up to now on Instagram.
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.
The Dairy-Free Recipe Potluck is sponsored by So Delicious Dairy Free and the 21 Day Dairy-Free Challenge.
- 1 ½ cups graham crackers (see note below)
- ⅓ cup coconut oil, melted
- 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
- 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.
18 Comments
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Hi, Do you know the calorie intake for a slice of this? looks yummy
I don’t, but I wouldn’t call them low calorie! typical for a homemade dessert.
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Hi I live in queens New York and the only so delicious I can get is the coconut milk , I can’t seem to find cashew milk or the coco whip. Thank you:)
That’s a bummer Theresa! You might want to check the store locator on their website or contact them to ask about it.
Can I substitute 2 1/2 c of cashew butter for the cashews if it has no added ingredients?
Hi Shelly, you can sub cashew butter, but it would be quite a bit less. The cashews condense down when made into a butter. It would be around 12 ounces – if I were personally testing it, I would start with about 1 1/4 cups cashew butter – it’s usually close to half.
Can you use gelatin to set the creamy mixtue instead of all the coconut oil?
Perhaps for some, but I wouldn’t think all – also, gelatin would make a very different consistency.
We are nut free in our home due to severe allergies. Is there a substitute for the cashews, or could we just leave them out?
Hi Lindsey, cashews form the base, so you need to substitute, not omit. Though not tested (this is a contributed recipe!), I think a firm or super-firm silken (must be silken) tofu would work in place of the cashews. Omit the milk beverage, only adding your milk beverage of choice as needed – the tofu would already have moisture added. Coconut cream may also work, but it would need to be a very thick cream. I would personally avoid using seeds as a substitute, as they aren’t quite as creamy as cashews and have a more pronounced taste.
The recipe says to soak the cashews but it doesn’t say in what. So my question is, what do we soak them in and do we drain whatever we soak it in and discard it before proceeding with the recipe?
Hi Heidi, cover the cashew with water and soak, then drain completely before using in the recipe.
Lots of healthy oils in this recipe. I love how you are using coconut oil and power packing it with nuts. Looks healthy and delicious!
Yes, we do love our cashews and coconut oil!
I am allergic to cashews and coconut oil upsets my stomach. What, if anything, can be subbed for either?
I would try macadamia nuts or almonds and cocoa butter! That said, maybe just not the right recipe for you Tami!