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.
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.