Paleo Vegan Key Lime Cheesecake Bars (No Bake)
These Paleo Vegan Key Lime Cheesecake Bars are a delicious no-bake springtime treat! They have all of the flavors of traditional key lime pie without any gluten or dairy!
It’s officially springtime, which means it’s time for no-bake desserts! I personally have been doing lots of baking and dessert-making during this quarantine. Key Lime Pie is my all-time favorite dessert (yes – I like it more than chocolate), and these no-bake Paleo Vegan Key Lime Cheesecake Bars were a long time coming! They are so easy to make. All you need is a food processor (preferred) or a blender and a bunch of pantry staples! The “cheesy” cake filling is made from a combination of cashews and coconut milk, and it’s incredible how much it tastes like regular cheesecake.
What do I need to make these Paleo Vegan Key Lime Cheesecake Bars?
I like to get all of my nuts from Trader Joe’s – they have a great selection of raw nuts at great prices. Any brand pecans or cashews will work- just make sure they are raw.
- Pecans
- Macadamia nuts (can just use all pecans if it’s all you have!)
- Coconut oil or ghee
- Pitted dates
- Almond flour
- Shredded coconut
- Raw cashews
- Pure maple syrup
- Full fat coconut milk (or cream) – we will only use the hardened/thick white coconut milk. save the rest for another use.
- Limes (3)
- Vanilla extract
- Salt & cinnamon
The filling will become very creamy a lot faster if you soak the cashews for at least 30 minutes in hot water. If you don’t have time, it’s ok. It will still work! I didn’t soak them before making these, and I just ran the food processor for about 2 minutes to get it really creamy.
I used a 9×9 silicone square cake pan to make these – but any 9×9 or 8×8 (they will just be a little thicker) pan will work. With a silicone pan, you don’t have to worry about any sticking!
If you make these Paleo Vegan Key Lime Cheesecake Bars, make sure to tag me on Instagram @maryswholelife so I can see!
Looking for another fun No Bake treat? Check out these Paleo Vegan Strawberry Cheesecake Bars!
I hope you’re all staying safe and healthy. Thinking of you all! xo
Mary
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Paleo Vegan Key Lime Cheesecake Bars (No-Bake)
Ingredients
Crust
- 1.5 cups raw pecans
- 1/2 cup macadamia nuts, can sub another 1/2 cup pecans
- 1/3 cup coconut oil or ghee, in solid form
- 6 pitted dates
- 1/3 cup almond flour
- 1/3 cup shredded unsweetened coconut
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
Filling
- 2 cups raw unsalted cashews, ideally soaked in hot water for at least 30 minutes
- 1 cup coconut cream , or the thick part of can of full-fat coconut milk
- 1/3 cup maple syrup, can sub honey
- zest from 3 limes
- juice from 3 limes
- 1/2 tsp vanilla extract
Instructions
- Combine the crust ingredients in a food processor and pulse until a slightly chunky sticky mixture has formed. Press it down evenly into the bottom of a 9x9 pan. Place into the freezer while you make the filling.
- Wash out the food processor, drain the cashews (if soaked), and add all of the filling ingredients. Blend on high speed for 1.5-2 minutes until the mixture is very creamy and no lumps remain. Pour it on top of the crust and use a spatula to spread it out evenly. Freeze for 2+ hours until hardened. Slice into 9 (3x3 inch) bars. Enjoy!
Notes
- These are best when you remove them from the freezer 10-15 minutes before eating so they have time to soften up a bit.
- Store in the fridge for up to 5 days.
17 Comments on “Paleo Vegan Key Lime Cheesecake Bars (No Bake)”
Hi! I’m growing limes in the Desert and so they may be smaller than typical key limes. As such, it would be helpful to know approximately how much juice (as a tablespoon or cup measurement) is needed for the recipe. I don’t know if my 3 limes will give the right amount. Thanks!
These bars are so easy to make and are delicious!! We kept them in the freezer and then took out 15 minutes before eating and they were perfect all week long! Highly recommend for a refreshing treat!
Yay! Thanks Julie!
These are the perfect summer treat and so easy to make! My hubby is obsessed with anything lime and my 8 year old son loves it too! Great recipe!
Thank you, Kerrie! Glad you enjoyed them!
Key lime cheesecake is in my top five favorite desserts. And here’s the thing about paleo desserts – they are usually a decent sub but always leave me wishing for the real thing. Holy DANG these are not that way!! They are creamy, tart, and nuanced in flavor. And SO EASY to make!! This might be the best paleo dessert I have ever had, much less made. Thank you so much, Mary! I will definitely be making these again and again.
YAY! So glad to hear you enjoyed them! Thank you, Leigh!
These “cheesecake” bars were not only easy to make it, but also delicious! Thank you for this great sweet treat!
Thank you Michelle! Glad you enjoyed them!
VERY TASTY!!!!! So creamy & the crust is perfect! I did a bit less lime because I don’t like key lime too tart, I highly recommend!
Thanks so much, Sarah!
These look so good, just like all your recipes! Do you think I could substitute coconut flour for the almond flour? I can’t tolerate almonds. Thank you!!
Hi! I haven’t tried it, but I think another gluten free flour would work better if you have it. Cassava, Cup4Cup, etc. If you do try coconut flour, I would do 1/3 the amount.
Delish and so easy!! I was a little sad that the rest of my gluten-tolerating family was eating the chocolate cake masterpiece my 12-year-old and I made, until I tried these:). Shhhh….I ate two of them!
Haha love it – thanks so much Erica!
Delicious bars! But beyond that — MUCH easier than other paleo blogger versions of this treat. It was a hit with my entire family. Highly recommend!
Thank you so much Erin!!