Dairy-Free Key Lime Pie Bars (No-Bake)

Vegan key lime cheesecake bars stacked on top of each other with a lime slice on top

Dairy-Free Key Lime Pie Bars (No-Bake)

These dairy-free key lime pie bars are a delicious springtime recipe! They have all of the flavors of traditional key lime pie cheesecake without all the gluten or dairy! Complete with a vegan gluten free pie crust, these no bake cheesecake bites are the perfect treat!

Course Dessert

Cuisine American

Diet Vegan

Prep Time 10

Freezer time 2

Total Time 2 10

Servings 3 " bars

Calories 565kcal

Author Mary Smith

Equipment

food processor

Ingredients

Vegan Gluten Free Pie Crust

1.5 cups raw pecans
½ cup macadamia nuts can sub another 1/2 cup pecans
⅓ cup coconut oil or ghee in solid form
6 pitted dates
⅓ cup almond flour
⅓ cup shredded unsweetened coconut
¼ tsp sea salt
½ 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
⅓ cup maple syrup can sub honey
zest from 3 limes
juice from 3 limes
½ 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

Soak Cashews: 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.

Bar size: I cut these into 9 larger bars, but feel free to cut them into 12 or 16 bars for smaller serving sizes!

Pan Size: I used an 8x8 metal pan for this recipe. No need to spray the bottom because the crust is oily enough that it should just pop right out! You can use a 9x9 pan, but the bars will just be a little bit thinner.

Serving: These no bake cheesecake bites are best when you remove them from the freezer 10-15 minutes before eating so they have time to soften up a bit.

Storage: Store in an airtight container in the fridge for up to 5 days.

Nutrition