Lime No Bake Cheesecake Bars (Vegan) (Edit recipe)

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These lime no bake cheesecake bars are tart, creamy, super easy and the perfect summertime dessert. The shortbread base is soft and buttery with a hint of lime zest. The dreamy cream cheese layer is light, sweet and filled with homemade lime curd, giving it the perfect amount of tart lime flavor. These bars are simple to prepare, dairy and egg free and an ideal choice for summer celebrating.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

12

Serves: 9

Ingredients

Shortbread Base

1.5 cups All Purpose Flour, (180 grams)
8 Tbsp Plant-Based Butter, -cool room temperature
4 Tbsp Cane Sugar
2 Tbsp Powdered Sugar
.5 Tbsp Lime Zest
1 Tbsp Oat Milk, Organic, (any plant based milk will work)

Lime No Bake Cheesecake

300 grams Vegan Cream Cheese, Plain, -room temperature ( Violife Dairy Free Cream Cheese Alternative)
.75 cup Powdered Sugar, (90 grams)
.5 cup Dairy-Free Whipping Cream, -cold (Country Crock Dairy Free Heavy Whipping Cream)
.5 cup lime curd, (homemade or store bought) See link below for my recipe for lime curd

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Lime Curd - If you’re making homemade lime curd, prepare it first so it has plenty of time to cool to room temperature before you need it. The lime curd can be prepared a day or two in advance and stored in the refrigerator.
Shortbread Base - Preheat the oven to 325F and line an 8×8 square pan with parchment paper.
To a small bowl, add the flour and powdered sugar, whisk to combine and set aside.
To a medium bowl, add the sugar and lime zest. Rub the zest into the sugar using your fingers until all of the sugar is coated.
Add the butter to the sugar mixture. Using a handheld mixer, blend the butter and sugar mixture on medium-high speed until creamy and well blended – about 2 minutes.
Pour the milk and dry ingredients into the bowl with the wet mixture. Mix on medium speed until the flour is fully incorporated and the dough just begins to form. It should seem clumpy and pebble like.
Pour the shortbread dough into the prepared pan. Evenly spread it out across the bottom of the pan, press it down and smooth out the top. Poke holes across the top of the dough with a fork.
Bake for 20 minutes – it will be set with just browning edges. Once out of the oven, allow to cool to room temperature.
No Bake Cheesecake - To a medium bowl, add the softened dairy free cream cheese. Using a handheld mixer, whip at high speed until light and creamy and smooth – about 2 minutes.
Add the powdered sugar and blend until well combined – about 1 minute.
Add the dairy free heavy cream, blending at medium to medium-high speed until soft peaks are achieved – about 2 minutes.
Add the lime curd, folding it in until well incorporated. (If you have prepared your own lime curd, make sure it has cooled to room temperature before adding it to the cream cheese mixture).
Pour the cheesecake mixture over the shortbread base, making sure to spread it out evenly, smoothing out the top.
Optional – Dollop some of the lime curd over the top of the cheesecake batter and using a toothpick, make a swirl pattern.
Place the cheesecake bars in the freezer for 6 to 8 hours to set – I leave mine overnight.
Once set, the bars are ready to slice and serve. Store the bars in the refrigerator or the freezer. (See notes below)

Notes

Link to my recipe for homemade Lime Curd - Lime Curd (Vegan) The cheesecake bars can be sliced and served straight from the freezer or leave them on the countertop for 10 to 15 minutes to soften before serving. If you like a firmer consistency, store them in the freezer; if you like a soft consistency, store them in the refrigerator.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	359
Fat:	21 g
Carbohydrates:	36 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	217 mg
Fiber:	1 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.