These delicious dairy-free key lime cheesecake bars are so easy to make and don't require any baking! They're practically fool-proof! Wow your guests with this simple, healthy dessert at your next party! And not only are they dairy-free, they are also gluten free and paleo!
Before you begin to make the crust, line an 8x8" brownie pan with parchment paper. Cut 2 long sheets to line the pan with overhanging sides.
To make the crust, place all of the crust ingredients in a food processor and pulse for about a minute or until the mixture is well combined and broken down a bit. Don’t over blend. The crust should still have a little texture to it. The mixture should stick together when pressed, but won’t form one big sticky ball in the food processor (like you may want in other recipes). If the mixture seems a little dry, add a few more dates. If it’s too sticky, add some more walnuts.
Pour the crust mixture in the brownie pan and gently distribute it into an even layer. After you have a nice even layer, press the crust down firmly with your hands or a measuring cup to make a compact layer.
FILLING
To make the filling, combine all ingredients in a large bowl and whisk together. Make sure all of the components of the filling are at room temperature before combining. If any of the ingredients are cold it will cause the coconut oil to clump up. If you get any clumps you can gently heat the entire mixture over super low heat over a double boiler until the clumps dissolve.
Pour the filling over the crust and place in the freezer for about 4 hours or until the filling is completely set.
GARNISH
While it's still frozen, remove from the pan by gently pulling on the overhanging parchment and place on a cutting board. Place 16 lime slices on the top where you will be cutting the bars so that each bar has one slice on it (see picture above)
Wait about 5 minutes and then slice into 16 bars using a sharp knife. Wipe knife between cuts to make bars come out with clean edges.
Allow to sit at room temperature for about 20-30 minutes before serving to allow them to soften a bit. Store under refrigeration in a sealed container for up to 5 days. They can also be stored in the freezer in a sealed container for even longer! If you store them in the freezer they will need to sit out for about an hour to get to the right consistency before serving. Unless you want them to be more like ice cream bars and then you would probably like it right out of the freezer! 🙂
Notes
*For the cashew butter I recommend making your own from raw cashews. It's super easy, just place about 300g (0.66lb) raw cashews in a food processor and process for about 10 minutes or until silky smooth! That's it! Just one ingredient and so easy to make. If you'd like to buy it instead, make sure to get a brand with only raw cashews on the ingredients list. No salt or oils or anything else. Something like this one! The most important thing here is to make sure you don't use roasted cashews or roasted cashew butter! That will completely change the flavor of the cheesecake and not in a good way!