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Key Lime Pie Cheesecake Bars, Dairy-Free, Gluten-Free

Servings 16 medium bars
Author Sonja

Ingredients

The Crust Ingredients:

  • 3/4 cup oats use gluten-free if needed
  • 1/3 cup pecans
  • 3 T maple syrup

The Filling Ingredients:

  • 2 1/2 cups raw cashews optional soaked for about 2 hours-but not necessary with a high powered blender
  • 1/2 cup raw packed spinach
  • 1/2 cup key limes peeled (about 8 key limes)
  • 1 t vanilla extract
  • 1/3 cup honey maple syrup for vegan
  • 1/4 cup coconut oil melted
  • the zest of 2 key limes divided

Instructions

  1. Process the crust ingredients in a food processor. The longer they process, the finer the crust, so it’s up to you. Add more maple syrup if the crust doesn’t stick together.
  2. Press your crust into an 8 x 8 pan. You can use a bottom of a glass to smash the crust onto the bottom.
  3. Put all filling ingredients except the zest in a high powered blender in the order listed, and blend until smooth and creamy. If the filling is too thick, add a little water tablespoon by tablespoon to thin if desired. I've added close to a 1/2 cup of water before.
  4. Add 1/2 of the key lime zest, and briefly blend.
  5. Pour filling mixture on top of the crust.
  6. Smooth out the filling with a spatula.
  7. Garnish with the remaining key lime zest.
  8. Freeze to solidify, take out of the freezer about 15 minutes before serving, and enjoy!
  9. Keep refrigerated 3-4 days or in the freezer for up to a month.