September 3, 2020

Strawberry + Lime Cheesecake Bars (Paleo/Keto, Vegan)

Ever since I purchased my Vitamix blender I’ve been obsessed with making these dairy-free cheesecakes using cashews and coconut cream!

They turn out SO smooth and dreamy 😍. Plus the flavor possibilities are endless. I’ve already done a Blueberry + Vanilla version and even a Carrot Cake version!

But this time I was feeling the strawberry and lime vibes. Reminds me of a summertime cocktail like a margarita or daiquiri 🍹. Hell, add a little splash of tequila to this recipe if you feel so inclined! I have NOT tried this so I can’t vouch for it, but I have a feeling it wouldn’t be too bad 😉.

Print Recipe

Strawberry + Lime Cheesecake Bars (Paleo/Keto, Vegan)

Prep Time25

Cook Time10

Chill Time4

Course: Dessert

Equipment

High-Powered Blender

Ingredients

for the crust

1 cup almond flour or meal
1 cup unsweetened shredded coconut
¼ cup coconut oil*
½ cup maple syrup or maple sweetener**
pinch salt

for the cheesecake

2 cups raw cashews *soaked ahead of time!
⅓ cup lime juice
1 Tbsp lime zest
½ cup coconut oil
1 cup coconut cream from the can***
¼ cup maple syrup or maple sweetener**
¾ cup freeze-dried strawberries

Instructions

First you need to soak your cashews — either in hot water for 2 hours, or room temperature water for 8 hours. This allows the cashews to blend and get really creamy.
Prepare a 8×8 or 9×9 pan with a parchment sling.
Preheat oven to 350F.
To make the crust, combine all crust ingredients together in a bowl and mix well. Press into an even layer in the bottom of the pan.
Bake for 10 minutes and remove from the oven to cool.
In a high powered blender, combine all cheesecake ingredients and blend until really smooth.
Taste! Feel free to adjust for sweetness and/or flavor by adding additional maple sweetener, lime juice, or strawberries. Blend and repeat until it tastes so good you want to eat the whole thing!
Pour the cheesecake batter on top of the crust and spread into an even layer. It may help to tap the pan on the counter to evenly distribute. Cover and refrigerate for at least 4 hours.
Cut into bars or squares and enjoy!!. Serve alongside fresh strawberries and limes if you're feeling fancy.
Pro-Tip: Run your knife under hot water and dry with a towel before slicing to make a cleaner cut.
Store any leftovers in an airtight container in the fridge.