This vegan lime cheesecake is the whole lot you may need from a citrus dessert. It has the creamiest vanilla lime cheesecake filling, completely complimented by a crunchy biscuit base. However what actually takes it excessive is the juicy tangy curd topping.
They style like a scrumptious hybrid between no-bake cheesecake and key lime pie – one of many nicest desserts I’ve had these days!
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📖 Recipe Overview
- No-Bake – As a result of these cheesecake bars do not require any baking meaning no turning on the oven, no messing round with a water bathtub, or risking a doubtlessly cracked cheesecake prime. It additionally helps avoid wasting vitality (hi there electrical energy costs) and retains your kitchen cooler in the summertime warmth.
- Small-Batch -This simple lime cheesecake comes collectively in a loaf pan, and makes 8 parts so that you need not make a full-sized cheesecake to get pleasure from your favourite deal with!
- Extremely Straightforward – The filling comes collectively in a blender, so that you need not fear about bringing elements to room temperature, and so forth earlier than getting began.
- Vegan & GF Possibility – As at all times, this lime cheesecake is with out eggs or dairy, and there is additionally an choice to make it gluten-free if wanted.
🧾 Components Wanted
Here is the whole lot it’s essential seize to make this lime no bake cheesecake. I exploit do-it-yourself vegan lime curd – and you can also make this forward a few days to save lots of time!
Ingredient Notes
- Cashews– Soak them for 4 hours to make them simple to whip up right into a creamy dream! For those who’re in a rush you too can “quick-soak” the nuts in boiling water. This cuts your prep down to simply half-hour.
- Lime Curd – In addition to getting used to prime your beautiful cheesecake bars the do-it-yourself curd additionally flavors and sweetens the creamy filling. As a result of my line curd is on the tangy facet, you too can add a few tablespoons of agave or maple syrup to fit your style buds.
- Ginger Cookies – I simply love how spicy ginger compliments the zestiness of limes. However you need to use any vegan cookies that you just fancy for the crust, or perhaps a vegan model of graham cracker crumbs.
- Vegan Cream Cheese – You should utilize do-it-yourself cream cheese or storebought. if utilizing a model I normally suggest VioLife because it has a impartial taste and has nice setting skills not like some super-soft spreadable cream cheeses on the market.
- Contemporary Lime – Though the do-it-yourself curd is already bursting with contemporary limes, I like so as to add a contact extra contemporary lime juice and grated lime zest to layer up the citrus and let the lime taste shine via.
- Greek-Fashion Non-Dairy Yogurt – As with most of my cheesecake recipes, yogurt helps add a scrumptious tang and creamy consistency. If you cannot get your fingers on Greek-style vegan yogurt or Skyr, you’ll be able to attempt common coconut yogurt – the thicker manufacturers will work higher.
🥣 How To Make No Bake Lime Cheesecake
These simple lime cheesecake bars come collectively in just some simple steps. Be sure to hop to the recipe card on the finish of the web page for all of the measurements and printable recipe card.
Step 1: Prep a batch of do-it-yourself lime curd as much as 2 days forward and refrigerate till prepared to make use of. Additionally, remember to pre-soak your cashews and line the bottom and sides of a 9″ loaf pan with parchment paper earlier than entering into the recipe.
Step 2: Add the cookies and salt to a meals processor and blitz for a minute or so till finely floor. Subsequent, add the vegan butter and mix once more till the combination sticks collectively between your fingers.
Step 3: Press the cookie crust into the bottom of the loaf pan and clean it down together with your fingers or utilizing a spoon – be sure it’s compact. Refrigerate it whilst you make the cheesecake filling.
Step 4: Add 120g of the lime curd to a high-speed blender together with all the filling elements. Blitz till clean and creamy with none lumps.
Step 5: Pour the cream-cheese combination into the pan and chill for no less than 5 hours (or in a single day) till set.
Step 6: Add the remaining lime curd to a saucepan and really gently warmth it while stirring in order that it turns into a spreadable consistency. Add the lime on prime of the set cheesecake, smoothing it out with the again of a spoon.
Step 7: Refrigerate for an additional half-hour to an hour earlier than slicing into bars with a pointy knife.
Optionally, you’ll be able to garnish the lime bars with some extra freshly grated zest and contemporary lime slices.
🍋 Variations
I am obsessive about this recipe as is, however listed below are some concepts if you would like to place your individual twist on these lime bars:
- Key Lime Cheesecake Bars – Merely swap out Persian limes and go for freshly squeezed key lime juice. You have to considerably extra key limes to yield the identical quantity of lime curd – so remember to issue this in if you’re out buying!
- Gluten-Free – To make them GF, go for gluten-free cookies or use a complete meals crust like in my lemon cheesecake bars.
- Lemon And Lime Cheesecake – Be at liberty to combine and match between a lemon curd topping and lime filling or vice versa.
💬 FAQs
Place the cheesecake slices in an hermetic container or cowl them tightly in plastic wrap and refrigerate. They are going to preserve within the fridge for as much as 5 days.
Sure, you’ll be able to! And these lime cheesecake bars aren’t any exception. They freeze fantastically for as much as a few months. Be sure to separate the slices between sheets of parchment in order that they don’t stick collectively as soon as frozen.
To defrost, merely place the bars on a plate within the fridge in a single day.
I don’t suggest that, as the load of the topping may cause the filling to collapse and crack.
For finest outcomes, solely add the lime curd topping as soon as the submitting has set and is agency to the contact. That manner, you’ll be able to look forward to finding stunning clear layers when you slice into your cheesecake.
In fact, you can also make it in a 7.5 or 8-inch springform pan. Merely occasions the recipe by 1+⅓ to ensure you get respectable dimension layers! A full-sized model of this cheesecake will feed round 12 individuals.
For a 9-inch pan, I might double the recipe and this is able to serve round 15 individuals.
🍰 Extra No Bake Cheesecakes
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Description
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Put together: Make the lime curd as much as 2 days forward and refrigerate till prepared to make use of. Pre-soak the cashews as per the recipe notes. Line the bottom and sides of a 9″ loaf pan with parchment paper.
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Make the crust: Add the cookies and salt to a meals processor and blitz for a minute or so till finely floor. Add the butter and mix once more till the combination sticks collectively between your fingers.
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Press the crust into the bottom of the pan and clean it down together with your fingers or utilizing a spoon – be sure it’s compact. Refrigerate whilst you make the filling.
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Make the filling: Add 120g (about ⅓ cup) of the lime curd to a high-speed blender together with all the filling elements. Blitz till clean and creamy with none lumps. Pour the filling into the pan and refrigerate for no less than 5 hours (or in a single day) till set.
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Add the topping: Add the remaining lime curd to a saucepan and really gently warmth it while stirring in order that it turns into a spreadable consistency. Add the lime on prime of the set cheesecake, smoothing it out with the again of a spoon.Refrigerate for an additional half-hour to an hour earlier than serving.
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Serving and storage: As soon as set, use a sizzling moist sharp knife to chop it into servings. They are going to preserve for as much as 5 days in a coated container within the fridge. They need to preserve properly in a freezer-safe container for as much as a month. To serve, merely defrost within the fridge in a single day.
- Gluten-Free: To make them GF, go for gluten-free cookies or use a wholefood crust like in my lemon cheesecake bars.
- Soaked cashews: soak the cashews in water for 4 hours, rinse, and drain. You may as well quick-soak your cashews by soaking them in boiled water for half-hour.
Serving: 1slice | Energy: 429kcal | Carbohydrates: 44g | Protein: 6g | Fats: 29g | Saturated Fats: 9g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 7g | Trans Fats: 1g | Sodium: 329mg | Potassium: 130mg | Fiber: 3g | Sugar: 29g | Vitamin A: 315IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 2mg
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