Vegan Lime Cheesecake Bars

Ingredients

• 200 g vegan ginger biscuits (crushed for the base)
• 60 g vegan butter (melted)
• 450 g vegan cream cheese (at room temperature)
• 120 g soy or coconut Greek yogurt (thick and unsweetened)
• 120 ml maple syrup (or agave nectar)
• 80 ml lime juice (fresh)
• 1 tbsp lime zest (fine)
• 1 tsp vanilla extract
• 2 tbsp cornstarch (to thicken the filling)
• 120 ml coconut milk (canned, for the lime curd)
• 100 g cane sugar (for the curd)
• 1 pinch turmeric (optional, to give the curd a yellow color)

Steps

1. 1

   Line a loaf pan with parchment paper, allowing it to overhang the sides for easy removal.

2. 2

   In a bowl, mix the crushed ginger biscuits with the melted vegan butter until it resembles wet sand.

3. 3

   Press the biscuit mixture firmly into the bottom of the prepared pan and refrigerate while you prepare the filling.

4. 4

   In a food processor or blender, combine the vegan cream cheese, yogurt, maple syrup, lime juice, zest, vanilla, and cornstarch until the mixture is smooth and lump-free.

5. 5

   Pour the cheesecake filling over the biscuit base and smooth the surface with a spatula.

6. 6

   For the lime curd: in a small saucepan, mix additional lime juice, coconut milk, sugar, and a bit more cornstarch. Cook over medium heat, whisking constantly, until thickened. Add a pinch of turmeric if you want a more vibrant color.

7. 7

   Let the curd cool for a few minutes and then pour it over the cheesecake layer.

8. 8

   Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until firm.

9. 9

   Remove from the pan by pulling the parchment paper, cut into bars, and serve cold.

Notes

You can freeze the bars individually for a quick dessert. They keep well in the refrigerator for up to 5 days.

Nutrition per serving

• dessert
• vegan
• no-bake
• cheesecake
• lime
• sweet
• snack