Vegan Lime Cheesecake Bars
Translated from Spanish, the language of the reel.
Christina | Vegan Recipes cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
These delicious vegan cheesecake bars combine a no-bake ginger biscuit base with a creamy vanilla and lime filling, topped with a layer of tangy lime curd. They are perfect for preparing in a loaf pan and freezing.
- Time
- 4 hours 40 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, soy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Base de Galleta
Relleno de Cheesecake
Topping de Curd de Lima
Steps
Line a loaf pan with parchment paper, allowing it to overhang the sides for easy removal.
In a bowl, mix the crushed ginger biscuits with the melted vegan butter until it resembles wet sand.
Press the biscuit mixture firmly into the bottom of the prepared pan and refrigerate while you prepare the filling.
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.
Pour the cheesecake filling over the biscuit base and smooth the surface with a spatula.
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.
Let the curd cool for a few minutes and then pour it over the cheesecake layer.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until firm.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 447
- Protein
- 4 g
- Carbs
- 47 g
- Fat
- 27 g
- Fiber
- 1 g
Where the calories come from
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