Key Lime Pie Cheesecake Bars
What’s up fam!?
I’m coming at you live from sunny Los Angeles where it is currently not sunny at all.
It’s actually pouring rain.
It’s also chilly… And grey. But because it’s Sunday and I’ve got nothing to do except hang out, I am thoroughly enjoying it. So I thought I’d cozy up and get this Key Lime Cheesecake recipe sorted for you guys.
I am very much a summer person. So come about mid-January, I am already day dreaming of beach days and tropical vacays. Which is honestly what sparked these KEY LIME CHEESECAKE BARS. (aka heaven)
THEY WILL TRANSPORT YOU TO SUNSHINE & BLISS, I SWEAR.
These cheesecake bars are perfect to keep frozen in your freezer for a little dessert action whenever you’re craving something sweet. Make them this week, thank me later ;)
Gotta run! Have a fab week, xoxo -cort
INGREDIENTS:
CRUST
1 cup dates, pitted
1 cup raw walnuts
FILLING
1 1/2 cups raw cashews (soaked for at least 4 hours)
1/2 cup maple syrup (agave or honey work too)
1/3 cup coconut oil, melted
2/3 cup coconut cream
4 teaspoons lime zest
1 large lime, juice of
**optional: 2-3 kiwis sliced, for topping
**optional: sliced lime, for topping
DIRECTIONS:
Add dates to your food processor and blend until the dates are thoroughly chopped and begin to form a ball. Set aside.
Add the walnuts to your food processor and chop until the walnuts are very fine. Add the dates back into the processor and process until the dates and walnuts are well combined and have a sticky texture.
Line an 8-inch baking dish with parchment paper. Add the date mixture to the baking dish and press it down with your hands or a spatula to spread it evenly in the dish, this will form the base of the cheesecake. Set aside.
Add all filling ingredients to your blender. Puree until smooth and creamy.
Pour the filling mixture into the baking dish and evenly smooth it over the crust with a spatula.
*Optional: add sliced kiwi or lime to the top of the cheesecake for a fun addition!
Place in the freezer and freeze for at least 4 hours.
Once frozen, use the parchment paper to remove the cheesecake from the baking dish. Cut into squares of rectangles. Can be served immediately or stored in your freezer for later. Enjoy!