Lime No Bake Cheesecake Bars (Vegan)

These lime no bake cheesecake bars are tart, creamy, super easy and the perfect summertime dessert.

Prep Time 20

Cook Time 20

chill time 6

Total Time 6 40

Servings 9 bars

300 grams plant based cream cheese - room temperature (This is 1½ tubs of Violife Dairy Free Cream Cheese)
¾ cup (90 grams) powdered sugar
½ cup dairy free heavy whipping cream - cold
½ cup lime curd + extra for the tops of the bars

If you’re making homemade lime curd, prepare it first so it has plenty of time to cool to room temperature before you need it. The lime curd can be prepared a day or two in advance and stored in the refrigerator.
Please see my recipe for lime curd - Lime Curd (Vegan)

Preheat the oven to 325F and line an 8x8 square pan with parchment paper.
To a small bowl, add the flour and powdered sugar, whisk to combine and set aside.
To a medium bowl, add the sugar and lime zest. Rub the zest into the sugar using your fingers until all of the sugar is coated.
Add the butter to the sugar mixture. Using a handheld mixer, blend the butter and sugar mixture on medium-high speed until creamy and well blended - about 2 minutes.
Pour the milk and dry ingredients into the bowl with the wet mixture. Mix on medium speed until the flour is fully incorporated and the dough just begins to form. It should seem clumpy and pebble like.
Pour the shortbread dough into the prepared pan. Evenly spread it out across the bottom of the pan, press it down and smooth out the top. Poke holes across the top of the dough with a fork.
Bake for 20 minutes - it will be set with just browning edges. Once out of the oven, allow to cool to room temperature.

To a medium bowl, add the softened dairy free cream cheese. Using a handheld mixer, whip at high speed until light and creamy and smooth - about 2 minutes.
Add the powdered sugar and blend until well combined - about 1 minute.
Add the dairy free heavy cream, blending at medium to medium-high speed until soft peaks are achieved - about 2 minutes.
Add the lime curd, folding it in until well incorporated. (If you have prepared your own lime curd, make sure it has cooled to room temperature before adding it to the cream cheese mixture).
Pour the cheesecake mixture over the shortbread base, making sure to spread it out evenly, smoothing out the top.
Optional - Dollop some of the lime curd over the top of the cheesecake batter and using a toothpick, make a swirl pattern.
Place the cheesecake bars in the freezer for 6 to 8 hours to set - I leave mine overnight.
Once set, the bars are ready to slice and serve. Store the bars in the refrigerator or the freezer.