No-Bake Key Lime Cheesecake Bars
Enjoy these refreshing No-Bake Key Lime Cheesecake Bars, perfect for a healthy summer treat. Featuring a delicious granola crust, a creamy key lime filling, and a light whipped topping, these bars are easy to make and utterly delightful.
Equipment
- 8x8-inch baking dish
- Parchment Paper
- Food Processor
- Stand Mixer
- Small Bowl
- Spatula
Ingredients
For the Crust
- 2 cups Sola Vanilla Almond Granola
- 4 tablespoons melted butter
For the Filling
- 2 tablespoons cold water
- 1 tablespoon unflavored gelatin
- 2 tablespoons hot water
- 16 ounces cream cheese softened
- 4 ounces heavy cream
- 1/3 cup sugar-free sweetener
- 3 tablespoons key lime juice
- 1 teaspoon lime zest
For the Topping
- 3/4 cup heavy cream
- 2 tablespoons powdered sugar-free alternative
- Extra lime zest for garnish
Instructions
- 1. Prepare Your Pan: Start by lining an 8x8-inch baking dish with parchment paper. Make sure to leave some overhang on the sides – it makes lifting the cheesecake out much easier later!
- 2. Make the Crust: In a food processor, combine the Sola granola and the melted butter. Pulse until the mixture forms moist crumbs. Press these crumbs firmly and evenly into the bottom of your prepared dish to create the base of your cheesecake bars.
- 3. Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the cold water. Let it sit undisturbed for about 5 minutes until it thickens. Then, stir in the hot water until the gelatin completely dissolves. If you see any small undissolved chunks, simply remove them.
- 4. Create the Filling: Add the softened cream cheese to your food processor or a stand mixer fitted with a paddle attachment. Blend until it's perfectly smooth. Now, add the dissolved gelatin, the 4 ounces of heavy cream, sugar-free sweetener, key lime juice, and lime zest. Mix well until the entire filling is smooth and creamy, scraping down the sides of the bowl as needed.
- 5. Chill the Cheesecake: Carefully pour the luscious key lime filling over your granola crust in the dish. Gently spread it out evenly with a spatula. Place the dish in the refrigerator and let it chill for at least 3 to 4 hours, or until the cheesecake is completely firm and set.
- 6. Whip the Topping: Once the cheesecake is thoroughly chilled, remove it from the fridge. In a clean bowl, whip the remaining 3/4 cup of heavy cream with the powdered sugar-free alternative until it forms light and fluffy peaks.
- 7. Decorate & Serve: Spread the freshly whipped topping evenly over the set key lime cheesecake. For a burst of color and extra zing, sprinkle with additional fresh lime zest. Use the parchment paper overhang to gently lift the entire cheesecake out of the dish. Place it on a cutting board and slice it into 16 delightful bars. Enjoy your refreshing, healthy summer treat!
Notes
Enjoy these refreshing, healthy summer cheesecake bars.
Nutrition Information (per bar):
- Calories: 230
- Total Carbs: 7g
- Fats: 18g
- Protein: 3g
