Ancient Crunch
American
Dessert
If you’re looking for a refreshing dessert that balances tart citrus with a warm, spiced crunch, these Churro Lime Cheesecake Bars are a must-try. We’ve swapped the traditional graham cracker base for a wholesome, grain-free crust using MASA Churro, dates, and a custom nut-and-seed blend. The filling is bright and creamy, powered by fresh lime zest and raw lemon kefir for a subtle probiotic tang. It’s a clean-ingredient treat that feels sophisticated but remains incredibly easy to prep for your next gathering.
3/4 large bag MASA Chips Churro
3 tbsp coconut sugar
4-5 medjool dates, pitted
1 cup nut/seed/coconut mixture (almonds, pecans, or shredded coconut work great)
3 tbsp coconut oil, melted
16 oz (2 containers) organic cream cheese, softened
Juice and zest of 5-6 limes (up to 8 if you love a sour kick!)
2 tbsp raw honey
1 tbsp arrowroot starch
1/4 cup raw lemon kefir
2 pasture-raised eggs
Garnish: Fresh mint and extra lime zest
Preheat your oven to 350°F. Add the MASA Churro, coconut sugar, and your nut/seed mixture to a food processor. Blend until you have a fine, uniform crumb.
Add the melted coconut oil and pitted dates to the processor. Blend again until the mixture sticks together when pressed.
Line a baking dish with parchment paper and grease with a little coconut oil. Press the crust firmly into the bottom. Bake for 15–20 minutes. Remove from the oven and let the crust cool completely.
In a clean bowl, whip the softened cream cheese with the honey, lime juice, zest, arrowroot starch, and lemon kefir until smooth. Add the eggs last, mixing just until combined.
Pour the lime mixture over the cooled crust. Return to the oven and bake for an additional 35–40 minutes, or until the center is almost fully set with just a slight jiggle.
Allow the bars to cool to room temperature, then transfer to the fridge to set overnight.
Once fully chilled, slice into bars and finish with fresh lime zest and a few sprigs of mint.
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