Churro Lime Cheesecake Bars

Name: Churro Lime Cheesecake Bars
Cuisine: American
Ingredients: 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

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Ancient Crunch

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.

Churro Lime Cheesecake Bars with a wholesome, grain-free crust using MASA Churro, dates, and a custom nut-and-seed blend.

Ingredients

For the churro crust

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

For the lime filling

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

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Directions

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.

Recipe Note

The raw lemon kefir adds a beautiful brightness to the filling, but if you don't have it on hand, you can substitute it with a high-quality Greek yogurt for a similar creamy tang.

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