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Key Lime Cheesecake Bars

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Ingredients

Warning0 allergens identified

Key Lime Cheesecake Bars

For the Crust

1 ½ cups graham cracker crumbs

3 tablespoons granulated sugar

⅛ tsp salt

6 tablespoons unsalted buttermelted

For the Filling

16 ounces cream cheesesoftened to room temperature

1 cup granulated sugar

4 tablespoons sour cream room temperature; sub with plain Greek yogurt

2 eggsroom temperature

1 ½ tablespoons key lime zest

⅓ cup fresh key lime juice

2 teaspoons pure vanilla extract

whipped cream

Instructions

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Prepare the crust:

Preheat the oven to 350 degrees. Line an 8×8" square baking pan with parchment paper or aluminum foil.

Place the graham cracker crumbs, 3 tablespoons sugar, and pinch of salt in a small bowl and stir to combine. Add the melted butter and stir until the crumbs are coated well with the butter. Press the crust evenly over the bottom of the prepared baking dish and bake for 10 minutes or until lightly golden brown. Cool on a wire rack while you make the filling. Reduce the oven temperature to 325 degrees.

Prepare the filling:

In a medium bowl, beat the cream cheese and sugar together at medium speed until smooth, about 1 minute. Add the sour cream, eggs, key lime juice, zest, and vanilla, and beat until smooth and well incorporated.

Pour the filling over the prepared crust and bake for 30-40 minutes or until the filling is set but still a bit jiggly in the center (the filling will set more as it cools). Begin checking for doneness after 30 minutes as all oven times vary.

Cool completely on a wire rack, then chill in the refrigerator for a minimum of 3 hours.

Once cooled, grab the ends of the foil and lift the cheesecake from the pan. Cut into bars with a very sharp knife, cleaning the knife with warm water in between slices to get a clean slice. Pipe or dollop whipped cream on top of the bars, then serve and enjoy!

Nutrition

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Tips & Tricks (5)

Room Temperature Cream Cheese is Essential 🧈
Allow cream cheese to sit at room temperature for at least 30 minutes before mixing to ensure a smooth, lump-free filling that bakes evenly without cracks.
Press Crust Firmly with a Measuring Cup 📏
Use the bottom of a measuring cup to press your graham cracker crust evenly and compactly into the pan, ensuring an even bake and preventing a soggy bottom.
Zest Before Juicing Your Limes 🍋
Always zest your key limes before cutting and juicing them—once cut, the fruit becomes difficult to zest and you'll lose that precious aromatic zest oil.
Don't Overmix the Filling 🥄
Mix the cheesecake filling on low speed and fold in ingredients gently to avoid incorporating excess air, which causes cracks and a less creamy texture.
Cool Gradually Before Refrigerating ❄️
Let the baked bars cool completely at room temperature for 1-2 hours before refrigerating to prevent thermal shock that causes cracking and separation.