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Bars & Cakes

Key Lime Cheesecake Bars

12 servings
Vegetarian Diet, American Baking

Craving a dessert that's both creamy and refreshingly tart? These Key Lime Cheesecake Bars are the perfect solution! With a buttery graham cracker crust and a smooth, tangy key lime cheesecake filling, they're sure to satisfy any sweet tooth.

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This recipe is surprisingly easy to follow, even for novice bakers. And the result? A truly impressive treat that will have your friends and family begging for more. Whether you're a cheesecake aficionado, a key lime lover, or simply appreciate a delicious dessert, these bars are a must-try.

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ChefLynn ChefLynn Rising Start
October 15, 2024
  • 60 min.
  • 180 min.
  • 2/5
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Ingredients:

Curst:

Filling:

Optionally serve with:

Tools:

Directions:

1. Preparation:

  • Pre heat the oven to 350°F.
  • Line a 9 x 13 baking pan with parchment or aluminum foil leaving an overhang.

2. Crust:

  • Combine all the crust ingredients in a bowl and mix well.
  • Lightly spray the prepared pan with cooking spray and press the crust mixture evenly into the bottom.
  • Bake at 350°F for 10-15 minutes until golden. Remove and allow it to cool completely.
  • Place a small baking dish with some water in it on the bottom rack of the oven.

3. FIlling:

  • Place the cream cheese and granulated sugar in the bowl of a stand mixer fitted with a flat beater attachment. Or use a large bowl and a hand mixer.
  • Beat the cream cheese and sugar for a couple minutes to combine then scrape down the bowl and mix again for a minute. You don’t want to add a lot of air so don’t mix for more than about 3 minutes.
  • Add the eggs one at a time mixing until each is fully incorporated.
  • Add the vanilla and salt and mix until combined. Scrape down the bowl.
  • With the mixer on low add in the key lime juice and mix until combined.
  • Add in the flour and mix well. Scrape down the bowl.
  • Remove the bowl from the stand mixer and fold in the lime zest.
  • Pour the filling into the baked crust and smooth it out; tap it on the counter a couple of times to remove any large air bubbles.
  • Place it in the oven on the middle rack and bake for 20-25 minutes until set but still a little jiggly.
  • Open the oven door slightly and allow the cheesecake to cool in there for about 20-30 minutes.
  • Remove from the oven and cool on a rack to room temperature.
  • Once cooled to room temperature, place it in the fridge uncovered to cool completely – at least 2 hours up to overnight.

4. Finalize & Serve:

  • Once cooled completely, use the overhang of parchment or foil to remove the slab from the pan. Cut into 12 equal pieces (or 24 if you prefer smaller bites).
  • Melt the remaining 2 oz of chocolate from the bar, and place it in a piping bag or a freezer bag, and cut a small hole in the corner.
  • Drizzle the cut bars with the chocolate and serve – serve with whipped cream if you like.

Notes:

  • The addition of the chocolate to the crust and as a drizzle reminds me of the chocolate-dipped key lime pie I had in Key West many years ago. It is completely optional if you prefer not to use it.
  • You could use white chocolate or milk chocolate if you prefer – I used dark 60% chocolate when I made this.
  • If you want to buy key limes and juice them yourself, you can – they are tiny, and you willed a lot. I use bottled key lime juice that is of good quality and readily available everywhere.
  • It is important to cool these bars slowly – as with a regular cheesecake, if you chill it too quickly, it may crack. It will still be delicious even if it cracks!!
About the Author:
ChefLynnRising Start
# 10
  • Published Recipes: 3
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-08
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