Description
These Key Lime Pie Cheesecake Bars combine the tart, refreshing flavor of key lime pie with the creamy richness of cheesecake in a convenient bar form. Featuring a buttery graham cracker crust, a smooth lime-infused cheesecake filling, and a light whipped cream topping, these bars are perfect for a summer dessert or any occasion that calls for a zesty, indulgent treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2/3 cup fresh lime juice (about 4-5 limes)
- 1 tbsp lime zest
- 1 tsp vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Lime slices (for garnish)
- Extra lime zest (optional, for garnish)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease or line an 8×8-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly combined and resembles wet sand.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of the prepared baking pan to create an even layer. Bake in the preheated oven for 8-10 minutes until the crust turns golden brown. Remove and set aside to cool completely.
- Beat Cream Cheese and Sugar: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and sugar until smooth and creamy, which should take about 3 minutes.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to ensure a smooth consistency.
- Incorporate Remaining Filling Ingredients: Stir in the sour cream, heavy cream, fresh lime juice, lime zest, and vanilla extract. Mix thoroughly until the batter is uniform and smooth.
- Pour Filling over Crust: Pour the cheesecake filling evenly over the cooled crust, spreading it out gently to cover the entire surface.
- Bake Cheesecake Bars: Bake at 325°F (163°C) for 25-30 minutes. The center should be set but still slightly jiggly, and the edges should be firm.
- Cool in Oven: Turn off the oven and prop the oven door open slightly. Let the cheesecake bars cool inside the oven for 1 hour to prevent cracking.
- Chill Bars: After cooling in the oven, transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight, to allow the bars to set fully.
- Whip Cream Topping: In a clean large mixing bowl, beat the heavy whipping cream with the powdered sugar until stiff peaks form, about 3-5 minutes.
- Serve: Once chilled, cut the cheesecake into bars. Top each bar with a dollop of whipped cream, garnish with a lime slice and a sprinkle of extra lime zest if desired. Serve chilled for the best flavor and texture.
Notes
- For best flavor, use fresh lime juice and zest rather than bottled lime juice.
- Allow the crust to cool completely before adding the filling to prevent a soggy bottom.
- Chilling overnight enhances the texture and flavor of the cheesecake bars.
- Use full-fat cream cheese and heavy cream to ensure a rich and creamy texture.
- To make slicing easier, use a warm knife dipped in hot water and wiped dry between cuts.
- Store leftover cheesecake bars covered in the refrigerator for up to 4 days.
