I have to tell you about these key lime pie cheesecake bars because honestly they are a little messy sometimes but always worth it and last weekend I tried to make them while my kids were running around and it was a tiny disaster at first because the cream cheese wouldn’t soften fast enough and I almost gave up but then I remembered to microwave it for just a few seconds and everything came together beautifully and I couldn’t stop tasting the filling while it was still warm and creamy and I knew right then that these bars were going to be my new favorite dessert.
Another time I made the key lime pie cheesecake bars and Salted Caramel Chocolate Chip Cookies for my best friend’s birthday and I accidentally added a bit too much lime juice and it was tart and tangy in a way I didn’t expect and I panicked for a second and wondered if anyone would like it but as soon as we cut the bars everyone’s eyes lit up and they all said it was the perfect balance of sweet and sour and I felt so proud even though it wasn’t perfect because sometimes imperfection makes things better and it tasted homemade and real and everyone loved it .
I also remember making the key lime pie cheesecake bars on a rainy afternoon and the oven was acting funny and baking unevenly and I got a little frustrated because I hate when dessert looks funny but I reminded myself that it’s okay if it’s not perfect looking because the taste is what matters most and the creamy lime filling with the crunchy crust just melts in your mouth and my husband and kids kept sneaking bites and laughing at the mess on the counter and it made me smile because cooking together and laughing is just as important as a perfect slice.
These bars are amazing to eat by themselves but I’ve tried them with lots of fun ideas like topping with fresh raspberries or blueberries and it tastes fruity and bright or adding a dollop of whipped cream and it makes them extra creamy or a drizzle of chocolate sauce and it feels decadent or some crushed graham crackers on top for crunch or even pairing with a scoop of vanilla ice cream and it’s like summer in a bite or sprinkling some toasted coconut for a tropical twist or enjoying them with a cup of strong coffee and all of them taste so good together because I tried each one and every combo was a little celebration.
ingredients
- graham cracker crumbs
- unsalted butter
- granulated sugar
- cream cheese
- sweetened condensed milk
- lime juice
- lime zest
- vanilla extract
- eggs
- sour cream
ingredients notes
- graham cracker crumbs help make the base crunchy and sweet and you can crush them with a rolling pin or food processor.
- unsalted butter is used to hold the crumbs together and add flavor and you should melt it before mixing.
- granulated sugar adds sweetness and balances the tartness of the lime and it is easy to mix.
- cream cheese gives the cheesecake its creamy texture and you should soften it to make mixing easier.
- Sweetened condensed milk makes the filling rich and smooth and helps it set without baking too long.
- lime juice brings the tart flavor and should be fresh if possible and you can zest the lime for extra flavor.
- lime zest adds a fresh aroma and brightens the taste and it is best grated finely.
- vanilla extract enhances flavor naturally and you need only a small amount to make it taste delicious.
- eggs help the cheesecake set and you should beat them lightly to avoid bubbles.
- sour cream adds creaminess and balances sweetness and can be stirred in gently.
How to make Key Lime Pie Cheesecake Bars ?
step 1: prepare the crust
Preheat your oven to 350 degrees Fahrenheit and line a square baking pan with parchment paper then mix graham cracker crumbs with melted unsalted butter and granulated sugar and press the mixture firmly into the pan to make an even layer and bake for 10 minutes and let it cool .
step 2: make the filling
In a large bowl beat softened cream cheese until smooth and add sweetened condensed milk gradually and then add lime juice and lime zest and vanilla extract and beat until well combined and add eggs one at a time beating gently after each addition .
step 3: combine sour cream
Add sour cream to the mixture and fold gently until smooth and pour the filling over the cooled crust spreading evenly .
step 4: bake the bars
Bake at 325 degrees Fahrenheit for 20 to 25 minutes or until the edges are set but the center is slightly jiggly and remove from the oven and let it cool at room temperature .
step 5: chill the cheesecake bars
Refrigerate the bars for at least 4 hours or overnight to set completely and make sure to cover them to prevent drying .
step 6: cut and serve
Lift the cheesecake from the pan using the parchment paper and cut into squares or rectangles using a sharp knife and serve with extra lime zest or whipped cream if desired .
kitchen equipment needed
- mixing bowls
- hand mixer or stand mixer
- measuring cups and spoons
- grater for lime zest
- spatula
- 9×9 inch baking pan
- parchment paper
- oven
- knife
- cutting board
storage options?
These key lime pie cheesecake bars can be stored in the refrigerator in an airtight container for up to 5 days and they can also be frozen for up to 2 months if wrapped tightly in plastic wrap and foil then thawed in the fridge before serving and it is best to keep them chilled to maintain their creamy texture .
variations
- You can make chocolate swirl key lime pie cheesecake bars by adding melted chocolate to half of the filling and swirling it before baking and it creates a fun pattern.
- Add a graham cracker crumb topping mixed with a little sugar and butter and sprinkle it on top before baking for extra crunch.
- Use a gluten-free graham cracker crust to make it suitable for people who avoid gluten and it tastes just as delicious.
- Mix in some shredded coconut with the crust or sprinkle on top before baking to add a tropical flavor and texture.
- Add fresh raspberries or blueberries on top after chilling for a fruity and colorful twist and it pairs wonderfully with the tart lime flavor .
faq
what is this Key Lime Pie Cheesecake Bars recipe made of?
This recipe is made of a crunchy graham cracker crust creamy cream cheese filling sweet condensed milk tart lime juice fresh lime zest and a touch of sour cream and vanilla extract to balance the flavors .
what does this dessert taste like?
It tastes creamy and smooth and tangy from the lime and sweet from the condensed milk and the crust adds a nice crunch making every bite delightful .
can i use bottled lime juice?
Yes but fresh lime juice gives a brighter and fresher flavor and it is recommended for best results .
can i make these bars ahead of time?
Absolutely you can make them a day before serving and refrigerate them to allow the flavors to meld .
can i freeze the cheesecake bars?
Yes wrap them tightly in plastic wrap and foil and freeze for up to 2 months and thaw in the fridge before serving .
is it possible to make them dairy-free?
You can use dairy free cream cheese and butter substitutes and coconut condensed milk to make a vegan version .
how long should i chill the bars?
At least 4 hours or overnight for the best texture and flavor .
can i decorate these bars?
Yes you can top with whipped cream fruit or extra lime zest for a pretty presentation and extra flavor .
Key Lime Pie Cheesecake Bars
Course: DessertCuisine: AmericanDifficulty: Medium16
servings25
minutes20
minutes360
kcal45
minutesThese key lime pie cheesecake bars are creamy and tangy with a sweet graham cracker crust perfect for a refreshing dessert
Ingredients
graham cracker crumbs
unsalted butter
granulated sugar
cream cheese
sweetened condensed milk
lime juice
lime zest
vanilla extract
eggs
sour cream
Directions
- Preheat your oven to 350 degrees Fahrenheit and line a square baking pan with parchment paper then mix graham cracker crumbs with melted unsalted butter and granulated sugar and press the mixture firmly into the pan to make an even layer and bake for 10 minutes and let it cool
- In a large bowl beat softened cream cheese until smooth and add sweetened condensed milk gradually and then add lime juice and lime zest and vanilla extract and beat until well combined and add eggs one at a time beating gently after each addition
- Add sour cream to the mixture and fold gently until smooth and pour the filling over the cooled crust spreading evenly
- Bake at 325 degrees Fahrenheit for 20 to 25 minutes or until the edges are set but the center is slightly jiggly and remove from the oven and let it cool at room temperature
- Refrigerate the bars for at least 4 hours or overnight to set completely and make sure to cover them to prevent drying
- Lift the cheesecake from the pan using the parchment paper and cut into squares or rectangles using a sharp knife and serve with extra lime zest or whipped cream if desired
