Description
These Key Lime Pie Cheesecake Bars combine the tangy, fresh flavor of key lime with the creamy richness of classic cheesecake, all on a buttery graham cracker crust. Perfectly balanced with a light whipped cream topping and zesty lime garnish, they are delightful chilled treats ideal for dessert parties or a refreshing summer snack.
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 for easy removal to ensure your bars come out cleanly.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir thoroughly until all ingredients are evenly incorporated.
- Form and Bake Crust: Press the graham cracker mixture firmly into the bottom of the prepared pan creating an even layer. Bake for 8-10 minutes until the crust turns golden brown. Remove from oven and allow to cool while making the filling.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, approximately 3 minutes, ensuring no lumps remain.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth texture.
- Combine Remaining Filling Ingredients: Stir in sour cream, heavy cream, fresh lime juice, lime zest, and vanilla extract. Mix until the batter is fully combined and silky smooth.
- Pour Filling Over Crust: Evenly spread the cheesecake filling over the cooled crust layer in the baking pan.
- Bake Cheesecake Bars: Bake at 325°F (163°C) for 25-30 minutes until the center is mostly set but slightly jiggly, and the edges are firm to the touch.
- Cool in Oven: Turn off the oven and leave the door slightly ajar. Let the bars cool inside the oven for 1 hour to prevent cracking and promote even setting.
- Chill Bars: Transfer the cheesecake bars to the refrigerator and chill for at least 4 hours, or ideally overnight, to achieve the best texture and flavor.
- Prepare Whipped Cream Topping: In a large bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form, indicating the cream holds its shape.
- Serve: Once chilled, top each cheesecake bar with a dollop of whipped cream, a lime slice, and optional extra lime zest for a bright and decorative finish. Slice into bars and serve chilled for ultimate freshness and flavor.
Notes
- Ensure the cream cheese is softened to room temperature before beating for a smoother filling.
- Use fresh lime juice and lime zest for the best bright, citrus flavor that mimics traditional key lime pie.
- Allow the cheesecake bars to fully chill for at least 4 hours; overnight chilling results in the best texture.
- Leaving the oven door slightly open while cooling helps prevent cracking on the cheesecake surface.
- Garnish with fresh lime slices and zest to add visual appeal and enhance citrus aroma.
- You can substitute key lime juice if available for a more authentic key lime flavor.
