Key Lime Cheesecake Bars
12 servings 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. Read more 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. Read less x saved ChefLynn Cool Cook October 15, 2024 60 min.180 min.2/5 60 min. 180 min. 2/5 Ingredients: Curst: 1 ½ cups of graham crackers - crumbled1 stick of unsalted butter - melted (½ cup)¼ cup of granulated sugar Pinch of kosher saltOptionally: 2 OZ of chocolate - finely chopped (or ¼ cup of chocolate chips) 1 ½ cups of graham crackers - crumbled 1 stick of unsalted butter - melted (½ cup) ¼ cup of granulated sugar Pinch of kosher salt Optionally: 2 OZ of chocolate - finely chopped (or ¼ cup of chocolate chips) Filling: 1 LB of cream cheese (two 8 OZ packages)1 cup of granulated sugar2 eggs (large)1 TSP of vanilla extract1/3 cup of lime juice (prefferably key lime)2 TBSP of all-purpose flour Pinch of kosher salt lime zest (from 2 limes)2 OZ of chocolate (or ¼ cup of chocolate chips) 1 LB of cream cheese (two 8 OZ packages) 1 cup of granulated sugar 2 eggs (large) 1 TSP of vanilla extract 1/3 cup of lime juice (prefferably key lime) 2 TBSP of all-purpose flour Pinch of kosher salt lime zest (from 2 limes) 2 OZ of chocolate (or ¼ cup of chocolate chips) Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Baking Sheet with Parchment Paper or Silicone Matt (parchment paper needs to have overhang)1x Kitchen Mixer with Flat Beater Attachment (or hand mixer with large bowl)1x Silicone Spatula1x Small Hand Grater or Zester1x Baking Dish (Baking Pan), Lasagna Pan or Oval au Gratin (small would be fine)1x Cooling Rack1x Pastry Bag (or freezer bag) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Baking Sheet with Parchment Paper or Silicone Matt (parchment paper needs to have overhang) 1x Kitchen Mixer with Flat Beater Attachment (or hand mixer with large bowl) 1x Silicone Spatula 1x Small Hand Grater or Zester 1x Baking Dish (Baking Pan), Lasagna Pan or Oval au Gratin (small would be fine) 1x Cooling Rack 1x Pastry Bag (or freezer bag) 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. 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. 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. 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 Key Lime Cheesecake Bars: 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. 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!! 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: ChefLynnCool Cook # 3 39 Followers Published Recipes: 23Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-08 Published Recipes: 23 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.