Key Lime Pie Cheesecake Bars

(4)

These Key-lime-pie-meets-cheesecake bars are the perfect mashup of creamy and tangy flavors, offering just the right amount of sweetness. Use fresh-squeezed Key lime juice if Key limes are in season. If not, bottled Key lime juice works well. No Key limes? No problem. A 1-to-1 mixture of regular lime juice and lemon juice will give you a similar floral flavor.

a recipe photo of the Key Lime Pie–Inspired Cheesecake Bars
Photo:

Greg Dupree

Chill Time:
4 hrs
Active Time:
20 mins
Total Time:
6 hrs 10 mins
Servings:
15
the ingredients to make the Key Lime Pie–Inspired Cheesecake Bars

Greg Dupree

Ingredients

  • 1 1/2 cups graham cracker crumbs (from 13 sheets)

  • 1/4 cup sugar

  • 4 tablespoons unsalted butter, melted

  • 1/4 teaspoon salt

  • 3 (8-ounce) packages reduced-fat cream cheese, softened

  • 2 (4.4-ounce) containers vanilla bean skyr (thick strained Icelandic yogurt)

  • 1 cup Key lime juice, plus zest and slices for garnish

  • 3/4 cup sweetened condensed milk or sweetened condensed coconut milk

  • 1 1/2 tablespoons cornstarch

  • 3 large eggs, at room temperature

Directions

  1. Preheat oven to 350°F. Line a 9-by-13-inch metal baking pan with parchment paper, leaving a 1-inch overhang on 2 sides.

  2. Process graham crackers in a food processor until finely ground, about 15 seconds. Transfer the crumbs to a medium bowl. Add sugar, butter and salt; stir to coat until the mixture resembles wet sand. Transfer to the prepared baking pan; press evenly into the bottom of the pan. Bake until fragrant and golden brown, 10 to 12 minutes. Let cool while preparing filling.

    a photo of the crust for the cheesecake bars

    Greg Dupree

  3. Reduce oven temperature to 300°F. Rinse and dry the food processor bowl. Process cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl and add skyr; process until combined, about 20 seconds.  Add Key lime juice, condensed milk and cornstarch; pulse until just combined and smooth, about 30 pulses, stopping to scrape the sides of the bowl and stirring as needed. Add eggs, 1 at a time, pulsing between each addition until just combined.

    a photo of the wet ingredients in the food processor

    Greg Dupree

  4. Pour the filling into the graham cracker crust. Bake until just set but still slightly jiggly, about 40 minutes. Let cool for 1 hour. Refrigerate, uncovered, for at least 4 hours or up to 12 hours.

    a photo of the cheesecake mixture being poured into the crust

    Greg Dupree

  5. Remove the cheesecake from the pan using the parchment overhang as handles; place on a cutting board or platter. Cut into 15 (2 1/2-by-2 3/4-inch) bars. Garnish with lime zest and lime slices, if desired.

Nutrition Information

Serving Size: 1 bar

Calories 284, Fat 17g, Saturated Fat 11g, Cholesterol 79mg, Carbohydrates 25g, Total Sugars 16g, Added Sugars 14g, Protein 7g, Fiber 0g, Sodium 295mg, Potassium 47mg

EatingWell.com, March 2024

Related Articles