If you adore the bright, tangy punch of lime combined with the rich creaminess of cheesecake, then you are in for an absolute treat with this Key Lime Pie Cheesecake Bars Recipe. This dessert captures the essence of tropical sunshine in every bite, balancing zesty key lime flavor and velvety texture, all nestled on a buttery graham cracker crust. Whether you’re craving a refreshing summer dessert or something to impress your friends at the next gathering, these cheesecake bars deliver a slice of pure joy that’s as delightful to make as it is to eat.
Ingredients You’ll Need
The magic behind these Key Lime Pie Cheesecake Bars Recipe starts with a handful of simple, quality ingredients. Each one plays a crucial role: the graham cracker crumbs build a crunchy, flavorful base, cream cheese brings the lush, creamy body, and the key lime juice and zest provide that unmistakable citrus zing that makes this dessert unforgettable.
- 1 ½ cups graham cracker crumbs: For a buttery, crunchy foundation that contrasts perfectly with the creamy filling.
- ¼ cup granulated sugar: Sweetens the crust just right without overpowering the lime’s brightness.
- 6 tablespoons unsalted butter (melted): Binds the crust ingredients together and adds delicious richness.
- 16 oz cream cheese (softened): The star ingredient that creates that smooth, tangy cheesecake texture.
- ½ cup granulated sugar: Adds gentle sweetness to the cheesecake layer.
- 2 large eggs: Help the cheesecake set beautifully while keeping it creamy.
- ¼ cup sour cream: Adds moisture and subtle tanginess for extra depth of flavor.
- â…“ cup key lime juice (fresh or bottled): Infuses the bars with authentic, zesty citrus notes.
- 1 tablespoon key lime zest: Boosts the lime flavor and adds a fresh, aromatic touch.
- 1 teaspoon vanilla extract: Enhances the overall taste with a warm, sweet undertone.
- Whipped cream and lime slices for garnish (optional): Perfect finishing touches for a beautiful presentation and added indulgence.
How to Make Key Lime Pie Cheesecake Bars Recipe
Step 1: Prepare and Bake the Crust
Begin by preheating your oven to 325°F (163°C) and lining an 8×8-inch baking pan with parchment paper, leaving enough overhang for easy removal later. Mix the graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl until the mixture resembles wet sand. Press this firmly and evenly into the bottom of your prepared pan to create the crust. Bake it for 8 to 10 minutes to set the crust and bring out that toasty flavor, then let it cool slightly while you prepare the filling.
Step 2: Whip Up the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and ½ cup sugar until the texture is latte-smooth and creamy. This ensures no lumps sneaking into your bars! Next, add the eggs one at a time, blending well after each addition, which helps the batter stay light yet velvety. Then fold in the sour cream, key lime juice, key lime zest, and vanilla extract, mixing thoroughly to combine flavors into a luscious filling ready for baking.
Step 3: Bake the Cheesecake Bars
Pour the heavenly cheesecake filling over the slightly cooled crust, smoothing the top with a spatula. Bake the entire pan for 30 to 35 minutes. You want the center to be set but with a gentle jiggle to keep that perfect creamy texture once chilled. After baking, allow the bars to cool at room temperature for about an hour, then pop them into the refrigerator for at least 3 hours to fully set and develop their signature tangy flavor.
Step 4: Slice and Serve
Once well chilled, use the parchment paper overhang to lift the cheesecake slab from the pan, then slice into 9 even bars. If you’d like the bars to cut cleaner, freezing them for 30 minutes before slicing is a clever little trick. Each piece will reveal the beautiful contrast of the golden crust and pale lime filling—simply irresistible!
How to Serve Key Lime Pie Cheesecake Bars Recipe
Garnishes
For a festive look and an extra burst of flavor, top each cheesecake bar with a dollop of fluffy whipped cream and a thin slice of lime. These simple garnishes elevate the bars from everyday delicious to party-worthy presentation, making them perfect for summer get-togethers or special occasions.
Side Dishes
While these bars are fantastic on their own, pairing them with fresh berries or a light fruit salad can amplify the refreshing citrus notes and add a delightful texture contrast. A scoop of vanilla ice cream is also a dreamy companion, especially on warmer days when you want to chill out with a cool treat.
Creative Ways to Present
To impress your guests, serve individual bars on pretty plates garnished with edible flowers or mint leaves for a pop of color. You could also create mini dessert platters combining the bars with assorted tropical fruits and a drizzle of raspberry coulis for an eye-catching and scrumptious offering that’s guaranteed to sparkle on any dessert table.
Make Ahead and Storage
Storing Leftovers
Leftover Key Lime Pie Cheesecake Bars should be tightly covered with plastic wrap or stored in an airtight container and refrigerated. They will stay fresh and creamy for up to 4 days, making them a perfect make-ahead dessert for busy weeks.
Freezing
If you want to keep these bars longer, freezing is an excellent option. Wrap each bar individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.
Reheating
Creamy desserts like these cheesecake bars are best served cold, so reheating isn’t necessary. However, if you prefer a slightly warmer treat, allow the bars to sit at room temperature for 10 to 15 minutes before serving for a softer texture without losing that refreshing lime zing.
FAQs
Can I use regular lime juice instead of key lime juice?
Absolutely! While key lime juice gives the bars their classic, slightly floral tartness, regular lime juice is a fine substitute and will still result in a deliciously tangy dessert.
How do I prevent cracks in the cheesecake filling?
To avoid cracks, make sure all ingredients are at room temperature before mixing, beat the eggs in gradually, and do not overbake—stop when the center still has a slight jiggle. Also, cooling gradually at room temperature before refrigerating helps minimize cracks.
Can I make these bars dairy-free or vegan?
For a dairy-free version, try using non-dairy cream cheese and sour cream alternatives and choose a vegan butter substitute for the crust. Keep in mind this may slightly change the texture and flavor but should still yield tasty results.
What’s the best way to get clean slices?
For clean, neat slices, chill the bars thoroughly in the fridge or freeze for about 30 minutes before cutting. Use a sharp knife warmed with hot water and wiped dry between cuts for smooth edges.
Can I double the recipe for a larger batch?
Yes! Just double all ingredients and bake in a 9×13-inch pan, adjusting baking times slightly, usually adding about 10-15 more minutes. Keep an eye on the center’s jiggle test to ensure perfect results.
Final Thoughts
There’s something truly special about the way the bright tartness of key lime dances with creamy cheesecake in this Key Lime Pie Cheesecake Bars Recipe. It’s a refreshing twist on two classic desserts that’s easy to make but feels like a luxurious treat every time. Don’t hesitate to try it—you’ll find this recipe quickly becoming your go-to for summer parties, casual family dinners, or whenever you need a burst of citrusy happiness on a plate.
Print
Key Lime Pie Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Key Lime Pie Cheesecake Bars combine the tart, refreshing flavor of key lime with a creamy cheesecake filling atop a buttery graham cracker crust. Perfect for summer gatherings or any time you want a zesty, no-fail dessert treat, these bars are easy to prepare and delightful to serve with optional whipped cream and lime slices for garnish.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- â…“ cup key lime juice (fresh or bottled)
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
Garnish (optional)
- Whipped cream
- Lime slices
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars after baking.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared baking pan to form your crust. Bake for 8–10 minutes, then remove from oven and allow it to cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese with ½ cup sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth consistency. Stir in the sour cream, key lime juice, key lime zest, and vanilla extract until everything is fully combined and smooth.
- Assemble and bake: Pour the cheesecake filling evenly over the slightly cooled graham crust. Smooth the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until the center is set but still maintains a slight jiggle when the pan is gently shaken.
- Cool and chill: Remove the bars from the oven and let them cool at room temperature for about 1 hour. Then, refrigerate for at least 3 hours to fully set the cheesecake bars for clean slicing.
- Serve: Use the parchment paper overhang to lift the cheesecake bars from the pan. Slice into 9 bars. Optionally garnish with whipped cream and lime slices before serving for an elegant presentation and extra citrus flavor.
Notes
- For a stronger lime flavor, increase the lime zest to 1½ tablespoons.
- If key lime juice is unavailable, regular lime juice can be substituted with good results.
- For easier slicing, freeze the bars for 30 minutes before cutting.
