Indulge in the perfect combination of tangy key lime flavor and creamy cheesecake with these delicious Key Lime Cheesecake Bars. This easy-to-follow recipe will have you creating a sweet treat that is sure to impress your friends and family. Whether you’re a fan of key lime desserts, cheesecake, or both, these bars are a must-try for any dessert lover. Watch the video to learn how to make these irresistible Key Lime Cheesecake Bars today!
If you’ve been here before you may already know my love of cheesecake is only matched by my love of brownies. I actually created this recipe a few years ago and almost forgot about it. Then I was cleaning out my desk the other day and found it scrawled on a piece of aged, yellowed notebook paper. There was no heading on it but it was abundantly clear what it was. So I decided to make a few edits and put it out here for you all.
I went to Key West back in 2010 and had a slice of frozen key lime pie that was dipped in chocolate – that is what gave me the inspiration to add the chocolate to the crust and make a drizzle on the top. I used a dark 60% cocoa for mine but you can use milk chocolate if you like. Conversely, if you want to add more sweetness you could use white chocolate. Or omit the chocolate all together if you want.
Watch the YouTube Video here.
Key Lime Cheesecake Bars
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1 stick unsalted butter, melted
- 1/4 cup granulated sugar
- pinch kosher salt
- 2 oz finely chopped chocolate optional
For the filling
- 2 8 oz packages cream cheese
- 1 cup granulated sugar
- 2 lage eggs
- 1 tsp vanilla extract
- 1/3 cup key lime juice
- 2 tbsp all purpose flour
- pinch kosher salt
- zest of 2 limes
- 2 oz melted chocolate for drizzling later
Instructions
- Pre heat the oven to 350 degrees Fahrenheit and line a 9 x 13 baking pan with parchment or aluminum foil leaving an overhang.
For the 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 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.
For the filling
- Place the cream cheese and granulated sugar in the bowl of a stand mixer fitted with a paddle 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 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 over night.
- Once cooled completely use the over hang 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 remains 2 oz of chocolate from the bar and place it in a piping bag or a zip top bag and cut a small hole in the corner.
- Drizzle the cut bas with a the chocolate and serve – serve with whipped cream if you like.
