Key Lime Cheesecake Bars
These creamy, tart key lime cheesecake bars are a delightful dessert that anyone will love!
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.
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 a dark 60% chocolate when I made this.
If you want to but key limes and juice them yourself you can - they are tiny any you willed a lot. I use a 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!!