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Tangy Creamy Key Lime Pie Cheesecake Bars

key lime pie cheesecake bars - featured image
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These tangy creamy Key lime pie cheesecake bars combine the bright tartness of fresh key lime with the rich indulgence of cheesecake on a buttery graham cracker crust, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 3 large eggs, room temperature
  • 1/2 cup fresh key lime juice (about 6–8 limes)
  • Zest of 2 key limes
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional Topping: whipped cream or lightly sweetened whipped topping
  • Optional Topping: thin lime slices or zest for garnish

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt. Pour in melted butter and stir until mixture resembles wet sand. Press evenly into bottom of 9×9 inch baking pan. Bake for 8-10 minutes until edges turn golden. Remove and cool slightly.
  2. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add sweetened condensed milk, mixing until fully incorporated. Add eggs one at a time, beating well after each addition.
  3. Stir in fresh key lime juice, zest of key limes, vanilla extract, and a pinch of salt. Mix gently on low speed just to combine, avoiding overmixing.
  4. Pour filling over cooled crust, smoothing top with spatula. Tap pan lightly to release air bubbles. Bake for 20-25 minutes at 350°F (175°C) until edges are set but center jiggles slightly.
  5. Let bars cool to room temperature on wire rack for about an hour. Cover and refrigerate for at least 4 hours or overnight.
  6. Cut into 12 bars using a sharp knife dipped in hot water and wiped dry between cuts. Top with whipped cream and garnish with lime slices if desired.

Notes

Soften cream cheese well before mixing to avoid lumps. Avoid overmixing after adding eggs to prevent cracks. Use fresh key lime juice for best flavor. Use the jiggle test to avoid overbaking. Cool bars gradually before refrigerating to prevent cracks. Dip knife in hot water and wipe between cuts for clean slices. For gluten-free, swap graham crackers with gluten-free crumbs. For dairy-free, use plant-based cream cheese and coconut condensed milk.

Nutrition

Keywords: key lime pie, cheesecake bars, tangy dessert, creamy dessert, easy homemade dessert, summer dessert, no-fuss dessert

Find it online: https://blixfood.com/tangy-creamy-key-lime-pie-cheesecake-bars-recipe-easy-homemade-dessert/