It’s rarely that I get my hands on so many key limes that I am at odds with what to do with them. Even moreso, that key limes are even available in my area anywhere but stores like Whole Foods! So, while I share this regarding key limes, feel free to use this exact same recipe with any other kind of citrus that you fancy – they are certain to turn out fantastic regardless of the kind featured.
Key Lime Cheesecake Bars are everything you love about classic key lime pie (or lemon pie) and creamy cheesecake — but in a handheld, fork + plate optional party-ready bar that’s easy to bake and share.
The tangy brightness and slightly floral flavor of fresh key lime juice cuts through the rich cream cheese filling, while a buttery graham cracker crust holds it all together. Actually, this is why I find the pre-bake process for the crust to be so important – I have tried it without, and it completely fell apart (to my dismay). These bars, like I mentioned, are perfect not just for eating standing over your kitchen counter on a random weekday afternoon but for summer gatherings, potlucks, or whenever you want to bring a bit of joy to the table.
BTW: If you make these Key Lime Cheesecake Bars, I’d love to see! Tag me on social media (@herbyeater) and let me know how they brightened your day! 💛
(Double the recipe below if making in a 9×13 pan, like brownies).
Key Lime Cheesecake Bars
Equipment
- 8×8 or 9×9 inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
Ingredients
For the Crust
- 1 ¼ cups graham cracker crumbs
- 3 tbsp granulated sugar
- 5 tbsp unsalted butter melted
- Pinch of salt
For the Cheesecake Filling
- 16 oz cream cheese room temperature
- ½ cup granulated sugar
- ½ cup sour cream room temperature
- 2 large eggs room temperature
- ⅓ cup fresh key lime juice or regular lime juice
- 1 ½ tsp key lime zest
- ½ tsp vanilla extract
- Pinch of salt
Optional Topping
- Whipped cream
- Extra lime zest or thin lime slices
Instructions
- Preheat your oven to 325°F (163°C). Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy lifting later.
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Stir until evenly moistened. Press firmly into the bottom of the prepared pan in an even layer. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool slightly.
- In a large bowl, beat the cream cheese until smooth and creamy, about 2 minutes. Add the sugar and beat again until combined. Mix in the sour cream, lime juice, zest, vanilla, and salt until smooth. Add the eggs one at a time, mixing on low speed just until incorporated — avoid overmixing!
- Pour the filling over the baked crust and smooth the top with a spatula. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and cool to room temperature.
- Once cooled, transfer the pan to the refrigerator and chill for at least 3 hours, or until completely firm (overnight is even better!). Lift the bars out using the parchment paper, cut into squares, and garnish with whipped cream, lime zest, or lime slices if desired.