Key Lime Cheesecake Bars
These creamy, zesty Key Lime Cheesecake Bars combine a buttery graham cracker crust with a smooth, tangy key lime filling. Easy to make, slice, and share — they’re bites of creamy sunshine!
Equipment
- 8x8 or 9x9 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 8x8 or 9x9 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.
Notes
Like I mentioned above, if you can’t find fresh key limes, bottled key lime juice works too — or use regular limes or lemons, or any citrus for a still-delicious twist.
Swap for Lower Calorie: Strain and then Puree until smooth Low Fat or Fat Free Cottage Cheese. I recommend only replacing 1/2 the recommended cream cheese with this. If using cottage cheese, skip adding any salt. You can also swap with a lower fat cream cheese. For sour cream, swap in non-fat plain greek yogurt.
Swap for Gluten-Free: replace graham cracker crumbles by blitzing fine ground your favorite gluten free brand graham crackers.
Clean Cuts: For sharp, clean slices, use a sharp knife and wipe it clean between cuts.
Make Ahead: These bars freeze beautifully! Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Storage: Store leftover bars covered in the fridge for up to 5 days.