Description
Delight in these tangy and creamy Key Lime Pie Cheesecake Bars, featuring a buttery graham cracker crust and a smooth cheesecake filling infused with fresh lime juice and zest. Topped with fluffy whipped cream and garnished with lime slices, these bars offer the perfect balance of sweet and tart, ideal for a refreshing dessert or a summer treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2/3 cup fresh lime juice (about 4-5 limes)
- 1 tbsp lime zest
- 1 tsp vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Lime slices (for garnish)
- Extra lime zest (optional, for garnish)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.
- Form and Bake Crust: Press the mixture into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes, or until the crust is golden brown. Set aside to cool while you prepare the cheesecake filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 3 minutes.
- Add Eggs: Add the eggs, one at a time, mixing well after each addition to ensure a smooth texture.
- Incorporate Remaining Ingredients: Stir in the sour cream, heavy cream, lime juice, lime zest, and vanilla extract. Mix until the batter is smooth and well combined.
- Pour Filling over Crust: Pour the cheesecake mixture over the cooled crust, spreading it evenly for uniform baking.
- Bake Cheesecake Bars: Bake at 325°F (163°C) for 25-30 minutes, or until the center is set and only slightly jiggly, with firm edges.
- Cool in Oven: Turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to achieve the best texture.
- Prepare Whipped Cream Topping: In a large mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form, about 3-5 minutes.
- Serve: Once the cheesecake bars have chilled, top each one with a dollop of whipped cream, a slice of lime, and a sprinkle of extra lime zest if desired. Slice into bars and serve chilled for the best flavor.
Notes
- For cream cheese, ensure it is softened at room temperature to avoid lumps in the batter.
- Use fresh lime juice and zest for the best flavor and vibrant color.
- If you prefer a stronger lime flavor, add extra lime zest to the filling.
- The cooling step in the oven helps prevent cracks in the cheesecake.
- The bars are best served chilled and can be stored covered in the refrigerator for up to 3 days.
