Marry This Key Lime Pie Cheesecake Bars Recipe is a creamy and tangy dessert, which is made with rich cream cheese and a chocolate graham cracker crust. It’s the perfect dessert for a party, ready in about 1 hour and 15 minutes, plus chilling time.
Jump to RecipeKey Lime Pie Cheesecake Bars Recipe Ingredients
For the Crust:
- 18 whole chocolate graham crackers
- 1 stick salted butter, melted
- Cooking spray
For the Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup bottled Key lime juice
- 1 1/2 tsp. vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- Powdered sugar, for topping
How To Make Key Lime Pie Cheesecake Bars Recipe
- Prep the Oven and Crust: Preheat the oven to 350°F. Place a 9-by-13-inch pan filled with hot water on the bottom oven rack to create a steamy environment. Line a second 9-by-13-inch pan with foil, leaving an overhang on the sides, and coat with cooking spray. Pulse the graham crackers in a food processor to make fine crumbs, then mix in the melted butter. Press this mixture evenly into the bottom of the foil-lined pan.
- Mix the Cheesecake Filling: In a large bowl with an electric mixer, beat the room temperature cream cheese, granulated sugar, lime juice, and vanilla on medium speed until smooth, about 2 to 3 minutes. Add the eggs one at a time, beating well after each. Finally, beat in the sour cream until just combined.
- Pour and Bake: Pour the filling over the prepared crust and smooth the top. Bake for about 45 minutes, until the center is just set but still has a slight jiggle.
- Cool the Bars: Turn off the oven and leave the bars inside with the door closed for 10 minutes. Then, prop the oven door open slightly and let them cool for another 10 minutes. Remove the pan from the oven and let it cool to room temperature.
- Chill and Serve: Refrigerate the bars until completely cold, at least 1 hour or up to 24 hours. Use the foil overhang to lift the bars from the pan, peel off the foil, and cut into squares. Dust generously with powdered sugar before serving.
Recipe Tips
- How to prevent cheesecake from cracking? The pan of hot water on the bottom rack creates a steam bath, which helps the cheesecake bake gently and evenly, preventing cracks. The gradual cooling process in the oven also helps.
- Can I use regular graham crackers for the crust? Yes, classic graham crackers will work perfectly fine. The chocolate crackers are used here to create a delicious flavor contrast with the tangy lime filling, similar to a chocolate-lime truffle.
- How do I know when the cheesecake is done? The edges should look set and the center should still have a slight wobble when you gently shake the pan. It will continue to set and firm up as it cools.
- Why is it important to use room temperature cream cheese? Using room temperature cream cheese and eggs is the key to a smooth, lump-free cheesecake filling. Cold ingredients won’t blend together as well and can result in a clumpy texture.
What To Serve With These Cheesecake Bars
These bars are rich and satisfying on their own, but a simple garnish can elevate them.
- A dollop of fresh whipped cream
- A few fresh berries, like raspberries or blueberries
- A cup of hot coffee or tea to balance the sweetness
How To Store Key Lime Pie Cheesecake Bars
- Refrigerate: These bars must be stored in the refrigerator. Place them in an airtight container, where they will keep well for up to 5 days.
- Freeze: These bars also freeze beautifully. Place the cut bars on a baking sheet to freeze individually, then wrap them in plastic wrap and foil and store in a freezer bag for up to 3 months. Thaw in the refrigerator before serving.
Key Lime Pie Cheesecake Bars Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 30g
- Protein: 6g
- Fat: 23g
- Saturated Fat: 13g
- Sodium: 280mg
- Sugar: 22g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use fresh or bottled Persian (regular) lime juice. The flavor will be slightly different, as Key lime juice is known for being more aromatic and tart, but the bars will still be delicious.
Lining the pan with foil and leaving an overhang on the sides creates “handles” that make it incredibly easy to lift the entire chilled cheesecake out of the pan for clean, perfect slicing.
Make sure the cracker crumbs are very fine and that they are thoroughly moistened with the melted butter. Press the crust down firmly and evenly in the pan to help it hold together.
Try More Recipes:
Key Lime Pie Cheesecake Bars Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings20
minutes45
minutes350
kcalA perfect party dessert combining the tangy flavor of Key lime pie with the rich, creamy texture of cheesecake, all on a crisp chocolate graham cracker crust.
Ingredients
Crust: 18 chocolate graham crackers, 1 stick melted butter
Filling: 3 (8-oz) packages cream cheese (room temp), 1 1/2 cups sugar, 1/2 cup Key lime juice, 4 large eggs, 1/2 cup sour cream
Directions
- Preheat oven to 350°F and place a pan of water on the bottom rack.
- Press the graham cracker and butter crumb mixture into the bottom of a foil-lined 9×13-inch pan.
- Beat cream cheese and sugar until smooth. Mix in lime juice and vanilla.
- Beat in eggs one at a time, then stir in sour cream.
- Pour filling over the crust and bake for 45 minutes until the center is just set.
- Cool in the turned-off oven, then at room temperature, and finally chill completely in the refrigerator.
- Lift from pan using foil, slice into bars, and dust with powdered sugar.
Notes
- Using room temperature ingredients for the filling is crucial for a smooth, non-lumpy texture.
- The water bath is an important step to prevent the cheesecake from cracking as it bakes.
- Do not overbake; the center should still be slightly jiggly when you remove it from the oven.
- For the cleanest cuts, chill the bars thoroughly and use a long, sharp knife, wiping the blade clean between slices.
