Description
Delight in these tangy and creamy Key Lime Pie Cheesecake Bars, featuring a golden graham cracker crust topped with a luscious key lime cheesecake filling and finished with a dollop of sweet whipped cream. Perfectly balanced between tart and sweet, this dessert is an irresistible treat for lime lovers and cheesecake enthusiasts alike.
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 to ensure easy removal later.
- Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is fully combined and resembles wet sand.
- Form and Bake the Crust: Press the crust mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes until golden brown. Remove from oven and set aside to cool before adding the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and sugar together on medium speed until smooth and creamy, about 3 minutes.
- Add Eggs: Add eggs one at a time, beating well after each addition to incorporate fully.
- Incorporate Remaining Ingredients: Mix in sour cream, heavy cream, fresh lime juice, lime zest, and vanilla extract until batter is smooth and homogeneous.
- Assemble the Bars: Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.
- Bake the Cheesecake Bars: Bake at 325°F (163°C) for 25-30 minutes or until the center is set but still slightly jiggly, and the edges are firm.
- Cool the Cheesecake: Turn off the oven and leave the door slightly ajar. Let the cheesecake bars cool inside the oven for 1 hour, then transfer to the refrigerator and chill for at least 4 hours or overnight to achieve the best texture.
- Prepare Whipped Cream Topping: In a large bowl, beat heavy whipping cream and powdered sugar until stiff peaks form, which takes about 3-5 minutes.
- Serve: Once chilled, top each cheesecake bar with a dollop of whipped cream, garnish with a lime slice and a sprinkle of extra lime zest if desired.
- Slice and Enjoy: Cut into bars and serve chilled for optimal flavor and texture.
Notes
- Use fresh key lime juice for authentic tanginess; bottled lime juice can be used in a pinch but may alter flavor.
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Chilling overnight helps the bars set firmly and enhances flavor.
- For easier slicing, warm the knife blade under hot water and wipe dry between cuts.
- You can substitute sour cream with Greek yogurt for a lighter option.
