Best Key Lime Pie Cheesecake Bars Recipes

KEY LIME PIE CHEESECAKE BARS

Steps:

• To make Key Lime Cheesecake Bars, start by preheating your oven to 375 degrees and line a 9x9 baking pan with parchment paper.
• Next, combine graham cracker crumbs, melted butter, dash of salt and powdered sugar together in a mixing bowl then pour the crust mixture into the baking pan lined with parchment paper. Using your fingers or a spoon, firmly press the crust evenly on the bottom of the pan to make your crust. Bake in preheated oven for 8 minutes. Remove and set aside.
• While crust is baking, prepare the key limes. Zest 10-12 key limes before cutting all key limes in half. Squeeze your lime juice into a separate small bowl and watch for seeds.
• In a large mixing bowl, beat softened cream cheese until creamy and then add in sugar and mix well. Add in eggs and beat until each is incorporated before adding in the next one. Drop in the lime zest and lime juice along with sour cream, salt, vanilla, and continue mixing until you have a creamy filling.
• Transfer 1/3 cup of cheesecake filling into a separate bowl and add a few drops of green food coloring. Mix the food coloring into the batter to combine.
• Pour the white cheesecake filling on top of the cookie crust crust and smooth until even. Using a spoon, pour lines of green cheesecake filling down the length of the cheesecake. Swirl the colors into the cheesecake filing using the back of knife (or a chopstick!) to create a beautiful swirl pattern being sure not to swirl all the way down the crust. The more swirls, the better..
• Bake in oven for 30-35 minutes or until center is no longer too wobbly. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until ready to serve.

KEY LIME PIE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 ̊. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack. For the crust: Line a second 9-by-13-inch baking pan with foil and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the prepared pan.
• For the filling: Beat the cream cheese, granulated sugar, lime juice and vanilla in a large bowl with a mixer on medium speed until smooth and light, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the sour cream and beat until just incorporated, 1 minute.
• Pour the filling over the crust and smooth the surface. Bake until the center is just set but still slightly jiggly, about 45 minutes. Turn off the oven and leave the bars in the oven with the door closed for 10 minutes. Open the door halfway and leave the bars in the oven until firmly set around the edges and barely jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
• When ready to serve, remove the bars from the pan and peel off the foil. Cut into pieces and generously dust with powdered sugar.

NO-BAKE KEY LIME CHEESECAKE BARS

Steps:

• Make the crust: Line a 9-by-13-inch baking dish with foil, leaving an overhang. Put the butter and chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Pulse the cookies with the sugar in a food processor until finely ground. With the motor running, pour in the warm melted chocolate mixture and process until combined. Press the crumb mixture into the bottom of the prepared pan and refrigerate while you make the filling.
• Make the filling: Warm the lime juice in a small saucepan over low heat; whisk in the gelatin and sugar until completely dissolved, then remove from the heat and let cool slightly. Beat the cream cheese in a large bowl with a mixer on high speed until smooth and fluffy, about 4 minutes. Add the sweetened condensed milk and beat until smooth. Beat in the gelatin mixture and vanilla. Spread in the prepared crust and refrigerate until firm, at least 4 hours or overnight. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring, until smooth. Drizzle over the cheesecake and refrigerate until ready to serve. Remove from the pan using the foil handles and slice into bars. Photograph by Johnny Miller

LAURA'S INCREDIBLE KEY LIME CHEESECAKE BARS

Steps:

• Preheat oven to 350f degrees.
• Mix together 1 cup flour, 1 cup graham cracker crumbs, melted butter, brown sugar, cinnamon and salt well to form a soft dough.
• Press the dough evenly into a 13x9x2 inch baking pan and bake for about 20 minutes or until lightly brown.
• While the crust is baking beat the well softened cream cheese until light and fluffy.
• Add the sweetend condensed milk, eggs, lime zest and juice and beat for 2-3 minutes or until light.
• Add the 1/2 cup flour and salt and beat until just mixed, do not over mix.
• Pour the filling mixture over the hot crust and spread out evenly.
• Bake until just set or about 20-25 minutes.
• Cool on a wire rack for at least an hour and then cut into bars.
• Dust cooled bars with confectioner's sugar.
• Chill bars in fridge or store in freezer, they freeze well.

KEY LIME BARS

Steps:

• Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners' sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly., Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer., Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners' sugar.

LIME CHEESECAKE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Add the milk, lime juice and vanilla; beat until smooth. Pour into the crust. Refrigerate for 2 hours. Spread with whipped topping; refrigerate 1 hour longer. Garnish with lime and mint if desired.