Key Lime Pie Bars
Recipe by:These Key Lime Cheesecake Bars are made in a 9x13 pan with a true baked cheesecake filling (without a water bath). They are tart and tangy and topped with fresh whipped cream.
Ingredients
Crust:
- 2 cups (240 grams) graham cracker crumbs about 16 full graham cracker sheets
- ⅓ cup (67 grams) granulated sugar
- 7 tablespoons (98 grams) butter melted
Cheesecake:
- 3 packages (681 grams) cream cheese 8 ounce each, room temperature
- 1 cup (200 grams) granulated white sugar
- ½ cup (118 ml) key lime juice
- ½ cup (115 grams) sour cream room temperature
- 1 tablespoon (6 grams) key lime zest
- 3 large eggs room temperature
Topping:
- 1 ½ cups (90 grams) stabilized whipped cream or whipped topping
- lime zest
- lime wedges
Instructions
- Preheat your oven to 350°F and grease or line a 9x13-inch baking pan with parchment paper.
- Pulse the graham crackers in a food processor until they are fine crumbs. Then add the melted butter and sugar and pulse until it looks like wet sand.2 cups graham cracker crumbs, 7 tablespoons butter , ⅓ cup granulated sugar
- Press the crumb mixture firmly and evenly into the bottom of the pan and bake for 8 to 12 minutes until golden and fragrant. Let it cool slightly.
- Reduce the oven temperature to 325°F.
- In a large bowl, beat together the cream cheese and granulated sugar until completely smooth, scraping down the sides and bottom of the bowl frequently to avoid lumps.3 packages cream cheese, 1 cup granulated white sugar
- Add in the key lime juice, sour cream, and zest and mix to combine.½ cup key lime juice, ½ cup sour cream, 1 tablespoon key lime zest
- On low speed, mix in the eggs one at a time until just incorporated. Do not overmix, as this can incorporate air bubbles that cause cracks during baking.3 large eggs
- Pour the lime filling over the pre-baked crust and smooth the top.
- Bake for 40-42 minutes until the edges are set, but the center still has a tiny jiggle. Remove the pan from the oven and allow the bars to cool in the pan at room temperature for an hour.
- Once cooled, top with whipped cream and smooth to the edges. Refrigerate the bars for at least 6 hours, or overnight, to allow them to set fully.1 ½ cups stabilized whipped cream
- Top with additional lime zest and lime wedges, if desired. Best when served cold.lime zest, lime wedges
Notes
Storage: Keep refrigerated in an airtight container for up to 5 days. The whipped cream topping is best added the day of or the day before serving.
Make-Ahead: Bake the bars a day or two ahead, cover the pan, and chill. If you use stabilized whipped cream, add the topping the day before and it will still hold up beautifully. Keep them in the pan during transport so the edges stay clean.
Freezing: Leave off the whipped cream and freeze for up to 3 months. Thaw overnight in the fridge and add the topping before serving.
Substitutions:
- Bottled key lime juice (Nellie & Joe's) can be used in place of freshly squeezed juice.
- You can use full-fat Greek yogurt instead of sour cream.
- Regular whipped cream works fine if you add it just before serving. For bars that are made ahead, use stabilized whipped cream or Cool Whip.
Nutrition
Serving: 1serving | Calories: 271kcal | Carbohydrates: 23g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 208mg | Potassium: 96mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 666IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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