Key Lime Pie Cheesecake Bars
Savor the perfect blend of two classic desserts with my Key Lime Pie Cheesecake Bars! These bars combine the tangy, refreshing flavor of key lime pie with the rich, creamy texture of cheesecake, creating a dessert that's both zesty and indulgent!
Prep Time: 20 minutes | Chill/Cool Time: 2 hours 30 minutes | Cook Time: 30 minutes | Total Time: 3 hours 20 minutes
Ingredients:
For the crust:
1 and 1/2 cups graham cracker crumbs (~12 full sheets, crushed)
6 tbsp unsalted butter, melted
1/3 cup granulated sugar
Pinch of salt
For the key lime pie filling:
4 oz full-fat cream cheese, room temperature
1 tbsp key lime zest
2/3 cup key lime juice
1 tsp vanilla extract
4 large egg yolks, room temperature
1 can (14 oz) sweetened condensed milk
Whipped cream, for topping (optional)
Instructions (yields 16 bars):
Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper. Set aside.
Use a food processor to grind them into fine crumbs or place them in a plastic bag and crush them with a rolling pin into fine crumbs. Stir the graham cracker crumbs, granulated sugar, and melted butter together in a medium bowl. Press the mixture into the bottom of the lined pan.
Bake the crust for 10 minutes. Remove from the oven and cool as you prepare the filling in the next step.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until smooth. Beat in the egg yolks. Beat in the sweetened condensed milk, key lime juice, and lime zest until combined. Make sure there are no lumps of cream cheese, then pour evenly onto the warm crust.
Bake the filling for about 18-20 minutes, or until the edges of the bars appear set and the center is slightly jiggly.
Remove from the oven and allow to cool for 30 minutes at room temperature, then, in the refrigerator for at least 2 hours.
Lift the parchment paper out of the pan and cut into squares. Feel free to garnish with whipped cream, lime slices, and/or extra lime zest.
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