When my mother-in-law came to visit a couple of months ago she made a delicious key lime pie! I had never made one before, but they are so simple and require very few ingredients. It was just as good, if not better, than the pies they sell around Destin for $15+ (it’s way cheaper to just make it yourself). She says the key is using Nellie & Joe’s Key Lime Juice and since we had some leftover I decided to try making key lime cheesecake bars!
These key lime cheesecake bars are the perfect summer dessert. They are light, tangy and sweet without being overly sweet. I made a simple graham cracker crust and pressed it into the bottom on a 9″ x 9″ baking dish. For the filling I mixed together the typical ingredients for key lime pie, but also added a brick of cream cheese. Then you just pour it over the crust and bake! After making this I still have lime juice left over, so there will probably be another recipe coming to the blog with it soon!
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Key Lime Cheesecake Bars
Light, tangy and sweet—the perfect summer treat! These bars combine two of my favorite desserts.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 3 Tbsp. sugar
- 6 Tbsp. butter melted
For the Filling
- 8 oz. cream cheese room temperature
- 1 can (14 oz.) sweetened condensed milk
- 4 egg yolks
- 1/2 cup key lime juice
- 1/2 tsp. pure vanilla extract
Instructions
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Preheat oven to 350F. Coat 9" x 9" pan with cooking spray. Set aside.
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To make the crust, combine graham cracker crumbs, sugar and melted butter. Mix until combined, it will resemble wet sand. Press into the bottom of the prepared pan. Bake for 10 minutes, then remove from oven.
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While the crust is baking, beat cream cheese in the bowl a standing mixer fitted with the paddle attachment set to medium speed. Once it is smooth and creamy add the condensed milk and mix until combined. Add egg yolks one at a time, mixing between each addition. Use a rubber spatula to scrape the sides and bottom of the bowl if needed. Mix in lime juice and vanilla extract until combined.
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Pour over the warm, baked crust and bake for 15 – 20 minutes, until set and the edges begin to brown. Remove from oven and let cool to room temperature, then place in refrigerator to chill for at least 2 hours or overnight.
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Cute and serve! You could top it with whipped cream if you'd like!
