Key Lime Cheesecake Bars Recipes

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.

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.

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

KEY LIME CHEESECAKE I

Steps:

• Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
• In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
• Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

NO-BAKE KEY LIME CHEESECAKE

Steps:

• Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
• Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
• In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
• Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.

KEY LIME CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Grease bottom of 2 quart rectangular baking dish; set aside.
• For crust: In medium bowl, combine crushed pretzels, melted butter, and 2 tablespoons sugar. Press mixture into bottom of prepared baking dish. Bake for 10 minutes.
• Meanwhile, for filling: In large bowl, combine cream cheese, 2/3 cup sugar, and vanilla. Beat with electric mixer on medium to high speed until combined. Add eggs; beat on low speed just until combined. Stir in lime peel and lime juice. Pour filling over crust. Sprinkle with nuts.
• Bake for 20 to 25 minutes or until center is set. Cool in baking dish on wire rack for 30 minutes. Cover and chill for 4 to 24 hours (top will crack slightly). Cut into bars.

KEY LIME CHEESECAKE DESSERT SQUARES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In medium bowl, cut butter into cookie mixture using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in condensed milk, key lime juice, lime peel, and flour. Pour filling mixture over crust.
• In medium bowl, mix reserved cookie crumbs, coconut and macadamia nuts. Sprinkle evenly over top of filling. Bake 30 to 35 minutes or until light golden brown and mixture is set. Cool 1 hour or until completely cooled. Refrigerate at least 4 hours before serving. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

KEY LIME BARS

Steps:

• Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
• Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
• Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
• Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime.

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.