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Key Lime Pie Cheesecake Bars

These Key Lime Pie Cheesecake Bars are tangy, creamy, and utterly irresistible! A perfect balance of fresh lime and rich cheesecake in a buttery graham cracker crust.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, key lime, Make Ahead, Summer
Servings: 16 servings

Ingredients

For the Crust:

  • 1.5 cups crushed graham crackers for the crust
  • 0.33 cup granulated sugar to sweeten the crust
  • 0.5 cup unsalted butter melted, to bind the crust

For the Cheesecake Filling:

  • 16 oz cream cheese softened, (2 8 oz packages)
  • 1 cup granulated sugar to sweeten the filling
  • 3 large eggs for structure and richness
  • 1 cup sour cream adds creaminess and tang
  • 0.5 cup fresh lime juice the star ingredient for zesty flavor
  • 2 units lime zest zest of 2 limes, boosts citrus aroma and taste
  • 1 tsp vanilla extract for warmth and depth
  • 0.5 cup whipped topping optional, for serving

Instructions

Step 1: Prep Your Pan and Crust

  • Preheat your oven to 325°F (160°C). Line your 9x9-inch baking pan with parchment paper, leaving some overhang to lift the bars out easily later.
  • In a medium bowl, combine 1 ½ cups crushed graham crackers with ⅓ cup granulated sugar. Pour in the melted butter and stir until the crumbs resemble wet sand.
  • Press this mixture firmly into the bottom of your prepared pan to form an even crust layer. Bake for 8-10 minutes until lightly golden. Let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

  • In a large bowl, beat softened cream cheese and 1 cup granulated sugar using your mixer until smooth and creamy, about 2-3 minutes.
  • Add the eggs one at a time, mixing well after each addition to ensure full incorporation.
  • Blend in sour cream, fresh lime juice, lime zest, and vanilla extract. Mix just until combined to avoid overmixing.

Step 3: Assemble and Bake

  • Pour the cheesecake filling evenly over the cooled crust. Smooth the top gently with a spatula.
  • Bake in the preheated oven for 40-45 minutes, until edges are set and center slightly jiggles when shaken.

Step 4: Cool and Chill

  • Remove bars from oven and allow to cool completely at room temperature.
  • Cover pan with plastic wrap or foil and refrigerate at least 4 hours, preferably overnight.

Step 5: Serve and Enjoy

  • Use parchment paper overhang to lift cheesecake out of pan. Cut into squares or rectangles.
  • Top each bar with a dollop of whipped topping and a sprinkle of lime zest, if desired.

Equipment

  • 9x9-inch baking pan
  • Mixing Bowls
  • Electric mixer or hand mixer
  • Measuring cups and spoons
  • Spatula
  • Zester or fine grater
  • Citrus juicer (optional)

Notes

  • Prebake the crust to avoid sogginess and ensure a crispy base.
  • Use fresh lime juice and zest for the best bright, citrus flavor.
  • Chill bars thoroughly to achieve the perfect creamy and firm texture.
  • Do not overmix the filling to prevent cracks in the cheesecake.
  • Bars can be stored in the fridge for up to 5 days or frozen for up to 2 months.