Silky Lime Cheesecake Bars
Creamy. Tangy. Delicious. These Easy Key Lime Cheesecake bars combine your favourite silky, smooth, and creamy cheesecake interior with zesty lime curd and a perfectly crispy graham cracker crust! This recipe is simple to make, mouth watering, and the ultimate refreshing picnic treat!
Ingredients
Graham Cracker Base
- 1/2 cup Unsalted Butter melted
- 1/4 cup Granulated Sugar
- 3/4 cup All-Purpose Flour
- 1 cup Graham Cracker crumbs
- 1 Key Lime, zest only (can be substituted with lime zest, reserve juice for filling)
- 1/4 cup Toasted Sweetened Coconut (optional - can be replaced with additional graham cracker crumbs)
- pinch of salt
Cheesecake Filling
- 1 can Sweetened Condensed Milk (approx. 250g or 6.54 oz)
- 8 oz Cream Cheese room temperature (approx. 250g)
- 2 Egg Yolks large, room temperature
- 1/2 cup Key lime juice (can be substituted with lime juice, approx. 4 limes)
- pinch of salt
Lime Curd
- 4 Egg Yolks large
- 2/3 cups Granulated Sugar
- 1/3 cups Key Lime Juice (can be substituted with lime juice)
- 4 tbsp Unsalted Butter cubed
- pinch of salt
Instructions
Graham Cracker Base
- Start by preheating your oven to 350F (325F convection bake). Line a 9"x9” baking pan with parchment paper.
- In a large bowl, use a spoon to combine melted butter with flour, sugar, toasted coconut, salt, lime zest and graham cracker.
- Press mixture evenly into the bottom of the prepared 9”x9” baking pan. Bake for ~15-20 minutes or until edges are golden brown. While crust is baking, start on the cheesecake filling.
Cheesecake Filling
- In a large bowl, whisk together softened cream cheese, sweetened condensed milk, egg yolks, and lime juice.
- Add a pinch of salt and pour mixture over the baked crust, make sure to spread evenly to the edges.
- Return baking pan to the oven for another ~15 minutes or until set.
Lime Curd
- In a medium saucepan, over low heat, combine lime juice, sugar, and egg yolks. Whisk mixture frequently as it heats. You will notice that the mixture begins to feel thicker – continue whisking!
- After about 7-8 minutes, the curd mixture will begin to leave a trail when lifted.
- Add butter and whisk until fully melted. Add pinch of salt and whisk one final time. Remove from heat.
- Transfer the hot lime curd to a bowl/jar and cover to prevent film from forming (optionally: you can first strain the lime curd to remove any residual fragments for an even smoother consistency!).
- Once cooled to room temperature, top cheesecake filling with a layer of lime curd. Return to the fridge for at least 30 minutes to allow the flavours to marry, cut, and enjoy!
Notes
Sofia’s Tips:
- I love to keep extra lime curd frozen as an easy addition to summer desserts!
- To freeze: Place in a freezer bag, push out air while sealing. Store for up to 6 months. To thaw, place in the refrigerator for 2 hours, then transfer to a bowl. Stir a few times and voila! You have lime curd that is as perfect as the day that you made it!
Tried this recipe?Let us know how it was!