These Key Lime Cheesecake Bars feature a buttery graham cracker crust and creamy cheesecake filling with the refreshing flavor of key lime. This is an easy make ahead dessert that comes together with minimal prep!

Key lime cheesecake bars cut into squares.

I fell in love with key limes the first time I made classic key lime pie. Juicing all of those tiny limes felt like a labor of love, but it was totally worth it.

Key limes have a bold, citrusy flavor that’s slightly sweeter than regular limes, with a floral flavor that really sets them apart.

I have been making mini lemon cheesecakes for years, and decided to try a variation with key limes. These Key Lime Cheesecake Bars were born, and I’m so glad that I have another delicious way to use them.

These bars start with a buttery, press-in graham cracker crust that’s baked until golden brown. The tangy, sweet cheesecake filling is the perfect contrast, especially with the bright flavor of key lime zest, juice and pure vanilla extract.

They’re topped off with homemade whipped cream for the ultimate key lime dessert. I love topping them with additional key lime zest and slices to make them extra festive.

The glory of this recipe is that it can be made completely in advance, and it takes just 20 minutes to prep. 🙂

If you don’t want to turn on the oven, be sure to try these mini no bake cheesecakes. They’re perfect for summer!

Cheesecake bars cut into squares with whipped cream, key lime zest and juice.
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Why you’ll love this recipe

  • These key lime cheesecake bars are cheesecake without the fuss. They take just 20 minutes to prepare and there’s no water bath needed when baking them!
  • They’re creamy and decadent with a pop of freshness from key lime and a buttery, graham cracker crust.
  • You can easily make this recipe gluten-free by using gluten-free graham crackers.
  • It’s a fabulous make ahead dessert that’s ideal for spring and summer gatherings.

Recipe ingredients

There are three simple components to this recipe: the graham cracker crust, the cheesecake filling, and the whipped cream topping.

Cheesecake bars with key lime ingredients.
  • Graham cracker crumbs. You can either purchase pre-made graham cracker crumbs or crush full sheets of graham crackers yourself using a food processor. Use your favorite gluten-free graham crackers or cookies to make the crust gluten-free.
  • Unsalted butter. Binds the crust together and provides rich, buttery flavor. If using salted butter, omit the pinch of salt from the crust.
  • Cream cheese. Use full-fat cream cheese for the richest, creamiest cheesecake filling.
  • Sour cream. Adds a tangy flavor and helps loosen up the cream cheese. Sub with plain Greek yogurt as desired.
  • Key limes. Zest and juice the key limes in advance and even freeze it for a time saver. If you can’t find key limes, sub them with regular limes, lemons or even orange.
  • Eggs. Provides structure to the filling.
  • Whipped cream. Prepare my homemade whipped cream for the perfect topper, or use your favorite store bought brand.

See the recipe card below for the full list of ingredients and quantities.

How to make these easy cheesecake bars

You won’t believe how easy these cheesecake bars are to make. They take just 20 minutes to prepare, and you can speed the process up by zesting and juicing the key limes up to a few days in advance.

Pro tip: Bring the cream cheese, sour cream and eggs to room temperature to create the creamiest, smoothest filling.

See the recipe card below for full instructions.

Prepare the graham cracker crust

Be sure to pack the crumbs in tightly and evenly in the parchment or foil lined 8 x 8″ baking dish.

Prepare the graham cracker crust.
Combine graham cracker crumbs, sugar, pinch of salt and melted butter.
Graham cracker crust before baking.
Press the graham cracker crust evenly into an 8×8″ baking dish.
Baked graham cracker crust in 8x8" baking dish.
Bake at 350 degrees for 10 minutes or until golden.

Prepare the cheesecake filling

Place the cream cheese, eggs and sour cream on the counter for about one hour to bring them to room temperature before making the filling.

Beaten cheesecake filling for key lime cheesecake bars.
Beat cream cheese and sugar until smooth, then beat in eggs, key lime zest and juice and vanilla.
Baked cheesecake bars cooling on wire rack.
Bake the bars at 325 degrees for 30-40 minutes until set.
Cooled cheesecake bars cut into squares.
Cool completely, chill, then cut into bars.

Recipe FAQs

Can this recipe be made with regular lime juice?

Key lime juice is slightly more citrusy, sweet and floral in flavor than regular lime juice, but if you only have regular (Persian) limes on hand, those will work great in this recipe as well.

Can this recipe be made in advance?

Since the cheesecake bars have to chill for at least 3 hours before being sliced and served, they’re a great make-ahead dessert option for potlucks and holiday gatherings.

How long do cheesecake bars last?

Wrap the pan tightly with plastic wrap or transfer the cheesecake bars to an airtight container. They’ll last 3 to 5 days in the fridge.

Key lime cheesecake bars with piped whipped cream and lime slices.

Recipe variations

  • Replace the graham crackers with crushed Nilla Wafers or Golden Oreos for a different flavor profile.
  • Use gluten-free graham cracker crumbs to make this recipe gluten-free.
  • If preparing this recipe in advance, make a batch of stabilized whipped cream instead of regular whipped cream. You can pipe it over the bars and it will hold its shape.
  • For even more lime flavor, top the bars with homemade lime curd.

Recipe notes

  • Pro tip: Bring the cream cheese, sour cream and eggs to room temperature to create the creamiest, smoothest filling.
  • Zest and juice the key limes up to a few days in advance to make this recipe go even more quickly.
  • Sub the key limes with regular Persian limes, lemons or even oranges.
  • If preparing these bars in advance, wait until you’re ready to serve to make the whipped cream since it deflates quickly in the fridge. Or, make a batch of stabilized whipped cream, which holds its shape for a couple days if stored correctly.
Key lime cheesecake bar on a plate with bite out of it.

More key lime desserts you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Key lime cheesecake bars cut into squares.

Key Lime Cheesecake Bars

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 40 minutes
Key lime cheesecake bars feature a buttery graham cracker crust topped with a creamy layer of key lime cheesecake. They're bursting with fresh key lime flavor and are so much easier to make than traditional cheesecake!
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Equipment

Ingredients

For the crust:

  • 1.5 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter melted

For the filling:

  • 16 ounces cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 4 tablespoons sour cream room temperature; sub with plain Greek yogurt
  • 2 large eggs room temperature
  • 1.5 tablespoons key lime zest
  • 1/3 cup fresh key lime juice
  • 2 teaspoons pure vanilla extract
  • homemade whipped cream, for serving optional

Instructions 

Prepare the crust:

  • Preheat the oven to 350 degrees. Line an 8×8" square baking pan with parchment paper or aluminum foil.
    1.5 cups graham cracker crumbs, 3 tablespoons granulated sugar, 1/8 teaspoon salt, 6 tablespoons unsalted butter
  • Place the graham cracker crumbs, 3 tablespoons sugar, and pinch of salt in a small bowl and stir to combine. Add the melted butter and stir until the crumbs are coated well with the butter. Press the crust evenly over the bottom of the prepared baking dish and bake for 10 minutes or until lightly golden brown. Cool on a wire rack while you make the filling. Reduce the oven temperature to 325 degrees.

Prepare the filling:

  • In a medium bowl, beat the cream cheese and sugar together at medium speed until smooth, about 1 minute. Add the sour cream, eggs, key lime juice, zest, and vanilla, and beat until smooth and well incorporated.
    16 ounces cream cheese, 1 cup granulated sugar, 4 tablespoons sour cream, 2 large eggs, 1/3 cup fresh key lime juice, 2 teaspoons pure vanilla extract
  • Pour the filling over the prepared crust and bake for 30-40 minutes or until the filling is set but still a bit jiggly in the center (the filling will set more as it cools). Begin checking for doneness after 30 minutes as all oven times vary.
  • Cool completely on a wire rack, then chill in the refrigerator for a minimum of 3 hours.
  • Once cooled, grab the ends of the foil and lift the cheesecake from the pan. Cut into bars with a very sharp knife, cleaning the knife with warm water in between slices to get a clean slice. Pipe or dollop whipped cream on top of the bars, then serve and enjoy!
    homemade whipped cream, for serving

Notes

  • Pro tip: Zest and juice the key limes in advance and store in the refrigerator until you’re ready to make the bars.
  • If preparing these bars in advance, wait until you’re ready to serve to make the whipped cream since it deflates quickly in the fridge. Or, make a batch of stabilized whipped cream, which holds its shape for a couple days if stored correctly.
  • Sub the key lime juice with your favorite citrus! Lemons, oranges and limes will all work perfectly.
  • Store the bars in the refrigerator for up to 5 days.

Nutrition

Serving: 1bar, Calories: 247kcal, Carbohydrates: 27g, Protein: 3g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Cholesterol: 60mg, Sodium: 69mg, Fiber: 1g, Sugar: 22g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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