Key Lime Cheesecake Bars

4.67 from 3 votes

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!

Prep Time20

Cook Time20

Chill Time3

Total Time3 40

Course: Sweets

Cuisine: American

Servings: servings

Calories: 247kcal

Author: Marcie

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 8x8" 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