Key lime cheesecake bars are perfect for spring and summer time. It is smooth, creamy, and delicious. If you love key lime pie and cheesecake then you have to try this recipe. 

Ingredients: 

Crust

• 1 ½ cup graham cracker crumbs
• 1 stick butter, melted
• 2 tbsp sugar
• Pinch of salt

Fillings

• 1 can (14 oz) sweet condensed milk
• 1 pack (8 oz) of cream cheese
• 4 egg yolks
• 1 tbsp lime zest 
• ½ tsp vanilla extract
• ½ cup lime juice

Toppings (optional)

• 1 tsp lime zest
• Whipped cream
• Limes

Directions: 

Preheat oven to 350. 

In a small bowl, mix the melted butter with crushed graham crackers, sugar, and salt.

Line a 13×9 inch pan with parchment paper. Press crumbs evenly into the bottom of the pan. Place it in the oven and bake it for 5 minutes. 

Use a stand mixer or hand mixer to beat the cream cheese until smooth. Add the condensed milk, eye yolks, lime zest, and lime juice. Mix until combined. 

Pour the filling on top of the crust. Spread it evenly. Bake for 15 minutes or until set. Remove from oven and let it cool down. Sprinkle remaining lime zest. Refrigerate for 2-3 hours before serving. 

Cut it into squares and serve. For extras, store it in an airtight container using parchment for each layer so it won’t stick together.

Print Recipe

Key Lime Cheesecake Bars

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Ingredients

• Crust
• 1 1/2 cup graham cracker crumbs
• 1 stick butter melted
• 2 tbsp sugar
• Pinch of Salt
• Fillings
• 1 can sweet condensed milk (14 oz)
• 1 pack of cream cheese (8 oz)
• 4 egg yolks
• 1 tbsp lime zest
• 1/2 tsp Vanilla Extract
• 1/2 cup Lime Juice
• Toppings (optional)
• 1 tsp lime zest
• Whipped Cream
• Limes

Instructions

• Preheat oven to 350.
• In a small bowl, mix the melted butter with crushed graham crackers, sugar, and salt.
• Line a 13x9 inch pan with parchment paper. Press crumbs evenly into the bottom of the pan. Place it in the oven and bake it for 5 minutes.
• Use a stand mixer or hand mixer to beat the cream cheese until smooth. Add the condensed milk, eye yolks, lime zest, and lime juice. Mix until combined.
• Pour the filling on top of the crust. Spread it evenly. Bake for 15 minutes or until set. Remove from oven and let it cool down. Sprinkle remaining lime zest. Refrigerate for 2-3 hours before serving.
• Cut it into squares and serve.
• For extras, store it in an airtight container using parchment for each layer so it won't stick together.