If you're a fan of tangy citrus flavors and creamy cheesecake, then you'll love these Key Lime Cheesecake Bars. These bars combine the zesty brightness of key lime with the indulgent richness of cheesecake, all layered on top of a buttery graham cracker crust. They're perfect for any occasion, from potlucks to family gatherings. Follow this simple recipe to create a batch of these irresistible treats.


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Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:16 ounces (2 packages) cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/3 cup key lime juice (freshly squeezed if possible)
Zest of 2 key limes (about 1 tablespoon)
1 teaspoon vanilla extract
For the Topping:1 cup sour cream
2 tablespoons granulated sugar
Zest of 1 key lime (about 1/2 tablespoon)
Additional key lime slices for garnish (optional)


Instructions:

Making the Crust:

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand and holds together when pressed.

Press the mixture evenly into the bottom of the prepared baking pan.

Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.

Making the Cheesecake Filling:In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the eggs, one at a time, beating well after each addition.

Stir in the key lime juice, key lime zest, and vanilla extract until fully incorporated.

Pour the cheesecake filling over the cooled crust, spreading it into an even layer.


Baking and Topping:

Return the pan to the oven and bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

While the cheesecake is baking, prepare the topping. In a small bowl, mix together the sour cream, granulated sugar, and key lime zest.

After the cheesecake has finished baking, remove it from the oven and let it cool for 10 minutes.

Carefully spread the sour cream topping over the warm cheesecake layer.

Return the pan to the oven and bake for an additional 10 minutes.

Remove the cheesecake bars from the oven and let them cool completely at room temperature.

Once cooled, refrigerate the bars for at least 4 hours, or preferably overnight, to firm up.

When ready to serve, lift the bars out of the pan using the parchment paper overhang. Cut into squares and garnish with key lime slices, if desired.


Serving:

These Key Lime Cheesecake Bars are best enjoyed chilled. Serve them as a refreshing dessert on a hot summer day or as a delightful treat any time of the year. The tangy key lime flavor combined with the creamy cheesecake filling and buttery graham cracker crust will have everyone reaching for seconds. Enjoy!