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Creamy Baked Key Lime Cheesecake Bars

A close-up of a thick slice of Key Lime Cheesecake Bars showing the graham cracker crust and creamy filling.

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Follow this recipe to make rich, creamy cheesecake bars with a tart Key lime flavor set atop a buttery graham cracker crust.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 3 large eggs
  • 1/2 cup Key lime juice, fresh or bottled
  • 1 teaspoon lime zest
  • 1/4 cup sour cream

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time, mixing well after each addition.
  4. Stir in the Key lime juice, lime zest, and sour cream until just combined. Do not overmix.
  5. Pour the filling over the cooled crust.
  6. Bake for 30 to 35 minutes, or until the edges are set and the center has only a slight jiggle.
  7. Turn off the oven and prop the door open slightly. Let the bars cool in the oven for 30 minutes.
  8. Remove from the oven and cool completely on a wire rack.
  9. Chill the bars in the refrigerator for at least 4 hours, or preferably overnight, before slicing.
  10. Lift the bars out of the pan using the parchment overhang and cut into squares.

Notes

  • For the cleanest slices, use a long, sharp knife dipped in hot water and wiped dry between each cut.
  • Store leftover bars covered in the refrigerator for up to 4 days.
  • Garnish with extra lime zest or a dollop of whipped cream before serving.

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