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Easy Key Lime Cheesecake Bars featuring a crunchy graham cracker base with toasted coconut, creamy lime cheesecake filling, and a tangy homemade lime curd topping.

Ingredients

Scale
  • Graham Cracker Base: 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1 cup graham cracker crumbs
  • 1 key lime, zest only (can substitute with lime zest, reserve juice for filling)
  • 1/4 cup toasted sweetened coconut (optional, can be replaced with extra graham cracker crumbs)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (325°F for convection). Line a 9×9 inch baking pan with parchment paper.
  2. In a large bowl, mix melted butter, all-purpose flour, granulated sugar, toasted coconut, salt, lime zest, and graham cracker crumbs until mixture forms coarse, damp crumbs.
  3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan.
  4. Bake crust for 15-20 minutes or until edges turn golden brown. Remove from oven and set aside to cool slightly.
  5. Cheesecake Filling: In a large bowl, whisk together softened cream cheese, sweetened condensed milk, egg yolks, and fresh lime juice until smooth and creamy.
  6. Add a pinch of salt and pour the cheesecake mixture evenly over the warm crust, smoothing out to the edges.
  7. Return the pan to the oven and bake for about 15 minutes or until the filling sets but is still slightly jiggly in the center. Remove and let cool.
  8. Lime Curd: In a medium saucepan over low heat, whisk together lime juice, granulated sugar, and egg yolks frequently to prevent lumps and sticking.
  9. Cook for 7-8 minutes until the mixture thickens and coats the back of a spoon.
  10. Remove from heat and whisk in cubed unsalted butter until smooth and fully incorporated.
  11. Add a pinch of salt, whisk once more, and pour the lime curd into a bowl or jar.
  12. Cover to prevent skin from forming; optionally strain through a fine mesh sieve for smoothness.
  13. Allow lime curd to cool completely to room temperature.
  14. Once cooled, spread a generous layer of lime curd over the set cheesecake bars.
  15. Chill assembled bars in the refrigerator for at least 30 minutes before slicing and serving.

Notes

Extra lime curd can be frozen for up to six months., To freeze lime curd, place it in a freezer bag, remove air, seal tightly, and store in the freezer., Thaw frozen lime curd in the refrigerator and stir well before use.

Nutrition

Find it online: https://cozyovenkitchen.com/easy-key-lime-cheesecake-bars/