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Photo:Greg Dupree

a recipe photo of the Key Lime Pie–Inspired Cheesecake Bars

Greg Dupree

Chill Time:4 hrsActive Time:20 minsTotal Time:6 hrs 10 minsServings:15

Chill Time:4 hrs

Chill Time:

4 hrs

Active Time:20 mins

Active Time:

20 mins

Total Time:6 hrs 10 mins

Total Time:

6 hrs 10 mins

Servings:15

Servings:

15

the ingredients to make the Key Lime Pie–Inspired Cheesecake Bars

Cook Mode(Keep screen awake)Ingredients1 1/2cupsgraham cracker crumbs(from13sheets)1/4cupsugar4tablespoonsunsalted butter, melted1/4teaspoonsalt3(8-ounce) packagesreduced-fat cream cheese, softened2(4.4-ounce) containersvanilla bean skyr(thick strained Icelandic yogurt)1cupKey lime juice, plus zest and slices for garnish3/4cupsweetened condensed milkorsweetened condensed coconut milk1 1/2tablespoonscornstarch3largeeggs, at room temperature

Cook Mode(Keep screen awake)

Ingredients

1 1/2cupsgraham cracker crumbs(from13sheets)

1/4cupsugar

4tablespoonsunsalted butter, melted

1/4teaspoonsalt

3(8-ounce) packagesreduced-fat cream cheese, softened

2(4.4-ounce) containersvanilla bean skyr(thick strained Icelandic yogurt)

1cupKey lime juice, plus zest and slices for garnish

3/4cupsweetened condensed milkorsweetened condensed coconut milk

1 1/2tablespoonscornstarch

3largeeggs, at room temperature

Directions

Process graham crackers in a food processor until finely ground, about 15 seconds. Transfer the crumbs to a medium bowl. Add sugar, butter and salt; stir to coat until the mixture resembles wet sand. Transfer to the prepared baking pan; press evenly into the bottom of the pan. Bake until fragrant and golden brown, 10 to 12 minutes. Let cool while preparing filling.

a photo of the crust for the cheesecake bars

Reduce oven temperature to 300°F. Rinse and dry the food processor bowl. Process cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl and add skyr; process until combined, about 20 seconds.  Add Key lime juice, condensed milk and cornstarch; pulse until just combined and smooth, about 30 pulses, stopping to scrape the sides of the bowl and stirring as needed. Add eggs, 1 at a time, pulsing between each addition until just combined.

a photo of the wet ingredients in the food processor

Pour the filling into the graham cracker crust. Bake until just set but still slightly jiggly, about 40 minutes. Let cool for 1 hour. Refrigerate, uncovered, for at least 4 hours or up to 12 hours.

a photo of the cheesecake mixture being poured into the crust

Nutrition InformationServing Size: 1 barCalories 284, Fat 17g, Saturated Fat 11g, Cholesterol 79mg, Carbohydrates 25g, Total Sugars 16g, Added Sugars 14g, Protein 7g, Fiber 0g, Sodium 295mg, Potassium 47mg

Nutrition Information

Serving Size: 1 barCalories 284, Fat 17g, Saturated Fat 11g, Cholesterol 79mg, Carbohydrates 25g, Total Sugars 16g, Added Sugars 14g, Protein 7g, Fiber 0g, Sodium 295mg, Potassium 47mg

Serving Size: 1 bar

Calories 284, Fat 17g, Saturated Fat 11g, Cholesterol 79mg, Carbohydrates 25g, Total Sugars 16g, Added Sugars 14g, Protein 7g, Fiber 0g, Sodium 295mg, Potassium 47mg

EatingWell.com, March 2024

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