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BBQ & Grill

Key Lime Pie Cheesecake Bars

These Key-lime-pie-meets-cheesecake bars are the perfect mashup of creamy and tangy flavors, offering just the right amount of sweetness. Use fresh-squeezed Key lime juice if Key limes are in season. If not, bottled Key lime juice works well. No Key limes? No problem. A 1-to-1 mixture of regular lime juice and lemon juice will give you a similar floral flavor.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 1/2 cups graham cracker crumbs (from 13 sheets)
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 3 (8-ounce) packages reduced-fat cream cheese, softened
  • 2 (4.4-ounce) containers vanilla bean skyr (thick strained icelandic yogurt)
  • 1 cup key lime juice, plus zest and slices for garnish
  • 3/4 cup sweetened condensed milk or sweetened condensed coconut milk
  • 1 1/2 tablespoons cornstarch
  • 3 large eggs, at room temperature

Directions

  1. Preheat oven to 350°F. Line a 9-by-13-inch metal baking pan with parchment paper, leaving a 1-inch overhang on 2 sides.
  2. Process 1½ cups graham crackers in a food processor until finely ground, about 15 seconds. Transfer the crumbs to a medium bowl. Add ¼ cup sugar, 4 tablespoons butter and ¼ teaspoon 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.
  3. Reduce oven temperature to 300°F. Rinse and dry the food processor bowl. Process 3 (8-ounce) packages cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl and add 2 (4.4-ounce) containers skyr; process until combined, about 20 seconds. Add 1 cup Key lime juice, ¾ cup condensed milk and 1½ tablespoons cornstarch; pulse until just combined and smooth, about 30 pulses, stopping to scrape the sides of the bowl and stirring as needed. Add 3 eggs, 1 at a time, pulsing between each addition until just combined.
  4. 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.
  5. Remove the cheesecake from the pan using the parchment overhang as handles; place on a cutting board or platter. Cut into 15 (2 1/2-by-2 3/4-inch) bars. Garnish with lime zest and lime slices, if desired.