Monday, July 15, 2019

Lime Cheesecake Pie Bars

Yield: 42 bite-size servings


  • Crust
    • 1 box (14.4 oz) graham crackers
    • 4 tbsp sugar
    • 1/4 tsp salt
    • 16 tbsp butter, melted
  • Filling
    • 2 packages (8 oz. each) cream cheese
    • 2 cans (14 oz. each) sweetened condensed milk
    • 8 egg yolks
    • Zest of 3 limes
    • 1 cup lime juice
      • The 3 limes will give you ~1/2 cup, so you'll need some extra
    • 1 tsp vanilla extract


  1. In a food processor, pulse the graham crackers until you have crumbs.  Transfer to a mixing bowl.
  2. Add the sugar & salt to the crumbs.  Toss together.
  3. Add the melted butter to the crumbs and mix well.
  4. Line a 9" x 13" baking pan with parchment paper.  Press the crumb mixture into the bottom.
  5. Bake the crust at 350°F for 10 minutes.
  6. While the crust is baking, in a stand mixer use the whisk to whip the cream cheese until fluffy.
  7. Add the remaining filling ingredients and mix well.  Make sure there are no lumps of cream cheese.
  8. Pour the filling over the hot crust (right out of the oven).  Return to the over and bake at 350°F for 25-30 minutes.  The top should be set, but you don't want it to brown.  If you see any cracks forming then pull them out of the oven immediately.
    • 26 minutes was spot-on for me
  9. Cool on a wire rack.  Transfer to the refrigerator and cool overnight.
  10. Cut into serving sizes (I did seven rows, six per row).  Serve right from the fridge.
Adapted from Lil Luna.

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