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Key Lime Pie Cheesecake Bars How-To

key lime cheesecake bars
Jump into spring with both feet with one bite of these cool, creamy Key Lime Pie-inspired bars. MORE+ LESS-

I know there are some die-hard Key lime pie fans out there. I’m a huge fan myself. That silky texture, the tangy Key lime and the graham cracker crust makes me weak in the knees.

Well hold on to your hats, because these Key Lime Pie Cheesecake Bars take Key lime pie and another favorite, cheesecake, and marries them in a flaky crescent crust. You’ll love the delicious buttery layers that melt in your mouth. Just you wait.

Or how about the fact that these beauties take just a few simple ingredients and are a snap to make? You’ll love that too. 

Start by lining an 8x8-inch baking pan with aluminum foil. Make sure you leave enough foil up the sides to easily remove the bars later. Coat with non-stick spray.

limes and baking pan with aluminum foil

Unwrap your Pillsbury Crescent dough and separate it at the seam to create two 8-inch squares. Place one of the squares in the pan and pinch the seams closed.

crescent dough pressed in pan

Take the other half of the dough, press the seams together, then cut into four equal-size strips and press them into the sides of the pan, pinching the seams closed again. Some overlapping is ok. 

Use a fork to pierce the dough all over to prevent it from rising too much when it bakes.

pressing seams of dough together

Pop the dough into the oven and pre bake the crust for 5 minutes.

While it’s baking combine some cream cheese, salt and lime zest in a large bowl.

zesting lime into bowl

Whisk the cream cheese until it’s smooth, then add the sweetened condensed milk and egg yolk. Lastly, add the Key lime juice. I recommend squeezing all the Key limes into a measuring cup first, then pouring it into the pan through a mesh strainer. Those tiny Key lime seeds can sneak past you, and this will catch every last one!

straining lime juice

Whisk the Key lime mixture until it’s smooth and creamy then pour it into your pre-baked crust. Return it back to the oven where it will finish baking.

pouring filling in pan

Once it’s cooled to room temperature, cover it and refrigerate for an additional 3 hours. Use the excess foil that’s hanging over the pan to lift the bars out.

bars removed from pan

Cut them into squares and top with whipped cream and a little extra lime zest if desired. 

Tell me you don’t want to just sink your teeth into one of these … I know I do!

key lime cheesecake bars