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    Home » Recipes » Key Lime Cheesecake Bars

    Key Lime Cheesecake Bars

    Key lime pie and cheesecake collide in these creamy and tart Key Lime Cheesecake Bars!

    Jump to Recipe Print Recipe
    close up of key lime cheesecake bar

    Key Lime Pie is A THING in Florida. And I am here for it!

    We've been on kind of a quest to find the best key lime pie in the area, so every time we see it on the menu at a restaurant we always order a piece. You know...for research. 😜

    overhead picture of yummy noises key lime cheesecake bars

    Key lime pie is a really refreshing dessert, the citrusy filling is smooth and tangy, and goes perfectly with the buttery graham cracker crust.

    overhead picture of yummy noises key lime cheesecake bars

    So far, our favorite Key Lime Pie is from a restaurant downtown called The Mansion, and there are a couple elements that make it stand out to me as my favorite!

    The first is that the filling almost has a little bit of a cheesecake feel to it. Traditionally, key lime pie filling has a curd-like texture but I love the addition of just a tiny bit of creaminess. The other thing I really like about their key lime pie is that it's served with a little drizzle of raspberry sauce (though to be honest I'd usually like a larger drizzle of sauce 😋).

    So of course - when creating my own version of this classic Florida dessert, I had to add a little cheesecake element and some raspberry sauce! I also opted to make Key Lime Cheesecake Bars instead of a full cheesecake because Pete and I recently made Classic Lemon Bars and LOVED them!

    yummy noises key lime cheesecake bars with raspberry sauce on rectangular plate

    The raspberry sauce is optional and the bars are still totally delicious without it, but I love the extra flavor and sweetness from the little hit of raspberry. Plus with a quick little shortcut - it's super easy to make!

    yummy noises key lime cheesecake bars with raspberry sauce on rectangular plate

    If you're a fan of citrus desserts, try these Classic Lemon Bars too!

    Yummy noises await you!

    Holding a key lime cheesecake bar
    Print Pin
    4 from 3 votes

    Key Lime Cheesecake Bars

    Key lime pie and cheesecake collide in these creamy and tart dessert bars!
    Course Dessert
    Cuisine American
    Prep Time 20 minutes minutes
    Cook Time 30 minutes minutes
    Cooling time 3 hours hours
    Total Time 4 hours hours
    Servings 16

    Ingredients

    For the crust

    • 2 cups cinnamon graham crackers, crushed (about 14 full sheets)
    • 1 stick butter, melted (¼ lb or ½ cup)
    • ⅛ teaspoon salt

    For the filling

    • 4 oz cream cheese, softened
    • 1 14-oz can sweetened condensed milk
    • 2 large eggs
    • 1 tablespoon fresh key lime zest (from about 4 key limes)*
    • ½ cup fresh key lime juice (from about 16 key limes)*

    For the sauce/serving (optional but recommended!)

    • ¼ cup raspberry preserves
    • 1 tablespoon water
    • whipped cream

    Instructions

    For the crust

    • Preheat oven to 350ºF. In a large bowl, combine graham cracker crumbs, butter and salt. Stir well until the mixture is thoroughly combined and resembles wet sand. Line an 8x8 baking dish with 2 sheets of parchment paper laid perpendicular so that a couple inches of paper drape over each edge of the pan and spray with cooking spray. Pour the crust mixture into the pan and use your hands to spread out and press firmly into an even layer. Bake for 10 minutes.

    For the filling

    • While the crust bakes, make the filling. Add softened cream cheese to a large bowl and beat with an electric mixer until fluffy. Add sweetened condensed milk and beat to combine, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, then the lime zest and juice. Pour the filling into the warm baked crust and smooth out the surface. 
    • Return to oven and bake until filling is just set, about 16-18 minutes. Remove from oven and allow to cool completely; cool for 1-2 hours at room temperature and then transfer to the refrigerator to chill for another 1-2 hours.
    • Use parchment paper to remove from pan and transfer to a cutting board. Cut into 16 two-inch squares, wiping the knife with a damp towel as needed. 

    For the sauce/serving (optional but recommended!)

    • Combine the raspberry jam and water in a small microwave safe bowl and microwave for about 20 seconds. Whisk to combine and pour through a fine mesh sieve to strain out seeds. Refrigerate until ready to serve. 
    • Before serving, drizzle bars with raspberry sauce and top with a squirt of whipped cream and a small slice of lime, if desired. Enjoy! 

    Notes

    Store in the refrigerator and serve cold. 
     
    *If you can't find fresh key limes, you can substitute regular lime zest and Nellie & Joe’s Famous Key West Lime Juice. I have made them both ways and in a side by side comparison, I do prefer the fresh key lime zest & juice so if you can find them I think it's worth it, but this brand of bottled juice is a good substitute. 
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    Reader Interactions

    Comments

    1. Suzie Martin

      May 03, 2019 at 7:11 am

      Mind control!! Hilarious!!
      Your photos of this key lime cheesecake with raspberry sauce are dynamite!! Off to the grocery store ????????

      Reply
    2. Bella Taylor

      May 03, 2019 at 8:35 am

      Cheesecake or key lime pie? That's always my dilemma when choosing from a dessert menu. This recipe promises both in one swoop! Definitely my kinda dessert! Yummmmm!

      Reply
    3. Sheenam | thetwincookingproject

      May 05, 2019 at 1:17 am

      These cheesecake bars look so yummy!!! Love the presentation and the easy recipe.

      Reply
    4. Katie

      June 18, 2021 at 9:43 am

      Love these bars so much! Making 2 batches for Father’s Day weekend. How long do they keep in the fridge?

      Reply
      • Rachel

        June 18, 2021 at 11:06 am

        I'm so happy to hear that! 🙂
        I think they should last about 5 days in the fridge but as always, please use your best judgment! They keep great in the freezer so I usually freeze any leftovers we have. They taste great frozen too, no need to thaw!

        Reply
    5. Katie

      June 18, 2021 at 11:37 am

      Ok awesome! Thanks for getting back to me so quickly! I’ll be giving them to my dad and father in law tomorrow and then husband on Sun so that’s great that they last 5 days in fridge! I’ve made a similar recipe a few weeks ago and my husband said he liked this one so much better. Thanks!!

      Reply
    6. Goose

      November 09, 2023 at 10:38 pm

      Wayyyyyyy too many limes!!!! You will not need 16. You will need five max. And I would half the amount of lime juice to 1/4 of a cup and remove the lime zest. Over powers the whole thing.

      Reply
      • Rachel

        November 10, 2023 at 5:20 am

        Key limes are much smaller than the typical Persian limes found at the grocery store - if you are using regular limes then you definitely won’t need as many! 😊

        Reply

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    About Me

    Hi! I’m Rachel. Welcome to Yummy Noises, and thank you for visiting! I’m obsessed with food, and I think the absolute best way to gauge how good a recipe really is, is by the yummy noises. To me – that is how you know that your food is really awesome, and those are some of my favorite sounds in the world! More→

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