You’re going to love the slightly tangy flavors of key lime mixed with the sweetness of the strawberries in these Strawberry Key Lime Cheesecake Bars!
As I was thinking of desserts to take to my aunt and uncle’s house for the 4th of July, I wanted to make something that wasn’t necessarily red, white, and blue. There isn’t a rule anywhere that says that your desserts should be color coordinated with the holiday. Gasp – I know! Plus, I was really in the mood for cheesecake!
Even though these were not color coordinated, everyone loved them! The tangy and the sweet is a perfect combination.
Wanna know something else…this was my first time making cheesecake. Like, real cheesecake.
I’ve made Pumpkin Cheesecake for years (it’s not on the site yet, but it will be this fall, so be sure to follow along on social media to get that amazing recipe), however it’s baked more like a pie.
What ingredients do you need to make Strawberry Key Lime Cheesecake Bars?
- vanilla cream-filled cookies
- cream cheese
- sour cream
- key lime juice
- key lime zest
What’s the difference between lime and key lime?
At first glance they don’t appear very different, however key limes are smaller than limes and the skin is greener, than that of a key lime.
However, key limes are more acidic.
Can I substitute lime for key lime in these Strawberry Key Lime Cheesecake Bars?
You can – however, you will want to add a splash of lemon juice as well.
How do you know when cheesecake is done?
Cheesecake is done when the edges are firm and the center has a slight jiggle. (SLIGHT!) The toothpick test does not work with cheesecake.
Here are our favorite strawberry desserts:
- 30 vanilla cream-filled cookies
- 1/4 cup butter melted
- 3 - 8 ounce packages cream cheese room temperature
- 3/4 cup sugar
- 3/4 cup sour cream
- 1/3 cup key lime juice
- 1/4 cup flour
- 3 eggs
- 1 Tablespoon key lime zest
- 1 pound strawberries washed, stems removed, sliced in 4ths, mixed with 1/4 cup sugar
- Mix together the strawberries and the sugar first, and allow to macerate in the fridge for at least 30 minutes.
- Fill a large sheet pan with water and place on the bottom rack in your oven.
- Preheat the oven to 325 degrees.
- Place the cookies (whole) in a food processor - and pulse until they are crumbs.
- Mix together the cookie crumbs and melted butter.
- Line a 9X13 inch baking dish with foil, spray with non-stick spray and press the cookie crumb mixture into the bottom, making sure to evenly mash it all over.
- In a stand mixer, beat the cream cheese until creamy.
- Beat in the sugar and sour cream.
- With the mixer on low add the flour, key lime juice, and zest - beat until combined.
- Add the eggs one at a time, with the mixer on low.
- Do not over mix. Just mix until the eggs are combined.
- Spread the cheesecake batter evenly over the cookie crust bottom.
- Drop 1 cup of the strawberry mixture randomly over the cheesecake batter.
- Using a knife, swirl the strawberries in, making sure not to press the knife through the cookie crust.
- Place in the oven, over the rack with the water, and bake for 45 minutes.
- Remove and allow to cool completely.
- Place in the fridge until completely chilled.
- Cut into squares, and top with additional strawberries if desired.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 729Total Fat: 31gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 347mgSodium: 1106mgCarbohydrates: 96gFiber: 1gSugar: 58gProtein: 19g