Key Lime Cheesecake Bars
Key Lime Cheesecake Bars - a delicious key lime cheesecake bar recipe that is a little lighter and fluffier than your classic version!
Ingredients
Crust:
- 4 cup vanilla wafers crushed
- 1 cup butter melted
Filling:
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- 1/3 cup fresh key lime juice
- zest of 1 key lime
- 8 oz cool whip
Instructions
- Preheat oven to 350 degrees F.
- Prepare a 9x13 pan by lining it with parchment, ensuring the parchment folds over the sides to allow for easily removal of the bars.
- Combine vanilla wafers and butter in a medium-sized bowl; use a fork to combine.
- Pour out wafer mixture into prepared pan. Spread out evenly and use your hands to press down firmly to create a crust. Place in oven, middle rack, and let bake 15 minutes. Remove and let cool. Set aside.
- In a large mixing bowl add softened cream cheese and sweetened condensed milk. Use a whisk to combine until smooth (it's okay if there are still very small chunks of cream cheese).
- Add lime juice and lime zest. Whisk to combine.
- Add cool whip and use a large spatula to fold in the cool whip gently - you don't want to stir or the cool whip will lose some of this volume.
- Pour out cool whip mixture on top of the crust. Spread out evenly.
- Place in the refrigerator for a minimum of 2 hours - preferably overnight.
- Cut into squares and serve.
Notes
- Storage: cover pan with foil and place in the refrigerator for up to 5 days. For freezing, wrap in plastic wrap and place in a freezer safe container and store in the freezer for up to a month.
- Dairy-Free: you can use plant-based butter and sweetened condensed coconut milk in place of the regular sweetened condensed milk.
- Gluten-Free: you can sub gluten-free graham crackers for the vanilla wafers.
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