Key Lime Cheesecake Bars With Almond Cookie Crust

Name: Key Lime Cheesecake Bars With Almond Cookie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1/4 cups Sliced Almonds, Chopped Fine; 1-1/4 cup Whole Wheat Pastry Flour Or All-Purpose Flour; 1/4 cups Powdered Sugar; 7 Tablespoons Cold Butter, Sliced In Small Pieces; FOR THE KEY LIME FILLING:; 8 ounces, weight Cream Cheese, Room Temperature; 6 whole Egg Yolks; 24 ounces, fluid Sweetened, Condensed Milk; 1 cup Lime Juice

Servings: persons

1
For the crust:
2
Preheat oven to 325 F.
3
In a food processor or a large bowl add chopped almonds, flour and powdered sugar. Pulse or mix until well blended. If you are using a food processor, add butter and pulse until you reach pea-sized chunks. Otherwise use a pastry cutter and cut butter in until you reach small, pea-sized pieces.
4
Place crust mixture into a ungreased 9x13 pan. Press crust mixture evenly into the pan. Place in the oven and bake for 20 minutes. Remove from oven and set aside.
5
For the filling:
6
Preheat oven to 350 F.
7
Into the bowl of your stand mixer fitted with a whisk attachment add cream cheese and beat on medium-high speed until light and fluffy about 3 minutes. Scrape down the sides of bowl.
8
Add egg yolks and beat on medium-high speed for 4 minutes, scraping down the sides of the bowl at least two times. The cream cheese mixture will appear pale yellow at this point.
9
Scrape down the sides of the bowl and drizzle in the sweetened condensed milk while beating on medium-high speed. Continue to beat another 3 minutes.
10
Turn mixer speed to low and add lime juice. Mix just until incorporated, scraping down the sides of bowl as needed.
11
Pour the lime filling over the baked crust and place into the preheated oven. Bake for 10 minutes.
12
Cool until room temperature and then refrigerate prior to serving.
13
Serve with a large dollop of whipped cream.

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: FOR THE CRUST:, 1/4 cups Sliced Almonds, Chopped Fine, 1-1/4 cup Whole Wheat Pastry Flour Or All-Purpose Flour, 1/4 cups Powdered Sugar, and more.

Yes, Key Lime Cheesecake Bars With Almond Cookie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!