This delicious and creamy dessert, inspired by Martha Stewart, is perfect for a quick and easy treat. With its zesty Key lime flavor and smooth texture, it’s a crowd-pleaser that requires minimal effort. Made with common ingredients like graham crackers and cream cheese, these bars are a flexible, no-fuss recipe for any occasion!
Recipe Ingredients:
- 1 cup finely ground graham crackers (from 9 crackers)
- 3 tablespoons sugar
- ½ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted and cooled
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 can (14 ounces) sweetened condensed milk
- ⅓ cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving
- ½ teaspoon pure vanilla extract
- ½ cup cold heavy cream
How To Make Key Lime Cheesecake Recipe?
- Prepare the crust: Whisk together graham cracker crumbs, sugar, and salt in a mixing bowl. Stir in the melted butter until the mixture resembles wet sand and holds together when squeezed.
- Press and freeze the crust: Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan. Freeze the crust for 15 minutes until firm.
- Mix the cream cheese and condensed milk: In a stand mixer fitted with a paddle attachment, beat the cream cheese and sweetened condensed milk on medium-high speed until light and fluffy, about 5 minutes.
- Add lime and vanilla: Add Key lime juice, zest, and vanilla extract to the mixture and beat for another minute until fully combined.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine and layer the filling: Gently fold the whipped cream into the cream cheese mixture. Pour the filling over the chilled crust, smoothing the top with an offset spatula.
- Chill the bars: Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to 3 days.
- Serve and garnish: Run a knife along the edges of the pan before releasing the sides. Use a knife to loosen the crust from the base. Garnish with thin lime rounds before serving.
Recipe Tips:
- Use room-temperature cream cheese: This ensures a smooth and creamy filling without lumps, so take it out of the fridge about 30 minutes before starting.
- Chill the crust properly: Freezing the crust for at least 15 minutes helps it hold together when you add the filling. Don’t skip this step!
- Fresh lime juice is a must: Bottled lime juice won’t give you the same fresh and tangy flavor, so squeeze those limes for the best results.
- Fold whipped cream gently: To keep the filling light and airy, carefully fold in the whipped cream without overmixing.
- Refrigerate long enough: Allow at least 12 hours for the dessert to set properly—this makes cutting and serving easier and ensures the best texture.
How To Store Leftovers?
- Refrigerate: Let the Key Lime Bars cool to room temperature first. Then, cover them tightly with plastic wrap or transfer them to an airtight container. Store in the refrigerator for up to 3 days to keep them fresh.
- Freeze: After cooling, wrap the bars tightly in plastic wrap and aluminum foil or place them in a freezer-safe container. Freeze for up to 1 month.
Nutrition Facts
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 75mg
- Potassium: 100mg
- Total Carbohydrate: 23g
- Dietary Fiber: 0g
- Sugars: 14g
- Protein: 2g
Check out More Recipes:
Martha Stewart Key Lime Cheesecake
Description
This delicious and creamy dessert, inspired by Martha Stewart, is perfect for a quick and easy treat. With its zesty Key lime flavor and smooth texture, it’s a crowd-pleaser that requires minimal effort. Made with common ingredients like graham crackers and cream cheese, these bars are a flexible, no-fuss recipe for any occasion!
Ingredients
Instructions
- Prepare the crust: Whisk together graham cracker crumbs, sugar, and salt in a mixing bowl. Stir in the melted butter until the mixture resembles wet sand and holds together when squeezed.
- Press and freeze the crust: Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan. Freeze the crust for 15 minutes until firm.
- Mix the cream cheese and condensed milk: In a stand mixer fitted with a paddle attachment, beat the cream cheese and sweetened condensed milk on medium-high speed until light and fluffy, about 5 minutes.
- Add lime and vanilla: Add Key lime juice, zest, and vanilla extract to the mixture and beat for another minute until fully combined.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine and layer the filling: Gently fold the whipped cream into the cream cheese mixture. Pour the filling over the chilled crust, smoothing the top with an offset spatula.
- Chill the bars: Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to 3 days.
- Serve and garnish: Run a knife along the edges of the pan before releasing the sides. Use a knife to loosen the crust from the base. Garnish with thin lime rounds before serving.
Notes
- Use room-temperature cream cheese: This ensures a smooth and creamy filling without lumps, so take it out of the fridge about 30 minutes before starting.
- Chill the crust properly: Freezing the crust for at least 15 minutes helps it hold together when you add the filling. Don’t skip this step!
- Fresh lime juice is a must: Bottled lime juice won’t give you the same fresh and tangy flavor, so squeeze those limes for the best results.
- Fold whipped cream gently: To keep the filling light and airy, carefully fold in the whipped cream without overmixing.
- Refrigerate long enough: Allow at least 12 hours for the dessert to set properly—this makes cutting and serving easier and ensures the best texture.
Martha Stewart Key Lime Cheesecake