Key Lime Cheesecake Squares
Indulge in the perfect balance of tangy and creamy with these irresistible Key Lime Cheesecake Squares! Featuring a buttery graham cracker crust and a luscious key lime-infused cheesecake filling, this dessert is a tropical twist on a classic favorite. The addition of sour cream enhances the velvety texture, while fresh lime juice and zest deliver a vibrant citrus punch. Baked to perfection and chilled for ultimate flavor, these squares are easy to slice and serve, making them ideal for parties, picnics, or a refreshing treat anytime. Garnish with whipped cream and a sprinkle of lime zest for an elegant finishing touch. Ready in just over an hour, with minimal prep time, this recipe is your go-to for a crowd-pleasing dessert that’s both stunning and easy to make.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 0.5 cup sour cream
- 0.5 cup key lime juice
- 1 tablespoon lime zest
- 2 large eggs
- whipped cream (optional, for topping)
- lime slices or zest (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C). Line a 9x9-inch square baking pan with parchment paper, leaving a bit of overhang on the sides to make the cheesecake squares easier to remove later.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened.
Press the mixture firmly and evenly into the prepared baking pan to form the crust. Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar together using a handheld or stand mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream, key lime juice, and lime zest to the cream cheese mixture. Beat until well combined.
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix, as this can cause cracks as the cheesecake bakes.
Pour the cheesecake filling over the pre-baked crust and spread it into an even layer.
Bake the cheesecake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking; the cheesecake will firm up as it cools.
Remove the pan from the oven and allow the cheesecake to cool completely at room temperature. Then, cover the pan with plastic wrap and refrigerate for at least 3 hours or overnight to set fully.
Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Place it on a cutting board and cut into 16 squares.
Serve the Key Lime Cheesecake Squares as is, or garnish with whipped cream and a small lime slice or extra zest for a decorative touch. Enjoy!
Nutrition Facts
Calories |
4115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.1 g | 364% | |
| Saturated Fat | 165.6 g | 828% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 2787 mg | 121% | |
| Total Carbohydrate | 363.5 g | 132% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 246.5 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 820 mg | 63% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1049 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
