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Key lime Cheesecake bars with flacks of lime zest on a blue plate.

Key Lime Cheesecake Bars

Barbara Hall
Key limes are sometimes hard to find and tricky to work with, but their unique flavor makes these hand-held cheesecake bites well worth it.
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Chill 8 hrs
Total Time 9 hrs
Course Cookies, Gluten-Free, Nuts
Cuisine American
Servings 36 bites
Calories 143 kcal



  • 1 tablespoon Sugar white
  • ½ cup Condensed milk
  • ½ cup Key lime juice
  • Lime zest 1 lime
  • ¼ cup Sour cream
  • 2 Eggs
  • 16 oz Cream Cheese 2 blocks


  • 1 tablespoon Sugar white
  • 1 box Graham crackers
  • ½ cup Macadamia nuts
  • cup Melted butter unsalted



  • In a food processor (I use the S blade) pour the ½ cup macadamia nuts and process into tiny pieces. Next, add the squares of the Graham crackers until you have added the whole box. Pour this mixture into a bowl. Add the butter to a safe microwave bowl and melt the butter (mine was about 30 seconds). Add the melted butter to the graham cracker mixture along with the sugar. Stir till all the graham crackers are moist and clinging together.
  • Take a 9X9 baking dish and line with tin foil. Have the tin foil come up the sides at least ⅔ of the way. Press the crust across the whole bottom evenly and set the dish aside.


  • Preheat oven to 325°
  • Juice the key limes till you have ½ cup. Zest 1 lime (if you use key limes you need a couple to equal 1 regular lime) and set aside.
  • In a stand (I use a KitchenAid) or hand-held mixer bowl add cream cheese and sugar. Blend till creamy and whipped looking. I usually have small little peaks around the mixer bowl. Stop the mixer and scrape the sides down. Add eggs one at a time and blend into the cream cheese mixture. Next, add the lime zest, sour cream, key lime juice, condensed milk, and mix till all is incorporated.
  • Pour the cream cheese mixture over the graham cracker crust, the filling will be thin but don't worry it thicken up when it bakes. I pick up the dish a little and let it come back down to the counter to let any air bubbles come to the top. Just smooth out the filling, so it is even in the baking dish. Put into the preheated oven for 40 min. Pull out of the oven and let it cool before placing into the refrigerator overnight.
  • The next day remove the baking dish from the refrigerator and lift the tinfoil with the cheesecake out of the dish. The tin foil will come off the crust with ease. On a cutting board, take a sharp knife and cut the cheesecake into whatever size squares you would like.


Calories: 143kcalCarbohydrates: 13gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 140mgPotassium: 70mgFiber: 1gSugar: 6gVitamin A: 258IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Keyword key lime cheesecake bars, key lime cheesecake bites
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