Strawberry Key Lime Cheesecake Bites

Two strawberry key lime cheesecake squares with whip cream and two strawberries behind the cheesecake pieces.

5 from 2 votes

Strawberry Key Lime Cheesecake Bites

Creamy, tangy strawberry key lime cheesecake bites with a smooth citrus filling and a buttery graham cracker crust. These bite-sized desserts are rich, refreshing, and perfect for spring and summer gatherings.

Prep Time20

Total Bake Time40

Chill12

Total Time13

Course: Cookies, Gluten-Free, Nuts

Cuisine: American

Difficulty: Medium

Servings: bites

Calories: 174kcal

Author: Barbara Hall

Ingredients

CHEESECAKE FILLING

¼ cup (60.5 g) Key lime juice
16 ounces Cream Cheese 2 bars
½ cup (153 g) Condensed milk
½ teaspoon Vanilla Extract
2 Eggs
¼ cup (50 g) Sugar white

CRUST

7.5 ounces Pamelas Honey Grahams
½ cup (67 g) Macadamia nuts
⅓ cup (75.67 g) Melted butter unsalted
1 Tablespoon Sugar white

SWIRL

3 Tablespoons Strawberry preserves

Instructions

CRUST

In a food processor, pulse the macadamia nuts into small pieces. Add the entire box of Pamela's Honey Grahams and continue pulsing until fine crumbs form. Transfer to a bowl, add the sugar, and stir in the melted butter with a fork until the mixture is evenly moist.
Line an 8x8 or 9x9 baking pan with foil, leaving an overhang on two sides. Press the graham mixture firmly and evenly into the bottom of the pan, then set aside.

CHEESECAKE FILLING

Preheat the oven to 325°F (165°C or 170°C).
Using a mixer, blend the cream cheese and sugar together until smooth. Stop and scrape down the sides of the bowl, then add the eggs one at a time, mixing until combined after each addition.
Add the key lime juice, condensed milk, and vanilla extract and blend until smooth. The mixture will be thin but will thicken while baking. Pour the cream cheese mixture over the graham cracker crust, then gently tap the pan on the counter to remove any air pockets.

STRAWBERRY SWIRL

Drop small spoonfuls of preserves over the top of the cheesecake layer. Use a knife to gently swirl the preserves, being careful not to cut into the crust.
Bake for 37 to 40 minutes. To check if it is set, give the pan a gentle jiggle — there should be very little movement in the center.
Let it cool on the counter for about 45 minutes before covering with plastic wrap and placing it in the refrigerator. Leave it in the fridge overnight. This gives the cheesecake time to fully set and allows the flavors to meld together.
After chilling overnight, lift the cheesecake out of the pan using the foil overhang. Carefully peel away the foil and transfer the cheesecake to a cutting board. Slice into squares using a sharp knife, then serve as-is or topped with whipped cream and diced strawberries.

Notes

The center should jiggle slightly when done - it will firm up as it cools and chills.
Mixing too much after adding the eggs can cause cracks, so keep it gentle.
Bottled key lime juice like Nellie & Joe’s Key West Lime Juice works well and gives consistent flavor.
Chilling overnight makes a big difference in both texture and slicing cleanly.
Lining the pan with tinfoil helps lift the cheesecake out after it has chilled and set.
For cleaner slices, wipe the knife between cuts.

Nutrition