Irresistible Key lime Cheesecake bars inspired by A Petite Mama
If you are like me and love everything citrus flavored, try these irresistible key lime cheesecake bars I found by Casey Van of A Petite Mama while using my quick and easy pie crust.
After a heavy weekend of baking birthday cakes I was left with loads of egg yolks and no clue what to do with them. I did a little online searching and discovered I had all the ingredients at hand to make a key lime cheesecake. I’ve never actually made a key lime pie let alone a cheesecake version but found a sweet and simple recipe for key lime cheesecake bars by Casey Vang of A petite mama.
Here’s the thing. It calls for Graham cracker crust which is an American staple. The UK is not known for graham crackers so I had to improvise. I substituted the graham crackers for a family Pie crust recipe I use for sweet and savory pies. It’s quick and easy to make and gave the bars that cookie crunch and hint of salt for a well rounded flavor.
How to make quick and easy pie crust
Pie crust is easy to make. It calls for Flour, shortening ( in this case I used vegetable), sugar, salt and water. For the key lime cheesecake bars I chose to omit the water and create a crumble crust which left me with a nice graham cracker-like texture. I added the dry ingredients and shortening to my food processor and pulsed until combined. Next, I lined my baking dish with parchment paper and pressed the crumb mixture down with a flat glass until it was evenly flattened. Then I baked it on 350F/150C until for about 15 – 20 minutes.
What about the filling
Using my hand mixer I blended the cream cheese, egg yolks, vanilla, lime juice and condensed milk together until blended I added some of the lime zest and just like that the mixture was done.
I wanted to have a little fun with the color so I divided half of the filling and used a drop of green food coloring to one half, layering it on top of the other. I should have marbled it to make it extra pretty. I will try that next time. To finish the bars, I topped them with powdered sugar and lemon zest.
Let me just say, these Key lime cheesecake bars are EVERYTHING! I will guarantee they will not last long. I had about 3 as soon as I cut them!
See Casey Van’s original recipe
If you are in the UK and don’t have easy access to graham crackers you can use my pie crust recipe below.
I want to know your thoughts?
What do you do with your left over egg yolks? Let me know in the comments below. Like, comment and share! If you make this dessert take a pic and tag me on Instagram! @myeagereats
Need a light and healthy lunch idea? Why not try my
Roasted Vegetable Lettuce wraps, Spicy Mango sauce with Baked wings
Here’s my Quick and Easy Pie crust recipe
AuthorsefordCategoryDesserts, pastry, pie, Pies & Pastry, Savory Pies & PastryDifficultyBeginnerMake sweet and savory pies and tarts using my Quick and Easy vegan pie crust recipe.
In a bowl combine your dry ingredients. Add your shortening to the bowl and using a fork or pastry cutter mix into dry ingredients until you form crumbles. Gradually add in your water and mix until you form a ball.
Roll out on a floured surface and place into your desired baking dish. Bake at 350F/150C for 15 minutes or until the crusts browns.
Toss your dry ingredients and shortening into your food processor. pulse until crumbles form then gradually add in your water. pulse until combined.
Roll out onto a floured surface and bake as previously stated.
Use methods above and omit the water. line your desired baking dish with parchment paper and use a flat surface such as a cup or mug to press down the crumbles to form a crust bottom. Bake at 350F/150C for 15 minutes or until the crusts browns.
You can use this pie crust recipe for sweet and savory dishes. I use this in sweet pies such as apple, peach and pumpkin while also using this with beef, chicken and fish pies.
Ingredients
Directions
In a bowl combine your dry ingredients. Add your shortening to the bowl and using a fork or pastry cutter mix into dry ingredients until you form crumbles. Gradually add in your water and mix until you form a ball.
Roll out on a floured surface and place into your desired baking dish. Bake at 350F/150C for 15 minutes or until the crusts browns.
Toss your dry ingredients and shortening into your food processor. pulse until crumbles form then gradually add in your water. pulse until combined.
Roll out onto a floured surface and bake as previously stated.
Use methods above and omit the water. line your desired baking dish with parchment paper and use a flat surface such as a cup or mug to press down the crumbles to form a crust bottom. Bake at 350F/150C for 15 minutes or until the crusts browns.
You can use this pie crust recipe for sweet and savory dishes. I use this in sweet pies such as apple, peach and pumpkin while also using this with beef, chicken and fish pies.
