Key Lime Pie Cheesecake Squares

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup key lime juice
• 2 teaspoons key lime zest
• 2 large eggs
• 8 oz whipped topping, thawed

Steps

1. 1 Preheat oven to 350°F. Line a 9x9 inch baking dish with parchment paper.
2. 2 Mix graham cracker crumbs, sugar, and melted butter. Press into the prepared dish.
3. 3 In a separate bowl, beat cream cheese until smooth. Add condensed milk, lime juice, zest, and eggs; mix well.
4. 4 Pour the cheesecake mixture over the crust. Bake for 35-40 minutes, or until set.
5. 5 Cool completely, then refrigerate for at least 4 hours.
6. 6 Before serving, spread whipped topping over the top and slice into squares.

Equipment

• 9x9 inch baking dish
• mixer
• parchment paper

Variations

• Add a layer of lime curd for extra tanginess.
• Top with toasted coconut flakes for a tropical twist.

Substitutions

• If key limes are unavailable, substitute with regular lime juice and zest.

Pairings

• Perfect for summer barbecues or citrus-themed gatherings.

Nutrition

Tips

• Ensure your cream cheese is at room temperature to avoid lumps.
• For a dairy-free option, use dairy-free cream cheese and whipped topping.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Let squares come to room temperature before serving.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with a sprinkle of fresh lime zest.
• Pair with a cup of coffee or a scoop of vanilla ice cream.

FAQ