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Recipes

Lime-Cheesecake Bars

Served chilled on a hot summer night, these tangy cheesecake squares are the perfect end to any meal.

July 31, 2017

Refreshing lime comes to the rescue during the dog days of summer. Served chilled on a hot summer night, these tangy cheesecake squares are the perfect end to any meal.

Ingredients

Gingersnap Crust

  • 16 ounces (two 8-ounce packages or about 3 cups) gingersnap cookies, finely ground
  • 1/4 cup granulated sugar
  • 3/4 cup (1-and-1/2 sticks) butter, melted

Lime Cheesecake Filling

  • One 8-ounce package cream cheese, softened
  • 2 large eggs
  • One 14-ounce can sweetened-condensed milk
  • 2/3 cup fresh lime juice (3 to 5 limes, depending on size)
  • Zest of one lime

Preparation

Heat oven to 350 degrees.

In a medium bowl, mix cookie crumbs with melted butter until blended. Press mixture into a 9-by-13-inch pan and bake for 10 minutes. Let cool until barely warm.

While the crust bakes, in a medium-sized bowl beat cream cheese and eggs until smooth. Beat in condensed milk, lime juice and zest. Pour mixture into nearly-cooled crust.

Bake 25 minutes, cool completely until set and serve or chill in the refrigerator. Serve with a dollop of sweetened whipped cream and garnish with a paper-thin slice of lime.



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Easy and delicious.  My ginger snaps weren't so gingery, so I added 1/2 tsp of powdered ginger to the crust.  I also added the zest of an additional lime to the filling since my limes were small, and I wanted the filling good and zesty.