Key Lime Cheesecake Bars

This dazzling cheesecake recipe is a sweet-tart takeoff on the ever-popular pie. It's a great make-ahead dessert, too--you can prep the easy recipe up to 24 hours in advance.

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Key Lime Cheesecake Bars

Reviews (0)

4.0 by 198 people

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  • Makes: 9 servings
  • Makes: 9 servings
  • Prep: 30 mins
  • Chill: 8 hrs

Key Lime Cheesecake Bars

Directions

  1. In small bowl combine graham crackers, butter, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
  2. In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
  3. In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
  4. Cover and chill 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges.

From the Test Kitchen

For a 3-quart dish:

Prepare as above, except increase to 18 squares graham crackers (1 1/2 cups crumbs), 6 Tbsp. butter, and 1 1/2 tsp. sugar for the crust. Makes 12 servings.

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Nutrition Facts (Key Lime Cheesecake Bars)

  • Per serving:
  • 248 kcal ,
  • 15 g fat
  • (10 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 37 mg chol. ,
  • 334 mg sodium ,
  • 21 g carb. ,
  • 1 g fiber ,
  • 8 g sugar ,
  • 7 g pro.
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Reviews (9)

198 Ratings
374 Days Ago
I made these this Summer (2016) and at first the thought of the cottage cheese in this dessert recipe seemed a tad repulsive, but after processing the mixture, and following the balance of the directions the batter came out looking like a normal cheesecake batter, I also replaced 1/4 cup of the boiling water for fresh lime juice to add a little more tartness as the splenda can make things seems overly sweet. After these were prepared they came out AMAZING, I added some flaked organic coconut (unsweetened) which added a tasty textural element. next time I'll definitely double recipe, and prepare for 13x9 pan. ,
517 Days Ago
I have a 3oz, small box of Jell-o. I didn't see anything in the 0.3 oz size. The amount shown in the video looks a lot smaller than the 3oz I now have sitting in a bowl... I guess I'll halve it and hope for the best.
650 Days Ago
No need to use low-fat/no-fat products. The notion that fat is the most harmful substance to the human body is a myth.http://www.nytimes.com/2002/07/07/magazine/what-if-it-s-all-been-a-big-fat-lie.html?pagewanted=1
Donna Walden 1291 Days Ago
4oz of jello, as this recipe states, would be in excess of 10 small boxes of jello, as each small box is .3 oz. Does anyone know who's made these if there is a typo error in this recipe?
Patrick Pittman 1409 Days Ago
The print version deleted the size of containers for gelatin, cottage cheese, cream cheese and whipped topping. The original recipe gives that info: 4 oz gelatin, 16oz cottage cheese, 8 oz cream cheese, 8 oz whipped topping.
Jan Bullington 1409 Days Ago
Wish I knew how many ounces the containers were.
Vergie Francksen 1410 Days Ago
How much whipped dessert topping?
Peg Rish 1411 Days Ago
What size container is this: one container of ounce of fat-free cottage cheese?
Gail Brown 1686 Days Ago
These were very yummy & a big hit with our friends.

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