These gluten-free key lime bars have three distinct layers: a crisp graham-style crust, baked lime cheesecake, and a separate lime-curd topping.
Want to compare flavors and finishing steps? Start with my guide to cheesecake recipes.
Make-ahead plan: Bake the cheesecake at 275°F for 40–45 minutes, rest for 10 minutes, add the cooled curd, then bake for 5 more minutes. Cool for 2 hours in the turned-off oven with the door cracked, then 1 hour on the counter. Refrigerate for at least 5 hours before lifting and slicing.
Real Talk
This started with a lemon cheesecake I made for a retirement dinner. A few months later, my wife mentioned she had not had key lime pie in forever. She has been gluten-free for years, so I rebuilt the idea around a gluten-free crust, cheesecake, and a separate layer of lime curd.
Why This Recipe Works
- Three separate layers. The graham-style crust, baked cheesecake filling, and lime curd stay distinct instead of becoming one pie-style filling.
- Both pan sizes are tested. A 12×4-inch metal loaf pan gives long, clean slices, while an 8×8-inch square metal pan works just as well.
- The cooling is intentionally slow. The gradual oven and counter cooling protects the cheesecake and curd from cracking before the long refrigerator chill.
Ingredients
For the Crust
- 5 ounces Schär Honeygrams, or another gluten-free graham-style cracker
- 7 tablespoons melted butter
- 2 tablespoons granulated sugar
For the Cheesecake
- 16 ounces Philadelphia cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 tablespoon lime zest
- 2 tablespoons lime juice
For the Lime Curd
- ½ cup lime juice
- 2 tablespoons lime zest
- ½ cup granulated sugar
- 2 large eggs
- 2½ tablespoons butter
Ingredient Notes
Schär Honeygrams: They give the crust the familiar graham-style crunch while keeping it gluten-free.
Cream cheese: I use block-style Philadelphia cream cheese at room temperature so it mixes smoothly without needing a long beating time.
Limes: Measure the juice and zest instead of relying on a lime count. I usually need 6–9 limes, depending on their size and juiciness. Zest them before juicing.
Pan Size and Cooling
Use either a 12×4-inch metal loaf pan or an 8×8-inch square metal baking pan. Both have been tested successfully.
Do not rush the cooling. After the final 5-minute bake, turn off the oven, crack the door, and let the bars cool inside for 2 hours. Then cool on the counter for 1 hour before refrigerating for at least 5 hours, preferably overnight.
How to Make Gluten-Free Key Lime Bars
Step 1: Prepare the pan
Preheat the oven to 275°F. Lightly grease the pan and line it with parchment paper, leaving enough overhang to lift the bars out later.
Step 2: Make the crust
Crush the crackers into fine crumbs, then mix with the melted butter and sugar until the mixture looks like wet sand and holds together when pressed. Press it evenly into the prepared pan.
A drinking glass, teaspoon, or offset spatula all work for pressing the crust into the corners.
Step 3: Mix the cheesecake
Beat the cream cheese, sugar, lime zest, lime juice, and vanilla for about 15 seconds on medium-high speed until smooth. Add the eggs and mix on low only until combined.
Tap the bowl firmly on the counter three times to bring air bubbles to the surface, then pour the filling over the crust and smooth the top.
Step 4: Bake the cheesecake
Bake for 40–45 minutes. The edges should be firm and the center should still have a slight jiggle.
Start the lime curd while the cheesecake bakes.
Step 5: Make the lime curd
Add the lime juice, zest, sugar, eggs, and butter to a small saucepan. Cook over medium-low heat, whisking gently but constantly.
When the curd thickens rapidly and is nearly bubbling, remove it from the heat and strain it through a fine-mesh sieve. Press plastic wrap directly against the surface and refrigerate until it is cooled but not necessarily cold.
Step 6: Add the curd and bake again
Let the cheesecake cool for 10 minutes so the surface settles. Spoon the cooled curd over the top and spread it gently and evenly.
Return the pan to the oven for 5 more minutes to help set the curd.
Step 7: Cool and chill
Turn off the oven, crack the door, and let the bars cool inside for 2 hours. Then cool on the counter for 1 hour.
Refrigerate for at least 5 hours, preferably overnight. I have shortened the oven cooling to about 1½ hours and still had good bars, but I still cool them on the counter for 1 hour before refrigerating. The shorter oven cooling may leave cracks or a less smooth curd finish.
Step 8: Slice and serve
After the full refrigerator chill, use the parchment overhang to lift the bars from the pan. Slice with a sharp knife rinsed under hot water and wiped clean between cuts.
Serve cold, or let the bars sit at room temperature for 15–20 minutes if you prefer a slightly softer texture.
Expert Tips
- Do not rush the cooling. Fast temperature changes can crack the curd and cheesecake.
- Strain the curd. It is the easiest way to keep the topping smooth.
- Keep the cream cheese at room temperature. It mixes more smoothly and reduces the temptation to overbeat the filling.
- Use either tested pan. The 12×4-inch loaf pan and 8×8-inch square pan both work; choose based on the shape you want to slice.
Storage
Keep the bars covered in the refrigerator for about 5 days. The curd may lose some shine after day 3. For longer storage, wrap tightly and freeze for up to 2 months, then thaw overnight in the refrigerator.
FAQs
Yep... wrap tight and freeze up to 2 months. Thaw overnight in the fridge.
Yes. Straining keeps the lime-curd topping smooth. Don’t skip it.
Lemon and lime swap easily. Orange might work, but I haven’t tried it.
About 5 days, covered in the fridge. The curd may lose some shine after day 3.
More Cheesecake and Gluten-Free Desserts
Compare all seven in my cheesecake recipe guide, or choose another flavor below.
- White Chocolate Strawberry Cheesecake: white chocolate filling and strawberry sauce; allow a final 2-hour chill after topping.
- Pumpkin Cheesecake with Maple Glaze: lightly sweetened pumpkin filling with an optional maple glaze.
- Gingerbread Cheesecake: gently spiced filling and a gingersnap crust, with no separate topping to cook.
- Peppermint Bark Cheesecake: white chocolate filling, a chocolate-mint crust, and candy cane bits.
- Chocolate Cheesecake: cocoa and semisweet chocolate filling, with no separate cooked topping.
- Baileys Irish Cream Cheesecake: Irish cream filling and chocolate ganache; this recipe contains alcohol.
The six Instant Pot recipes use different ingredients and crusts. Check each recipe’s ingredient and substitution notes before choosing one for a gluten-free diet.
You can also browse my gluten-free recipes or more desserts.
Did you make these Gluten-Free Key Lime Bars?
Please leave a star rating and tell me how they turned out!
📖 Recipe
Gluten-Free Key Lime Cheesecake Bars
Equipment
- 12×4-inch metal loaf pan or 8×8-inch square metal pan
Ingredients
For the Crust
- 5 oz. (140 g) Schär Honeygrams (or other gluten-free graham-style cracker)
- 7 Tbsp. (100 g) butter melted
- 2 Tbsp. (24 g) granulated sugar
For the Cheesecake Filling
- 16 oz. (450 g) Philadelphia Cream Cheese softened, at room temperature
- ¾ cups (150 g) granulated sugar
- 1 tsp. (5 ml) vanilla extract
- 2 (100 g) large eggs at room temperature
- 1 Tbsp. (6 g) lime zest
- 2 Tbsp. (30 ml) lime juice
For the Lime Curd Topping
- ½ cup (120 ml) lime juice
- 2 Tbsp. (12 g) lime zest
- ½ cup (100 g) granulated sugar
- 2 (100 g) large eggs
- 2 ½ Tbsp. (35.5 g) butter
Instructions
Preparing the Pan & Crust
- Preheat the oven to 275°F. Use a 12x4-inch metal loaf pan or an 8x8-inch square metal pan. Lightly grease the pan, then line it with parchment paper, leaving a 2-inch overhang for easy lifting. Greasing first helps the paper stay put.
- Crush the crackers into fine crumbs using a food processor or by placing them in a Ziplock bag and using a rolling pin. Add the melted butter and sugar, then mix until it resembles moist, packed crumbs. It should look like wet sand that just holds its shape.
- Press the mixture evenly into the bottom of your prepared pan. Use the bottom of a drinking glass or a teaspoon for getting into the corners. Rinse the spoon and set it aside; you’ll use it again.
Cheesecake Filling
- In a large bowl, beat the cream cheese, lime zest, lime juice, vanilla, and sugar for about 15 seconds on medium-high speed until it's smooth.
- Add the eggs and mix on low just until combined. Do not overmix!
- Tap the bowl firmly on the counter 3 times to bring air bubbles to the surface.
- Pour the filling over the crust and use the back of your clean spoon to smooth the surface.
Baking the Cheesecake Layer
- Bake for 40–45 minutes. You’re looking for firm edges and a slight jiggle in the center (think set Jell-O, not soup).
- While the cheesecake bakes, proceed to make the lime curd.
Homemade Lime Curd
- Add all curd ingredients (lime juice, zest, sugar, eggs, and butter) to a small saucepan. Cook over medium-low heat, whisking gently but constantly.
- Continue whisking until the curd starts to thicken rapidly, within seconds. Stay with it and keep whisking.
- Once thick and nearly bubbling, remove from heat and immediately strain through a fine mesh sieve into a bowl.
- Cover with plastic wrap, pressing it directly onto the surface. Refrigerate until cooled down (not necessarily cold, but no longer warm).
Assembling & Finishing
- Once the cheesecake is done, let it cool for 10 minutes to flatten out.
- Gently spoon the cooled (not cold) curd over the top and spread it evenly. Return the pan to the oven and bake for 5 more minutes to help the curd set.
- Turn off the oven, crack the oven door, and let the bars cool inside for 2 hours. This helps prevent cracking and allows the curd to firm up.
- Then let the bars cool on the counter for 1 hour, and refrigerate for at least 5 hours (preferably overnight).
Serving
- Use the parchment overhang to lift the bars from the pan.
- Slice using a sharp knife rinsed under hot water and wiped clean between each cut. For best texture, slice the bars while cold, then let them sit at room temperature for 15-20 minutes before serving if a slightly softer bite is preferred.
Video
Notes
- Both the 12x4-inch metal loaf pan and the 8x8-inch square metal pan have been tested. Use gluten-free graham-style crackers and check ingredient labels for your dietary needs.
- Plan on 6 to 9 limes, depending on size and juiciness. Zest before juicing and avoid the bitter white pith. Bottled lime juice can be used if you run short.
- Strain the curd for a smooth texture. Let it cool before adding it to the cheesecake; warm curd can mix into the cheesecake instead of staying in a separate layer.
- For the shorter cooling method, cool in the turned-off oven with the door cracked for 1 ½ hours, then on the counter for 1 hour before refrigerating. The curd may crack or lose its smooth finish.
- Keep covered in the refrigerator for about 5 days; the curd may lose some shine after day 3. Wrap tightly and freeze for up to 2 months, then thaw overnight in the refrigerator.
- Slice while cold with a warm, dry knife and wipe the blade between cuts.
Rebecca Warfield
According to my husband this is the best thing he's ever eaten! I know I'll be making it a lot from now on because it really is one of the best deserts I've ever had!