Gluten-Free Key Lime Bars
These Gluten-Free Key Lime Bars combine the best parts of key lime pie, cheesecake, and lime curd, layered into a refreshing, creamy dessert with a crisp graham cracker crust. A perfect make-ahead treat for anytime citrus cravings strike.
Servings 12 bars
Calories 391kcal
Equipment
- 12 x 4 (or 8 x 8) metal loaf pan
Ingredients
For the Crust
- 5 oz. Schar Honeygrahams (or other gluten-free graham-style cracker)
- 7 Tbsp. butter melted
- 2 Tbsp. granulated sugar
For the Cheesecake Filling
- 16 oz. Philadelphia Cream Cheese softened, at room temperature
- ¾ cups granulated sugar
- 1 tsp. vanilla extract
- 2 large eggs at room temperature
- 1 Tbsp. lime zest
- 2 Tbsp. lime juice
For the Lime Curd Topping
- ½ cup lime juice
- 2 Tbsp. lime zest
- ½ cup granulated sugar
- 2 large eggs
- 2 ½ Tbsp. butter
Instructions
Preparing the Pan & Crust
- Preheat oven to 275°F. Lightly grease your baking dish, 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
- You’ll need 6–9 limes, depending on size and juiciness. Zest before juicing, and avoid the bitter white pith.
- If you run short on fresh juice, bottled lime juice works in a pinch.
- Lemon and lime can be used interchangeably—orange might work too, but it’s untested.
- A teaspoon works surprisingly well in place of a glass or spatula for pressing crust and spreading curd.
- If you pour it on while warm, it will mix into the cheesecake and create a swirl effect.
- Bars can be stored in the fridge up to 5 days or frozen for up to 2 months.
- Shortcut Note: I’ve refrigerated them after just 1 ½ hours of cooling in the oven, and they turned out great, but the curd may crack or lose that ultra-smooth look.
- Straining the curd is not optional! It removes bits of zest or egg for a smooth texture.
Nutrition
Calories: 391kcal | Carbohydrates: 35g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 124mg | Sodium: 255mg | Potassium: 92mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 887IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg