Gluten-Free Key Lime Cheesecake Bars

Three gluten-free key lime bars with creamy filling, a graham-style crust, and glossy lime topping on a white plate.

Gluten-Free Key Lime Cheesecake Bars

Gluten-free key lime cheesecake bars with a crisp graham-style crust, baked lime cheesecake, and a separate lime curd topping. Cool gradually, then chill at least 5 hours, preferably overnight.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 50

Resting, Cooling and Chilling Time 8 10

Total Time 9 30

Servings bars

Calories 391kcal

Author Gary White

Equipment

Offset spatula
Zester (Microplane)
Fine mesh strainer
12×4-inch metal loaf pan or 8×8-inch square metal pan

Ingredients

For the Crust

5 oz. Schär Honeygrams (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

US Customary - Metric

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.

Timing: The displayed 9 hours 30 minutes includes preparation, cooking, the 10-minute rest before applying curd, 2 hours of oven cooling, 1 hour on the counter, and at least 5 hours of refrigeration. Curd preparation/cooling can overlap the first bake.

Nutrition