Key Lime Cheesecake Dessert Squares Recipes

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KEY LIME CHEESECAKE DESSERT SQUARES



Key Lime Cheesecake Dessert Squares image

Looking for a key lime dessert using Betty Crocker® oatmeal cookie mix? Then check out these delicious cheesecake bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 24

Number Of Ingredients 13

1/2 cup cold butter or margarine
1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
3 packages (8 oz each) cream cheese
1 cup sugar
1 teaspoon vanilla
3 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup Key lime juice
2 teaspoons grated lime peel
2 tablespoons flour
3/4 cup reserved cookie crust crumbs
3/4 cup coconut
3/4 cup macadamia nuts, chopped

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In medium bowl, cut butter into cookie mixture using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in condensed milk, key lime juice, lime peel, and flour. Pour filling mixture over crust.
  • In medium bowl, mix reserved cookie crumbs, coconut and macadamia nuts. Sprinkle evenly over top of filling. Bake 30 to 35 minutes or until light golden brown and mixture is set. Cool 1 hour or until completely cooled. Refrigerate at least 4 hours before serving. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 37 g, Cholesterol 75 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 26 g, TransFat 1/2 g

KEY LIME BARS



Key Lime Bars image

This recipe is based on the famous Key lime pie from Joe's Stone Crab restaurant in Miami Beach. If you can't find Key limes, use regular fresh lime juice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16

Number Of Ingredients 9

1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice (about 23 Key limes total)
1 can sweetened condensed milk (14 ounces)
1/4 cup heavy cream
2 Key limes, thinly sliced into half-moons

Steps:

  • Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
  • Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
  • Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
  • Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime.

KEY LIME CHEESECAKE SQUARES



Key Lime Cheesecake Squares image

This is a delightful and refreshing dessert. I found a recipe 15 years ago that is similar to mine, but I modified it to have a very good blend between the lime juice and sugar. My crust enhances the taste of the cheesecake.

Provided by William Uncle Bill

Categories     Cheesecake

Time 1h10m

Yield 36 one and a half inch squares

Number Of Ingredients 10

1/2 cup crushed graham wafers or 1/2 cup crushed graham wafer crumbs
1/2 cup crushed vanilla wafers or 1/2 cup crushed vanilla wafer crumbs
1/4 cup ground blanched almond
1/4 cup butter
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
2 teaspoons grated lime zest
1/2 cup key lime juice, freshly squeezed
1 tablespoon tapioca starch or 1 tablespoon cornstarch

Steps:

  • CRUST---------.
  • Preheat oven to 350 F degrees.
  • In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
  • Cut in butter using a pastry blender or a fork until mixture is crumbly.
  • Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray.
  • Press wafer mixture firmly in bottom of casserole dish.
  • Bake in preheated 350 F oven for 15 minutes.
  • FILLING----------.
  • In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
  • Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
  • Spread mixture evenly over baked crust.
  • Return to oven and bake at 350 F for 25 to 30 minutes or until set.
  • Cool on wire rack.
  • Chill in refrigerator for at least 1 hour before cutting into squares to serve.
  • If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green).
  • You can also use regular lime juice or use bottled key lime juice.

Nutrition Facts : Calories 54.1, Fat 4.1, SaturatedFat 2.1, Cholesterol 15.5, Sodium 35.6, Carbohydrate 3.8, Fiber 0.1, Sugar 3.2, Protein 0.8

KEY LIME PIE CHEESECAKE BARS



Key Lime Pie Cheesecake Bars image

If possible, use the juice of Key limes for this recipe. If you aren't able to find them, use an alternative, as Ree has done here.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h5m

Yield 12 bars

Number Of Ingredients 11

Nonstick cooking spray, for the baking pan
18 whole graham crackers
1 stick salted butter, melted
Three 8-ounce packages cream cheese, at room temperature
1 1/2 cups granulated sugar
1/2 cup sour cream
1/2 cup bottled lime juice
1 1/2 teaspoons vanilla extract
4 large eggs
Powdered sugar, for topping
Grated lime zest, for topping

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
  • Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.
  • For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
  • Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
  • When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.

KEY LIME DESSERT SQUARES



Key Lime Dessert Squares image

another recipe made quick with cake mix..I use Duncan Hines deluxe white cake mix...and for the filling..I do use reduced fat condensed milk..to save on calories..and fat..same with cool whip

Provided by grandma2969

Categories     Dessert

Time 25m

Yield 16 serving(s)

Number Of Ingredients 9

1/2 cup chopped pecans
19 1/4 ounces white cake mix
1/2 cup butter, melted
3 egg yolks
14 ounces sweetened condensed milk
2/3 cup lime juice
1 drop green food coloring
8 ounces frozen whipped topping, thawed
8 lime slices, for garnish

Steps:

  • Preheat oven to 350*.
  • FOR CRUST:.
  • Spread pecans in shallow baking pan --
  • Bake 5 minutes or until lightly browned.
  • Combine pecans, cake mix and melted butter.
  • Stir until crumbs form, spread in bottom of ungreased 13x9x2 pan.Press lightly.
  • FOR FILLING:.
  • Combine egg yolks, sweetened condensed milk, lime juice and food coloring, if desired, in medium bowl.
  • Stir until well blended.
  • Spread over crust.
  • Bake at 350*.for 15 minutes.or until set.
  • Cool 15 minutes.
  • Refrigerate until chilled.about 2 hours.
  • To serve, cut into squares.
  • Top with dollops of whipped topping and lime slices, if desired.

Nutrition Facts : Calories 357.7, Fat 18.5, SaturatedFat 9.2, Cholesterol 54.8, Sodium 315.6, Carbohydrate 45, Fiber 0.7, Sugar 35.9, Protein 4.6

KEY LIME CHEESECAKE SQUARES



Key Lime Cheesecake Squares image

These are very delicious and so easy to make, they are great to serve at a holiday get-togethers, just cut into small squares and serve in tiny decorated muffin-like papers, these freeze well so you can make ahead for the holidays :)

Provided by Kittencalrecipezazz

Categories     Cheesecake

Time 50m

Yield 30 serving(s)

Number Of Ingredients 10

3/4 cup flour
1/4 cup packed brown sugar
1/4 cup ground almonds
1/4 cup butter
1 (8 ounce) package cream cheese, softened
1/2-3/4 cup sugar
1 egg
1/4 cup fresh lime juice (use more for a stronger lime taste)
2 -4 teaspoons grated lime zest
green food coloring (optional)

Steps:

  • Set oven to 350 degrees F (set oven rack to second-lowest position).
  • Grease a 8-inch square cake pan.
  • FOR CRUST: Combine flour, sugar and almonds in a mixing bowl.
  • Cut in butter until mixture is crumbly.
  • Press firmly in to prepared cake pan.
  • Bake at 350 degrees F for 12-15 minutes.
  • FOR FILLING: Beat all ingredients together at medium speed until smooth and creamy.
  • Spread evenly over prepared crust.
  • Bake for 15 minutes or until set.
  • Cool on rack.
  • Chill before cutting into small squares.

Nutrition Facts : Calories 78.7, Fat 4.8, SaturatedFat 2.7, Cholesterol 19.4, Sodium 36.4, Carbohydrate 8.1, Fiber 0.2, Sugar 5.2, Protein 1.3

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