Key Lime Cheesecake Bars With Almond Cookie Crust

Key Lime Cheesecake Bars With Almond Cookie Crust could be just the lacto ovo vegetarian recipe you've been looking for. For $1.04 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 10g of protein, 28g of fat, and a total of 460 calories. This recipe serves 12. 207 people have tried and liked this recipe. It is brought to you by Serena Bakes Simple from Scratch. If you have cream cheese, butter, lime juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 41%. Similar recipes are Key Lime Cheesecake Cookie Bars and a Hop, Key Lime Pie with Almond Flour Crust, and (Almost) No Bake Key Lime Pie with Chocolate Cookie Crust + VIDEO.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

For Crust: Preheat oven to 325 degrees. In a food processor or large bowl add almonds, flour and powdered sugar. Pulse or mix until well blended. Add butter to food processor and pulse until pea sized chunks. Otherwise use a pastry cutter and cut butter in until small pea sized pieces. Place crust mixture into a ungreased 9x13 pan. Press crust mixture evenly in the pan. Place in oven and bake for 20 minutes. Remove from oven. For Filling: Preheat oven to 350 degrees. In a mixing bowl fitted with a whisk attachment beat cream cheese over medium-high speed until light and fluffy about 3 minutes. Scrape down the sides of bowl. Add egg yolks and beat over medium-high speed 4 minutes scraping down the sides of the bowl at least two times. Cream cheese mixture will appear pale yellow. Scrape down the sides of the bowl and drizzle in the sweetened condensed milk while beating over medium-high speed. Continue to beat another 3 minutes. Turn mixer speed to low and add lime juice. Mix just until incorporated. Scraping down the sides of pan as needed. Pour the lime filling over the baked crust and place into preheated oven. Bake 10 minutes. Cool until room temperature and then refrigerate. Serve with a large dollop of whip cream.

 

Step by step:

1. For Crust: Preheat oven to 325 degrees.

2. In a food processor or large bowl add almonds, flour and powdered sugar. Pulse or mix until well blended.

3. Add butter to food processor and pulse until pea sized chunks. Otherwise use a pastry cutter and cut butter in until small pea sized pieces.

4. Place crust mixture into a ungreased 9x13 pan. Press crust mixture evenly in the pan.

5. Place in oven and bake for 20 minutes.

6. Remove from oven.

7. For Filling: Preheat oven to 350 degrees.

8. In a mixing bowl fitted with a whisk attachment beat cream cheese over medium-high speed until light and fluffy about 3 minutes. Scrape down the sides of bowl.

9. Add egg yolks and beat over medium-high speed 4 minutes scraping down the sides of the bowl at least two times. Cream cheese mixture will appear pale yellow.

10. Scrape down the sides of the bowl and drizzle in the sweetened condensed milk while beating over medium-high speed. Continue to beat another 3 minutes.

11. Turn mixer speed to low and add lime juice.

12. Mix just until incorporated. Scraping down the sides of pan as needed.

13. Pour the lime filling over the baked crust and place into preheated oven.

14. Bake 10 minutes.

15. Cool until room temperature and then refrigerate.

16. Serve with a large dollop of whip cream.

Nutrition Information:

covered percent of daily need