No-Bake Lime Cheesecake Bars
No-Bake Lime Cheesecake Bars feature a homemade graham cracker crust, creamy cheesecake filling, and tangy lime curd topping. Make a batch of cheesecake bars the night before to bring to a potluck or barbecue the next day!
Lime Cheesecake Bars
These lime cheesecake bars are an easy make-ahead dessert that’s perfect in the warmer months. The graham cracker crust is lightly sweetened and buttery, and the no-bake cheesecake filling is ultra creamy, yet light and airy — sort of like a cheesecake mousse!
Most lime cheesecake bar recipes flavor the filling with lime juice and then stop there. Not this recipe!
In addition to infusing the cheesecake filling with lime juice, I also topped the bars with my favorite homemade lime curd. Lime curd is rich, creamy, and tangy; it’s not sticky or gelatinous like marmalade and jam.
If you love lime-flavored desserts, you’re going to be blown away by the fresh citrus flavor that’s packed into every bite of these cheesecake bars!
Bring a pan of lime bars to your next potluck, barbecue, family gathering, or picnic. They’re simple to prepare, can be made in advance, and are so refreshing on hot days!
Kitchen Equipment You’ll Need
You’ll need the following tools to prepare the cream cheese lime bars:
- 8×8-Inch Baking Dish — Both glass and metal pans will work since the bars aren’t baked.
- Food Processor — For crushing the graham crackers and mixing together the crust. If you don’t own a food processor, you can use a zip-top bag and a rolling pin or study bottle to crush the graham crackers and a mixing bowl to make the crust.
- Mixing Bowl — I prefer using a mixing bowl and a whisk to make the filling and save the electric mixer for making the whipped cream.
- Electric Mixer — Either a stand mixer or handheld electric mixer can be used to prepare the whipped cream.
- Citrus Juicer — Helps to get every last drop of juice out of fresh limes.
- Measuring Cups and Spoons — Needed for most baking recipes!
- Liquid Measuring Cup — For measuring the heavy whipping cream.
- Offset Spatula — For smoothing the cheesecake filling over the crust, and also for spreading the lime curd over the filling.
Ingredients for the Cheesecake Bars
The lime cheesecake bars come together with very few ingredients. Note that in addition to the items mentioned below, you’ll also need egg yolks and additional butter, sugar, and limes to prepare the lime curd.
- Graham Cracker Crumbs
- Brown Sugar
- Unsalted Butter
- Full-Fat Cream Cheese
- Granulated Sugar
- Sour Cream
- Vanilla Extract
- Lime Juice
- Heavy Whipping Cream
- Lime Curd
Fresh lime juice is best for this recipe! Here are my top tips for squeezing the most juice from your limes.
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Lime Cheesecake Bars
I recommend making the lime curd before starting on the graham cracker crust and no-bake cheesecake filling. The lime curd needs to cool to room temperature before it can be spread ove the bars — allow 1 hour for making the lime curd and letting it cool.
- Make the graham cracker crust: Combine the graham cracker crumbs, brown sugar, and melted butter (I used my food processor for this). Press the crust into a parchment paper-lined 8×8-inch pan.
- Make the filling: Beat the cream cheese and granulated sugar until smooth, then stir in the lime juice, sour cream, and vanilla. Whip the heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
- Assemble the cheesecake bars: Turn the cheesecake filling into the graham cracker crust and smooth into an even layer. Spread the room temperature lime curd over the filling.
- Chill the bars: Cover the pan with plastic wrap and refrigerate for at least 8 hours before slicing and serving.
Garnish Ideas
You can enjoy the lime no-bake cheesecake bars as is, or you can garnish them with one or more of the following:
- Stabilized Whipped Cream — Holds its shape for a couple days without deflating, making it a better choice for these bars than regular whipped cream.
- Lime Twist or Lime Zest — Follow my instructions for making lemon twists; the process is exactly the same for limes.
- Dried Lime Slices — Follow my tutorial for making dried orange slices; it’s the same for limes.
Tips for Making this Recipe
- Prepare the lime curd first! This recipe works best if you make the lime curd just before preparing the bars because the curd needs to be room temperature to spread easily on top of the cheesecake layer.
- If you want the lime curd to be green, add 1 drop of blue and 2 drops of green liquid food coloring (not gel) to give the lime curd a green color, otherwise it is naturally yellow.
- Bring the cream cheese to room temperature first. This will make for a smoother, creamier filling.
- Use Daisy brand sour cream. I tested the cheesecake filling with a few different sour cream brands and we preferred Daisy. Some of the organic brands are thinner, and the bars didn’t set up as well.
- Refrigerate the bars for at least 8 hours. Overnight is even better! The cheesecake filling needs time to set up fully.
Lime Cheesecake Bars Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I use a large pan?
I used an 8×8-inch baking pan to make the cheesecake lime bars. You can also use a 9×9-inch baking dish, but your cheesecake bars won’t be as thick.
Can I double the recipe?
Absolutely! Double the ingredients (including the lime curd!) and chill in a 9×13-inch pan. You’ll likely need to increase the chill time since the volume of the cheesecake filling will be doubled.
Can I make this recipe with a different fruit curd?
I imagine so! Swap out the lime curd with lemon curd, orange curd, or grapefruit curd, and replace the lime juice in the filling with the appropriate citrus juice.
With that being said, lime juice is very tart so if you replace it with another citrus juice you might have to adjust other ingredients to achieve the correct flavor balance. Use your best judgment when substituting ingredients!
Can the graham crackers be substituted?
If you don’t have graham crackers, try replacing them with Nilla Wafers or plain digestive biscuits.
Can lime cheesecake bars be made in advance?
Most definitely! They need to chill for at least 8 hours in the fridge before being sliced and served, but they’ll last up to 5 days without issue.
If you plan on topping the bars with whipped cream or another garnish, I suggest waiting to do so until you’re ready to serve them.
Storage and Freezing Instructions
Store the cream cheese lime bars in the fridge, covered tightly with plastic wrap, for up to 5 days.
To freeze the bars, flash-freeze them on a parchment paper-lined baking tray until firm (about 1 hour), then transfer to a freezer bag. They’ll last up to 1 month; when ready to eat, thaw overnight in the fridge.
Try This No-Bake Dessert at Home!
Next time you’re looking for a make-ahead dessert that requires no baking, give this easy recipe for lime cheesecake bars a try!
Did you think they were light and creamy? Leave a comment below and give it a review for others to see what you thought of this recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your no-bake lime cheesecake bars!
More No-Bake Cheesecake Recipes:
No-Bake Cherry Cheesecake Bars are made with a buttery graham cracker crust, creamy cheesecake filling, and cherry pie topping! It’s a quick and easy no-bake dessert that can be made the night before.
These No-Bake Layered Pumpkin Cheesecake Jars are so good and so easy! They feature yummy layers of gingersnap crust and no bake pumpkin cheesecake filling.
These No-Bake Mango Lime Cheesecake Cups are an easy summertime dessert that provide a fun new take on cheesecake! Perfect for picnics and BBQs!
These mini No-Bake Raspberry Cheesecake Pots are the perfect cute summertime desserts. They take just 20 minutes to prep, then chill until ready to serve!
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No-Bake Lime Cheesecake Bars
No-Bake Lime Cheesecake Bars feature a homemade graham cracker crust, creamy cheesecake filling, and tangy lime curd topping. Make a batch of cheesecake bars the night before to bring to a potluck or barbecue the next day!
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker Crumbs
- 2 tablespoon brown sugar
- 6 tablespoon butter, melted
Cheesecake Filling and Lime Topping
- 2 - 8 ounce blocks full fat cream cheese, at room temp
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ tablespoons lime juice
- 1 cup heavy whipping cream
- 1 batch Lime Curd (cooled to room temperature, not refrigerator chilled otherwise it won't spread)
Instructions
Making the Graham Cracker Crust
- Line an 8-inch square pan with parchment paper leaving some paper hanging over the edges to help you lift the cheesecake out of the pan later.
- Put the Graham Cracker sheets into a food processor and pulse until you have a fine crumb. Alternatively place them in a ziplock bag and bash them with a rolling pin.
- Add the brown sugar and melted butter and pulse again until the consistency looks like damp sand.
- Pour the crumbs into the prepared cake pan. Use the back of a spoon to tightly press the crumbs across the bottom of the pan into an even layer then set aside.
Preparing the Cheesecake Filling
- Put the cream cheese and sugar into a large mixing bowl then beat together until smooth and creamy.
- Add the sour cream, vanilla and lime juice and briefly beat again until combined.
- In a separate bowl whip the heavy cream to very stiff peaks.
- Add the whipped cream to the cream cheese mixture and use a spatula to fold everything together very gently by hand.
Chilling the Cheesecake Bars
- Transfer the cheesecake filling on top of the graham cracker crust, use an offset palette knife or similar to smooth the top.
- Then, spread the lime curd on the top using a clean, offset spatula, spreading until it is in an even layer.
- Cover with plastic wrap and put in the refrigerator to set for at least 8 hours, but preferably overnight.
Serving
- When the cheesecake has set, use the overhang of parchment paper to remove it from the pan and place it on a chopping board.
- Slice into squares. Serve immediately and enjoy!
Tip for cutting: Run a sharp knife (like a chef’s knife) under hot water just before cutting. It makes it easier to get clean cuts. Then, periodically clean the knife under hot water to remove excess filling that sticks to it.
Notes
This works best if you make the lime curd just before preparing the bars because the curd needs to be room temperature to spread easily on top of the cheesecake layer.
If you want the lime curd to be green - add 1 drop of blue and 2 drops of green food coloring to give the lime curd a green color, otherwise it is yellow. (just regular food coloring, not the gel kind)
I tested the filling with a few different sour creams and we preferred Daisy sour cream. Some of the organic brands are thinner, so the bars didn't set up as well.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 471Total Fat: 38gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 107mgSodium: 299mgCarbohydrates: 30gFiber: 1gSugar: 21gProtein: 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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