White Chocolate Lime Cheesecake Bars

White Chocolate Lime Cheesecake Bars are a simple dessert, full of bright flavors balanced out with the sweetness of white chocolate.

Limes scream summer to me, and that’s probably appropriate since they’re in peak season from May to October. Whether it’s a glass of cold limeade, or bowl of fresh guacamole, or an icy margarita, limes are synonymous with cool, bright, fresh, flavors.

A pan of White Chocolate Lime Cheesecake Bars, cut into squares and decorate with drizzled white chocolate and limes.

White Chocolate Lime Cheesecake Bars make for the perfect summer dessert. They are cool and refreshing, and the sweetness of white chocolate perfectly balances the tartness of the lime. The classic graham cracker crust adds a nice texture while allowing the flavors to really shine.

Ingredients

For the Graham Cracker Crust

  • 1 cup graham cracker crusts
  • 3 tablespoons brown sugar
  • 6 tablespoons salted butter, melted

For the Cheesecake Bar Filling

  • 16 oz (2 8 oz.) full-fat cream cheese
  • 1 cup (6 oz.) chopped white chocolate
  • 1/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup lime juice (freshly squeezed is best, but pre-squeezed also works)
The cheesecake filling ingredients-- cream cheese, sugar, lime juice, eggs, salt, flour. Vanilla and melted white chocolate not pictured.
I forgot to include the vanilla and melted white chocolate in this picture.

How to Make White Chocolate Lime Cheesecake Bars

Making the Graham Cracker Crusts

Preheat the oven to 350°F. Line a square 9″ baking pan with parchment paper.

In a bowl, mix together the graham cracker crumbs and brown sugar. Drizzle the melted butter into the graham crackers and stir them together with a fork until it’s evenly distributed. The mixtures should be clumpy and sticking together.

Dump the mixture into the baking pan and spread it evenly. Use the back of a large spoon or a measuring cup to press it into a flat layer.

Bake the graham cracker crust for 10 minutes, then let it cool completely before adding the filling.

For the Cheesecake Bar Filling

To make the White Chocolate Lime Cheesecake Bar filling, make sure that all of your ingredients are at room temperature and that the cream cheese is soft. Squeeze the limes over a juicer until you have 1/3 cup. Melt the white chocolate in the microwave for 20 second increments until it melts, stirring after each to keep it from burning.

Juicing the fresh limes. You can also used bottled, but freshly-squeezed lime juice will have a fresher, better flavor.

Use an electric mixer to beat the soft cream cheese and sugar together for 2-3 minutes, or until it’s fluffy with no lumps. Add the melted white chocolate and mix in completely. Scrape down the sides of the bowl with a rubber spatula to make sure all of the ingredients get blended into the mixture.

Adding the melted white chocolate to the mixed cream cheese and sugar.

Mix in the eggs, vanilla, and lime juice until the mixture is smooth and cohesive. Sprinkle the flour and salt of the top of the cheesecake filling and stir it in until it’s well combined.

Adding the eggs, vanilla, and lime juice.

When the filling is ready, pour it over the cooled graham cracker crust and smooth it into an even layer.

Pouring the finished cheesecake filling over the graham cracker crust.

Baking and Cooling the Cheesecake Bars

Bake the cheesecake bars at 350°F for 28-30 minutes, or until the center is set. Remove the cheesecake bars from the oven and allow them to cool completely, then refrigerate them for 3-4 hours, or until they’re completely chilled.

The white chocolate lime cheesecake bars cut into squares and decorated with drizzled white chocolate and garnished with thinly sliced limes.

Decorating the Cheesecake Bars

You can absolutely leave the top of the cheesecake bars undecorated–they’ll still taste amazing! But if you want to dress them up a bit, here are some ideas:

  • Melt some white chocolate in a plastic bag and snip a tiny bit of the corner off. Drizzle it over the tops of the cheesecake bars in any pattern you like.
  • Wash a lime and zest some of the rind over the tops of the bars.
  • Slice a lime into very thin rounds, then cut halfway through the slice. Twist the two edges in opposite directions and set it on top of the cut bars. You can also cut the rounds into halves and quarters.

Serving and Storing White Chocolate Lime Cheesecake Bars

Use the parchment paper to remove the chilled cheesecake bars from the pan.With a sharp knife, cut them into fourths, then cut in fourths the other way to make squares.

The white chocolate lime cheesecake bars cut into squares and decorated with drizzled white chocolate and garnished with thinly sliced limes.

How to Cut Clean Slices of Cheesecake

Have you ever been cutting a cheesecake only to be frustrated by a gunky knife tearing up the top and making your slices look messy? Just a couple of simple steps can save your slices and keep them pretty!

When you’re cutting a cheesecake, keep a table knife, a small bowl, and damp cloth near by. Cut the slices with a large, sharp knife, and after each slice use the flat side of the table knife to scrape off any cheesecake that has stuck to the knife. Wipe the sharp knife with the damp cloth, and you’re ready for another clean, perfect cut!

A stack of cheesecake bars with a bite taken from the top one to reveal a cream filling.

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White Chocolate Lime Cheesecake Bars


  • Author: Rebecca Neidhart
  • Total Time: 3 hours 50 minutes
  • Yield: 1 9″ pan/16 cheesecake bars 1x

Description

White Chocolate Lime Cheesecake Bars are a simple dessert, full of bright flavors balanced out with the sweetness of white chocolate.


Ingredients

Scale

For the Graham Cracker Crust

  • 1 cup graham cracker crusts
  • 3 tablespoons brown sugar
  • 6 tablespoons salted butter, melted

For the Cheesecake Filling

 

  • 16 oz (2 8 oz.) full-fat cream cheese
  • 1 cup (6 oz.) chopped white chocolate
  • 1/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup lime juice (freshly squeezed is best, but pre-squeezed also works)

 


Instructions

Making the Graham Cracker Crusts

Preheat the oven to 350°F. Line a square 9″ baking pan with parchment paper.

In a bowl, mix together the graham cracker crumbs and brown sugar. Drizzle the melted butter into the graham crackers and stir them together with a fork until it’s evenly distributed. The mixtures should be clumpy and sticking together.

Dump the mixture into the baking pan and spread it evenly. Use the back of a large spoon or a measuring cup to press it into a flat layer.

Bake the graham cracker crust for 10 minutes, then let it cool completely before adding the filling.

The White Chocolate Lime Cheesecake Filling:

To make the White Chocolate Lime Cheesecake Bar filling, make sure that all of your ingredients are at room temperature and that the cream cheese is soft.

Squeeze the limes over a juicer until you have 1/3 cup. Melt the white chocolate in the microwave for 20 second increments until it melts, stirring after each to keep it from burning.

Use an electric mixer to beat the soft cream cheese and sugar together for 2-3 minutes, or until it’s fluffy with no lumps. Add the melted white chocolate and mix in completely. Scrape down the sides of the bowl with a rubber spatula to make sure all of the ingredients get blended into the mixture.

Mix in the eggs, vanilla, and lime juice until the mixture is smooth and cohesive. Sprinkle the flour and salt of the top of the cheesecake filling and stir it in until it’s well combined.

Bake the cheesecake bars at 350°F for 28-30 minutes, or until the center is set. Remove the cheesecake bars from the oven and allow them to cool completely, then refrigerate them for 3-4 hours, or until they’re completely chilled.

Use the parchment paper to remove the chilled cheesecake bars from the pan.With a sharp knife, cut them into fourths,  then cut in fourths the other way to make squares.

Store the cheesecake bars in an airtight container and refrigerate them. They will keep for up to a week in the refrigerator.

  • Prep Time: 20 minutes
  • Chilling Time: 3 hours
  • Cook Time: 28-30 minutes
  • Category: Desserts and Sweets
  • Method: Baking
  • Cuisine: Dessert

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