Key Lime Cheesecake Bars (Gluten Free & KETO)


Do you feel like you need a little zing in your life right about now? Me too! These are crazy times and all of us deserve a treat... or two... or three. If you're looking for something to wake up your tastebuds try these Key Lime Cheesecake Bars!

I actually made a KETO batch for my Dad and a normal batch so I will post both recipes below. Either way you make them they are delicious.

I bake my crust because I prefer it crispy. However, you can make this without baking if you prefer and your crust will be a little softer.

It's important to line your pan/dish with parchment and an overhang on either side. This will help you lift the bars out onto a cutting board for easier cutting. Here's a picture for reference.

Key Lime Cheesecake Bars

9-12 Servings

Ingredients

Crust

  • 3/4 C Raw Pecans

  • 1/4 C Almond Flour

  • 1/3 C Unsweetened Shredded Coconut

  • 1/2 C Melted Butter

  • 2 TBSP Light Brown Sugar

Filling

  • 2 x 250g Cream Cheese bricks at room temp

  • 1/4 C Full Fat Plain Greek Yogurt

  • 1/4 C Heavy Whipping Cream (33%)

  • 1/4 C Freshly Squeezed Lime Juice

  • 1 TBSP Freshly Squeezed Lemon Juice

  • 3 TBSP Lime Zest

  • 1 TSP Vanilla Extract

  • 1/2 C Icing Sugar

  1. If baking - Preheat oven to 350 F

  2. Grease/oil and line a 9x9 pan/dish with parchment paper. The parchment paper should hang over the edges, this will help you lift out the bars once chilled. The grease will help the parchment stick.

  3. Make your crust - in a food processor (blender works too) break down your pecans and coconut until they are fine but not flour consistency. Pour this into a bowl and add the remaining crust ingredients. Stir until well combined and the butter has incorporated.

  4. Press the crust into the pan evenly. You can use the bottom of a measuring cup to press and help it get really compact.

  5. Bake for 13-15 minutes. You want the edges to be quite browned for a nice crispy crust. Once out of the oven set the crust aside to cool completely. If you are not baking just set your crust aside while you make the filling.

  6. Make your filling - in a bowl with a hand mixer whip your heavy cream until you get stiff peaks - put this bowl in the fridge.

  7. With a stand mixer or your hand mixer - whip your cream cheese until smooth. Add the greek yogurt and mix until well blended. Add the lime/lemon juices, zest, vanilla, and icing sugar and blend. Fold in the whipped heavy cream.

  8. Pour evenly over your cooled crust, grate a little lime zest over the top and place your pan in the freezer for 2-3 hours to firm up.

  9. Once firm, slide a knife down the edges of your pan the does not have parchment and then gently and evenly lift up either side of the parchment to release and place on a cutting board. Cut 9-12 squares. Enjoy! Put any remaining squares, that you don't gobble up, stored in the fridge.

KETO Key Lime Cheesecake Bars

9-12 Servings

Ingredients

Crust

  • 3/4 C Raw Pecans

  • 1/4 C Almond Flour

  • 1/4 C Unsweetened Shredded Coconut (check the label to make sure there are no additives)

  • 1/3 C Melted Butter

  • 2 TBSP Erythritol or Stevia (optional)

Filling

  • 250g Cream Cheese at room temp

  • 1/4 C Full Fat Plain Greek Yogurt

  • 1/4 C Heavy Whipping Cream (33%)

  • 1/4 C Freshly Squeezed Lime Juice

  • 1 TBSP Freshly Squeezed Lemon Juice

  • 2 TBSP Lime Zest

  • 1 TSP Vanilla Extract

  • 1/3 C Swerve Zero Calorie Icing Sugar

  1. If you are baking your crust - Preheat oven to 350 F

  2. Grease/oil and line a 9x9 pan/dish with parchment paper. The parchment paper should hang over the edges, this will help you lift out the bars once chilled. The grease will help the parchment stick.

  3. Make your crust - in a food processor (blender works too) break down your pecans and coconut until they are fine but not flour consistency. Pour this into a bowl and add the remaining crust ingredients. Stir until well combined and the butter has incorporated.

  4. Press the crust into the pan evenly. You can use the bottom of a measuring cup to help it get really compact.

  5. Bake for 12-14 minutes. You want the edges to be quite browned for a nice crispy crust. Once out of the oven set the crust aside to cool completely. If you are not baking just set your crust aside while you make the filling.

  6. Make your filling - in a bowl with a hand mixer whip your heavy cream until you get stiff peaks - put this bowl in the fridge while you mix the other ingredients.

  7. With a stand mixer or your hand mixer - whip your cream cheese until smooth. Add the greek yogurt and mix until well blended. Add the lime/lemon juices, zest, vanilla, and icing sugar and blend. Fold in the whipped heavy cream.

  8. Pour evenly over your cooled crust, grate a little lime zest over the top and place your pan in the freezer for 2-3 hours to firm up.

  9. Once firm, slide a knife down the edges of your pan the does not have parchment and then gently and evenly lift up either side of the parchment to release and place on a cutting board. Cut 9-12 squares. Enjoy! Put any remaining squares, that you don't gobble up, stored in the fridge.

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
Archive

© 2020 Apricus Bake Shoppe. All rights reserved

  • facebook-square
  • Google+ - Black Circle
  • Instagram - Black Circle