Lauras Incredible Key Lime Cheesecake Bars Recipes

LAURA'S INCREDIBLE KEY LIME CHEESECAKE BARS

Steps:

• Preheat oven to 350f degrees.
• Mix together 1 cup flour, 1 cup graham cracker crumbs, melted butter, brown sugar, cinnamon and salt well to form a soft dough.
• Press the dough evenly into a 13x9x2 inch baking pan and bake for about 20 minutes or until lightly brown.
• While the crust is baking beat the well softened cream cheese until light and fluffy.
• Add the sweetend condensed milk, eggs, lime zest and juice and beat for 2-3 minutes or until light.
• Add the 1/2 cup flour and salt and beat until just mixed, do not over mix.
• Pour the filling mixture over the hot crust and spread out evenly.
• Bake until just set or about 20-25 minutes.
• Cool on a wire rack for at least an hour and then cut into bars.
• Dust cooled bars with confectioner's sugar.
• Chill bars in fridge or store in freezer, they freeze well.

HOUSE SLYTHERIN KEY LIME BARS

Steps:

• Preheat oven to 350 degrees F. Line a 9x9 inch square baking pan with parchment paper so that there is some overhang on each side. Spray with nonstick spray.
• Add flour, sugar, butter, salt, and black gel food coloring to a food processor. Pulse until combined.
• Press the mixture into the prepared pan. Bake for 15 minutes, then let cool in pan for 15 minutes.
• Add cream cheese to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy. Add sweetened condensed milk and beat. Add lime juice, extract, and green gel food coloring. Beat until combined. Pour mixture over cooled crust.
• Bake 30-35 minutes until set. Cool 30 minutes then cover with plastic wrap and refrigerate until chilled, 4 hours to overnight.
• Add candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Pipe out 9 snakes, about 2 inches tall, onto a parchment-lined baking sheet, using a toothpick to move chocolate around. Use a printed template if needed. Refrigerate until set, about 10 minutes.
• Once snakes are dry, spray with metallic spray and let set.
• Lift chilled bars from pan and cut into even squares, 3 across and 3 vertical, so you have 9 squares total.
• Push mini M&M's into the bars in offset rows to create a snake-like pattern.
• Pipe some melted chocolate onto the back of the snakes and place in the center of the bars. Let dry before serving.

KEY LIME CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Grease bottom of 2 quart rectangular baking dish; set aside.
• For crust: In medium bowl, combine crushed pretzels, melted butter, and 2 tablespoons sugar. Press mixture into bottom of prepared baking dish. Bake for 10 minutes.
• Meanwhile, for filling: In large bowl, combine cream cheese, 2/3 cup sugar, and vanilla. Beat with electric mixer on medium to high speed until combined. Add eggs; beat on low speed just until combined. Stir in lime peel and lime juice. Pour filling over crust. Sprinkle with nuts.
• Bake for 20 to 25 minutes or until center is set. Cool in baking dish on wire rack for 30 minutes. Cover and chill for 4 to 24 hours (top will crack slightly). Cut into bars.

KEY LIME BARS (LOW FAT)

Steps:

• Preheat oven to 350 degrees.
• Combine cracker crumbs with brown sugar. Lay a sheet of foil in a 8 x 8 square baking pan, with the sides overhanging the edges. Tuck sides under. Spray foil-lined base with butter-favored cooking spray.
• Press crumb mixture into pan. Briefly spray cooking spray on top, and press again.
• In a medium bowl, beat light cream cheese until softened. Add lime zest and condensed milk. Beat until smooth. Add lime juice and beat until well blended.
• Pour lime mixture on to crumb base. Bake for 25-30 minutes, until center is just set and edges pull away a little. Allow to cool. Chill for at least 2 hours. Cut into 16 bars.