Key lime cheesecake bars from Sally's Baking 101: Foolproof Recipes from Easy to Advanced (page 70) by Sally McKenney

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute regular limes for Key limes. Refrigerate 4 hours to 1 day.

  • Melizabeth1 on April 17, 2026

    These are so good. I make half the recipe but otherwise no changes.

  • Aubr3yy on February 22, 2026

    I made these cheesecake bars for a party this weekend and it was a huge hit! The cheesecake was light and airy and it wasn't dense like some cheesecakes can be (I'm not a huge fan of cheesecake for this reason). I was so excited to make this because my grocery store had key limes for sale and they're my favorite so I grabbed a bunch - my one tip for juicing the key limes is to use a garlic press because getting the 1/2 cup of juice takes a little bit of time! The oven trick that's listed in the recipe works and the cheesecake didn't crack which also made me pretty happy! I will be making this again for sure!

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