Guest Post–Key Lime Swirl Cheesecake Bars
Today’s post is from Heather of the sweet blog Sprinkle Bakes.
Heather’s blog is one of those that I find myself immediately clicking on the second I see that she has a new post up. Her recipes are mad creative, and her photos…are stunning.
I am DYING to go to her house. I imagine it would be a combination of Willy Wonka and Fancy Nancy, and I have no doubt that the whole day would be totally enchanting.
And I really love the word enchanting. Don’t you?
I took these home for Easter and they were instantly a family favorite.
Key Lime Swirl Cheesecake Bars [click
to print]
pan with parchment that overhangs the edges. Mix the butter and graham crackers together and press into the bottom of the pan evenly. Bake crust for 5 minutes and allow to cool completely.
2 bricks (8 oz. each) cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
3/4 cup prepared lime curd, divided (recipe
below)
Liquid green food coloring
Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter. Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd across the previous mixture. Use skewer to swirl the mixtures together to create a marbleized effect.
softened at room temperature
Beat butter and sugar in a large bowl using an
electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal.
Cook the mixture over medium heat in a
medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees.
Heather is currently writing a cookbook that I can’t WAIT to get my hands on. No doubt it will be my new favorite.
Be sure to go check out Sprinkle Bakes…you’ll never want to leave (but you will…eventually…right??)!!
Thanks so much for visiting me today!!
I'm thinking I need these for dessert, now. So delicious!
These look great, but I didn’t see the amount of sour cream or vanilla in the ingredients list. Would love to make. Could the recipe be updated to include amounts for sour cream and vanilla?
I was gonna make these tomorrow and just noticed the sour cream and vanilla in the directions, but not on the list of ingredients. Any one have an idea? Hoping I can still make these tomorrow.
Ok from looking at other websites I am guessing the sour cream is 1/2 cup and vanilla is 2tsp. I am going off another recipe I found online that was 1/2 of the current recipe. I think I am going to give it a try….wish me luck!
These looks delicious! I want to try these out.
I don't know what to make these for but they will be made. And soon. Nom.
These might just be the prettiest cheesecake bars I've ever seen!
I love all things lime and these look scrumptious!
These are stunning!
Two of my favourite bloggers in the same place. I love it! Delicious cheesecake, Heather! I love how pretty and green they are.
Not only do those sound amazing but they are absolutely beautiful!!!!
These sound SO GOOD. And they look amazing!!
errr… how much sour cream and vanilla are needed? They are not listed with the other ingredients?
Thank you Anonymous! I kept scouring the recipe thinking I wasn’t seeing it!
I LOVE the purple and green together !
Anonymous – 1/2 cup sour cream and 1 tsp vanilla – so sorry about that. Corrected in printable version!
These are SO pretty! I can't wait to make them!
These sound yummy and look so pretty that I can't wait to try them!
Heather, gorgeous!!!! These bars would make a perfect breakfast…fruit, cheese…
or lunch..or maybe even dinner? what the heck, you know I'd eat the whole pan until they were gone ;)
these look so pretty!! and I bet they taste great! I love the marble look!
I love love love how beautifully green these are. Not enough things are lime flavored! The swirls make them some of the most beautiful bar desserts I've ever seen. Glad you guest posted for Kristan!
I am so glad I found this through Heather's blog! Your blog is amazing. I am so inspired by how cute and creative it is. I will be checking it out regularly for sure!
-Audra (the-baker-chick.com)
These look incredible! I love your blog (and of course Heather's, too) and can't wait to try these out next weekend! Thanks so much for sharing.
Heather, Leave it to you to come up with the prettiest(and no doubt the tastiest) key lime dessert ever! :)
Those look amazing! I love the color!
Great guest post! I Love Heather (girl crush of mine) Lovely guest post.
Wow, these are so pretty, perfect for a summer party!
What a pretty looking bar! Love the swirls. Great post Heather :)
These look amazing! Perfect for summer!
Love the beautiful green swirls in these bars. I'm super jealous. I tried to make lime bars once, but it ended in disaster. After baking, the graham cracker crust that was on the bottom of the pan when I started had floated to the top. Your bars look so much better, and with a crust on the bottom where it properly belongs. :)
UmmmYUM..I love the layered look of these. And the swirl puts them over the top!
Sprinkle Bakes is a genius and this is just gorgeous.
Congrats, Heather's luscious-looking Key Lime bars made this week's top hits @ singingwithbirds.com. Thanks for sharing such a fabulous dessert with all of us….love your blog!
These look delicious and perfect for St. Patrick's Day. Thanks for the recipe!
Wow, just wow! I just love how the color on top pops out, and I agree that these will become many people's go-to dessert for St. Paddy's Day.
Two of my favorite bloggers teaming up together is awesome! Heather these bars are a fabulous & very pretty treat :) xo
These look so yummy and so pretty! I am linking this up to my blogs facebook page.
I am a finalist in a huge room makeover giveaway. I would really appreciate it if you would take a moment and stop by and vote for me. I'm 3#. Thanks. Laura
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I love Heather's blog too, and these bars look amazing; I've never seen anything like them! These are a perfect summer treat!
I like your concept and it does look interesting, but as a professional baker, you might want to make your green a little on the yellowish side. If you look at Key Lime Juice, it is not green. I am not trying in anyway to take away from what you've accomplished or am I trying to be rude in anyway and I am sure that your cheesecake tastes amazing. Your concept should be applauded and never stop creating. Keep baking!
For some reason the images are not showing up for me on this post. But I saw a little sneak peek over at Heather's blog and I already know they are gorgeous! ~Lili
Oh my gosh…these key lime cheesecake bars are drop dead gorgeous! The color and marbleizing is just stunning! And I'm sure they're out-of-this-world delicious as well! I gotta make these! :)
We made these last weekend and WOW! They are fantastic! Super smooth and creamy, pretty to look at too :-)… the lime curd was so easy to make and was a great contrast to the cheesecake. I didn't have graham cracker crumbs, but I did have oatmeal cookie crumbs (I buy the super cheap iced oatmeal cookies and grind them up) and gingersnap crumbs, and mixed them together for the crust – the ginger/cinnamon/nutmeg flavor complemented the filling perfectly. This is a keeper, for sure! Thank you both for this post!
I've made these twice now and everyone LOVED them! My fiance' is not a cheesecake fan and this is one of his favorites! Gorgeous and delicious combo!!!!
This look delicious!
Is there any way lime juice could be replaced with real key lime juice? Would the measurements still be the same?
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These are absolutely beautiful! I can’t wait to try them. Since I’m new to living in Florida, many of my new friends have told me there is a huge difference between regular limes and “the real deal Key Limes”. Do you recommend using the “normal” larger, brighter limes or an equivalent of Florida Key Limes? I’m so dying to try these!
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I am in the middle of making these and can some please HELP. The recipe directions call for sour cream and vanilla but there are no ingredient amounts in the descritpion. Can someone please provide how much sour cream and vanilla to add to cheesecake portion of the recipe.
I noticed that too! Any luck getting an answer?
I love these. They are beautiful! Can’t wait to try them! I haven’t made many desserts yet… but I want to! I have quite a collection going of recipe books, and i’m getting pretty good at chicken recipes. Hoping to be a little Suzy Homemaker someday soon! Practice makes perfect… and I definitely want to try these! Thanks!
How much sour cream and vanilla?
This recipe sucks butt.
How much sour cream and vanilla ?
I saw these and immediately thought…YUMMO!!
Thank you so much for sharing :)
Okay, first thing: the filling was DELICIOUS! I will definitely make this again.
However, the crust was too dry, so I definitely need to make adjustments there. Do you use 2 cups of graham cracker *crumbs*? That’s what I did. However, I noticed that one package of crushed graham crackers equals about 1.5 cups, so I might try that next time.
Another note, is that I baked this in an 8×8 pan (because I don’t have a 10×10 pan), and lined the bottom with tin foil (because I didn’t have parchment paper). Probably because of the smaller pan, I had to cook it longer for the cheesecake part to be done (and it still turned out wonderful). However, the longer cooking time, and maybe the tin foil, may have contributed to my dry crust. We’ll see!
I’ll be making this again for St. Patrick’s Day.
So how much longer did you cook it in the 8 x 8? I also do not have a 10 x 10. But I don’t want the crust to come out dry either…
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Love how I made my list to go to the store and you FAIL to say in the list you need sour cream.?!?! The sad thing is I am not the first person I now realize to post this. Fix the recipe!!!
You need 1/2 sour cream and 1 tsp vanillia
help me and send me this yummmyyyyyy
The result is amazing, but this recipe is the worst. I got so confused making them! There’s no organization and the ingredients are all over the place. Grr!
Made these yesterday and they were ELEGANT! Thankfully after looking at the posts someone had mentioned that you needed 1/2 cup sour cream and 1 tsp van. I couldnt find lime curd in the store so made my own. Thought maybe the curd hadnt cooked long enough and it wasnt thick enough but kept following the directions and they came out beautiful. The only thing I would do different is add a little lime zest to the batter for some extra lime flavoring. All in all will make them again as they were a big hit!
Just made these and oh, my, heaven………….DELICIOUS! Half the bars were gone in less than an hour after serving. Thank you for an awesome recipe…wouldn’t change one thing.
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I found this recipe on pintrest. They look so yummy… I am pregnant and craving lime stuff and normally don’t think lime anything is good. My husband loves keylime pie so I am thinking about making these for St. Patrick’s day this weekend! Can’t wait to try them! Thanks for sharing the recipe.
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Made these yesterday for my son’s birthday and they are just marvelous! Thank you so much for sharing the recipe:)
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Realmente precioso me gusta mucho tus recetas un beso
Hola, te he conocido a través de un fantástico blog Español y desde luego que te sigo.
Besossssssssssssssssssssssssss
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The Crust definitely needs more butter. I lost about a cup when I cut it. Otherwise, delicious!
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I am a little confused as to what happens to the extra 1/4 cup of lime curd. After mixing the 1/2 cup of green, there is 1/4 green and 1/4 cup of yellow left….I get that 1/4, but what to do with the remaining. Am I missing something?
My sister and I are currently in the process of making these. Just one thing, the recipe is all out of order on the web page. I didn’t print the recipe because I just pulled it up from my computer and read the directions from there, so I’m not sure if the recipe is in order on the printable version. It just seems overly complicated and out of order on here.
These were to die for! I loved them so much and they were so pretty! But the recipe format is AWFUL and hard to follow. The formatting of the raspberry cheesecake bars was so much better. I also think they need to bake a little longer than 35 minutes…they were still liquidy in the middle. I baked them for about 45 minutes.
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Just made these. Next time will use a 9×13″ pan.
Fills up a 10×10″ pan wayyyy too much!
In the oven now. Hope they come out OK and don’t spill over.
Very simple recipe!
I also added the zest and juice of one lime to the cheese filling part.
(and a bit more home made vanilla extract)
Will use a bit of leftover zest to sprinkle over the top once they come out of the oven.
Spilled over a bit.
Had to bump up the cooking time about 15 minutes,
could have been 20 minutes but I was on my way out to meet a friend.
Definitely too thick to be a bar…
so next time 9×13″ pan.
DELICIOUS!!!!!
Thank you so much for posting these comments / updates. I also thought the pan size was off. Not to mention I can’t even find a 10×10 pan :( I will use my trusty 9×13
I don’t cook – I bake a small little cake once a year. But I am going to try this and if I can get it to taste half as good as you make this stuff to look, I will be back for more stuff to fix. I craft and DIY anything – but cook. My folks bought me a great set of pots and pans 3 years ago and they were so pretty that I didn’t want to use them. Hold onto your hat and get everyone out of the way – she is headed into the kitchen and it isn’t near the microwave. SHOCK SHOCK – if this keeps up my hubby will tell me that I know how to work the new oven he got me 8 years ago – you know the one that I told him I didn’t know how to use. We will see.
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Sarah, did you add any sugar to your Graham Cracker crust? I’m still new at baking, but I want the best flavor possible lol.
if you make this, consider halving the recipe for the lime curd if you dont want any leftover
One word….YUMMMMME.
Thanks for sharing.
Did you mix any sugar with the Graham Cracker crust?
Hey there! Do you use Twitter? I’d like to follow you if that would be ok.
I’m undoubtedly enjoying your blog and look forward to new posts.
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This looks like the perfect spring time dessert. I can’t wait to try it.
Made this for St. Paddy’s Day Dinner. Kepted in the refrigerator and had it 2 nights later. Husband said it’s the best he ever had. Its a keeper. Thank you.
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