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Guest Post–Key Lime Swirl Cheesecake Bars

Posted : May 9, 2011
tag : Bars, Cheesecakes, Cream Cheese, Pie
by : Cookbook Queen
comment : 98

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?
 

When Kristan asked me to guest post here, I was thrilled! 
Then almost immediately after, I was worried that you all might be disappointed that I’m not as funny or witty as she is…. then I thought I’d distract you with these yummy Key Lime Swirl Cheesecake Bars, and maybe you wouldn’t notice.
Is it working?

 

I took these home for Easter and they were instantly a family favorite. 

 

Lime curd is tinted and swirled into the cheesecake batter to create a lovely marbleized effect.

Key Lime Swirl Cheesecake Bars [click
to print]

Crust:
2 cups graham crackers
8 tbsp (1 US stick) unsalted butter, melted
Preheat oven to 325 degrees.  Line a 10×10
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.
Filling:

2 bricks (8 oz. each) cream cheese, softened

1/2 cup granulated sugar

2 large eggs plus one large egg white
2 tbsp all purpose flour

1/2 cup sour cream

1 teaspoon vanilla extract

3/4 cup prepared lime curd, divided (recipe
below)

Liquid green food coloring

Liquid yellow food coloring
Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green.  You will use a few drops of both green and yellow food coloring.  Set lime curd aside.
Beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth.  Beat in eggs on low speed, 1 at a time.  Beat in sour cream and vanilla, then flour just until blended.  Remove 1 cup of batter and reserve.  Pour the rest of the batter over the crust.

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. 
Bake for 35 minutes at 325 degrees F.  Let cool completely in pan then refrigerate.  Lift cheesecake out of the pan with parchment overhang.  Cut into bars before serving.
Lime Curd
8 tbsp  (1 US. stick) unsalted butter,
softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
1/3 cup plus 4 tbsp. fresh lime juice

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.

Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming.  Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

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!!

About Kristan

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98 Comments
  1. Kristen - Dine & Dish May 9, 2011 at 1:11 am Log in to Reply

    I'm thinking I need these for dessert, now. So delicious!

    • Amy March 4, 2012 at 4:05 pm Log in to Reply

      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?

      • Jennifer March 7, 2012 at 11:50 pm Log in to Reply

        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.

        • Jennifer March 8, 2012 at 5:05 pm Log in to Reply

          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!

    • Sharon Saylor April 16, 2012 at 8:33 pm Log in to Reply

      These looks delicious! I want to try these out.

  2. Lyndsey May 9, 2011 at 1:17 am Log in to Reply

    I don't know what to make these for but they will be made. And soon. Nom.

  3. Lauren at Keep It Sweet May 9, 2011 at 1:31 am Log in to Reply

    These might just be the prettiest cheesecake bars I've ever seen!

  4. Chris May 9, 2011 at 1:50 am Log in to Reply

    I love all things lime and these look scrumptious!

  5. Maris (In Good Taste) May 9, 2011 at 2:30 am Log in to Reply

    These are stunning!

  6. Lindsey @ Hot Polka Dot May 9, 2011 at 2:38 am Log in to Reply

    Two of my favourite bloggers in the same place. I love it! Delicious cheesecake, Heather! I love how pretty and green they are.

  7. TeenaBugg38 May 9, 2011 at 2:40 am Log in to Reply

    Not only do those sound amazing but they are absolutely beautiful!!!!

  8. Ally Lynn May 9, 2011 at 3:59 am Log in to Reply

    These sound SO GOOD. And they look amazing!!

  9. Anonymous May 9, 2011 at 7:28 am Log in to Reply

    errr… how much sour cream and vanilla are needed? They are not listed with the other ingredients?

    • Christine Ongano February 18, 2012 at 8:25 am Log in to Reply

      Thank you Anonymous! I kept scouring the recipe thinking I wasn’t seeing it!

  10. Caylee May 9, 2011 at 10:11 am Log in to Reply

    I LOVE the purple and green together !

  11. SprinkleBakes May 9, 2011 at 10:26 am Log in to Reply

    Anonymous – 1/2 cup sour cream and 1 tsp vanilla – so sorry about that. Corrected in printable version!

  12. Jessica @ How Sweet May 9, 2011 at 10:38 am Log in to Reply

    These are SO pretty! I can't wait to make them!

  13. girlsgonescrappin May 9, 2011 at 10:43 am Log in to Reply

    These sound yummy and look so pretty that I can't wait to try them!

  14. cookies and cups May 9, 2011 at 12:50 pm Log in to Reply

    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 ;)

  15. BigBearswife May 9, 2011 at 12:55 pm Log in to Reply

    these look so pretty!! and I bet they taste great! I love the marble look!

  16. Amber | Bluebonnets and Brownies May 9, 2011 at 1:03 pm Log in to Reply

    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!

  17. Audra May 9, 2011 at 1:09 pm Log in to Reply

    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)

  18. Kelly May 9, 2011 at 2:40 pm Log in to Reply

    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.

  19. Sue May 9, 2011 at 3:06 pm Log in to Reply

    Heather, Leave it to you to come up with the prettiest(and no doubt the tastiest) key lime dessert ever! :)

  20. kitchenmisfit May 9, 2011 at 5:52 pm Log in to Reply

    Those look amazing! I love the color!

  21. Jennifurla May 9, 2011 at 8:09 pm Log in to Reply

    Great guest post! I Love Heather (girl crush of mine) Lovely guest post.

  22. Amanda Kuzak May 9, 2011 at 8:13 pm Log in to Reply

    Wow, these are so pretty, perfect for a summer party!

  23. The Vanilla Bean Baker May 9, 2011 at 10:25 pm Log in to Reply

    What a pretty looking bar! Love the swirls. Great post Heather :)

  24. Jodie May 9, 2011 at 11:25 pm Log in to Reply

    These look amazing! Perfect for summer!

  25. Lori @ Girl Meets Oven May 10, 2011 at 3:01 am Log in to Reply

    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. :)

  26. Leslie May 10, 2011 at 7:57 pm Log in to Reply

    UmmmYUM..I love the layered look of these. And the swirl puts them over the top!

  27. Lora May 11, 2011 at 7:49 am Log in to Reply

    Sprinkle Bakes is a genius and this is just gorgeous.

  28. gnee @ Singing With Birds May 11, 2011 at 11:48 am Log in to Reply

    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!

  29. La May 11, 2011 at 12:01 pm Log in to Reply

    These look delicious and perfect for St. Patrick's Day. Thanks for the recipe!

  30. All That's Left Are The Crumbs May 11, 2011 at 9:08 pm Log in to Reply

    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.

  31. marla May 11, 2011 at 10:42 pm Log in to Reply

    Two of my favorite bloggers teaming up together is awesome! Heather these bars are a fabulous & very pretty treat :) xo

  32. [email protected] House May 12, 2011 at 4:57 am Log in to Reply

    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

    http://vintagerevivals.blogspot.com/2011/05/top-5-plead-their-case.html

  33. Tracy May 12, 2011 at 3:42 pm Log in to Reply

    I love Heather's blog too, and these bars look amazing; I've never seen anything like them! These are a perfect summer treat!

  34. Anonymous May 14, 2011 at 2:10 pm Log in to Reply

    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!

  35. Lili May 17, 2011 at 12:32 pm Log in to Reply

    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

  36. sheila @ Elements May 18, 2011 at 6:45 pm Log in to Reply

    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! :)

  37. katy May 21, 2011 at 12:07 pm Log in to Reply

    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!

  38. Anonymous June 16, 2011 at 3:00 pm Log in to Reply

    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!!!!

  39. Lo July 7, 2011 at 2:08 pm Log in to Reply

    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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  42. Anne the Sconess October 21, 2011 at 9:56 am Log in to Reply

    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!

  43. Pingback: Heather of Sprinkle Bakes Key Lime Swirl Cheesecake Bar Recipe | All Things Ardithian!

  44. laxmom October 27, 2011 at 4:08 pm Log in to Reply

    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.

    • Lisa March 3, 2012 at 9:27 pm Log in to Reply

      I noticed that too! Any luck getting an answer?

  45. Betty Crocker-Gonna-Be December 6, 2011 at 11:58 pm Log in to Reply

    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!

  46. Mindy December 20, 2011 at 4:21 pm Log in to Reply

    How much sour cream and vanilla?

  47. Mee January 22, 2012 at 12:23 am Log in to Reply

    This recipe sucks butt.

  48. Aj January 22, 2012 at 8:27 pm Log in to Reply

    How much sour cream and vanilla ?

  49. Bev Ball January 29, 2012 at 8:40 pm Log in to Reply

    I saw these and immediately thought…YUMMO!!

    Thank you so much for sharing :)

  50. Ailene February 15, 2012 at 9:36 am Log in to Reply

    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.

    • Betsy November 15, 2012 at 11:00 am Log in to Reply

      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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  52. Soonerdiva March 3, 2012 at 3:11 pm Log in to Reply

    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!!!

    • Martha Getchell March 5, 2012 at 7:35 am Log in to Reply

      You need 1/2 sour cream and 1 tsp vanillia

  53. yummyyyyy March 3, 2012 at 6:06 pm Log in to Reply

    help me and send me this yummmyyyyyy

  54. Charlotte March 4, 2012 at 1:50 am Log in to Reply

    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!

  55. Martha Getchell March 5, 2012 at 7:42 am Log in to Reply

    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!

  56. Annie Green Eyes March 12, 2012 at 8:47 am Log in to Reply

    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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  58. Sara March 14, 2012 at 6:46 pm Log in to Reply

    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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  60. Ericka March 19, 2012 at 12:06 pm Log in to Reply

    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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  62. mari carmen May 13, 2012 at 7:48 pm Log in to Reply

    Realmente precioso me gusta mucho tus recetas un beso

  63. ALIMENTA May 14, 2012 at 4:11 am Log in to Reply

    Hola, te he conocido a través de un fantástico blog Español y desde luego que te sigo.

    Besossssssssssssssssssssssssss

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  66. lucy July 22, 2012 at 6:14 pm Log in to Reply

    The Crust definitely needs more butter. I lost about a cup when I cut it. Otherwise, delicious!

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  68. Cyn August 3, 2012 at 9:05 pm Log in to Reply

    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?

  69. Megan August 18, 2012 at 10:44 pm Log in to Reply

    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.

  70. Liz January 21, 2013 at 7:09 pm Log in to Reply

    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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  72. Joyce Grigonis March 17, 2013 at 11:11 am Log in to Reply

    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.

    • Joyce Grigonis March 17, 2013 at 7:46 pm Log in to Reply

      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!!!!!

      • Julie March 22, 2013 at 10:56 am Log in to Reply

        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

  73. Sharron Abrams April 2, 2013 at 7:59 pm Log in to Reply

    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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    • Dollface May 10, 2014 at 9:47 am Log in to Reply

      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.

  75. sarah June 28, 2013 at 8:41 pm Log in to Reply

    if you make this, consider halving the recipe for the lime curd if you dont want any leftover

  76. Bobbi March 12, 2014 at 9:42 pm Log in to Reply

    One word….YUMMMMME.

    Thanks for sharing.

  77. Dollface May 10, 2014 at 9:45 am Log in to Reply

    Did you mix any sugar with the Graham Cracker crust?

  78. Margret June 13, 2014 at 4:38 pm Log in to Reply

    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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  85. Becky February 16, 2016 at 11:27 am Log in to Reply

    This looks like the perfect spring time dessert. I can’t wait to try it.

  86. Wendi-Liz March 20, 2017 at 2:13 am Log in to Reply

    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.

  87. roger vivier flats sale October 11, 2018 at 10:01 pm Log in to Reply

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