All the flavor of sunshine in a little bar. They are creamy, tart, only slightly sweet, and easy to make. What else? The base is not made with grahams but ginger snaps (so much, yes). Anything else? You don't need key limes. Get to this one fast!
"The ginger snap crust is so scrumptious, you might never want Grahams with cheesecake again."
Notes: Cream cheese is regular-style by Philadelphia. Butter is unsalted.
SMALL-BATCH KEY LIME CHEESECAKE BARS
Ingredients: 1 cup ginger snap cookies, 2 tbsp. melted butter, (1) 8 oz. brick cream cheese, zest and juice of 1 lime, 1 tbsp. flour, 1 egg, 1 tsp. vanilla extract, 3/4 cup sugar, honey (optional).
Serves 4.
1. Preheat and prep crumb base: Preheat the oven to 325* and line a 6x6 square pan with parchment paper. Process ginger snaps and butter in a food processor. Press the mixture into the pan and bake for 7 minutes. Set aside.
2. Make cream cheese mixture: Wash the processor bowl and blade. Tip in lime juice, most of the zest, cream cheese, and flour. Blitz until smooth. Add egg, vanilla, and sugar, then process again, stopping after 30 seconds to scrape down the sides. Pour over the crust, sprinkle with remaining zest, drizzle with honey, and "marble" it in with a knife. (You can skip the honey if you like.) Bake for 40-45 minutes until very set but not overly brown. Remove to cool.
3. Bake and chill: Bake for 40-45 minutes until very set but not overly brown. Remove to cool completely at room temperature, about 90 minutes. Refrigerate at least 4 hours before cutting and serving.
Tip: The recipe is easily doubled for a 10-inch pan. Use a warm knife to slice the bars.
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