Ingredients
Scale
Graham Cracker Crust
1½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugarCheesecake Filling
16 ounces full-fat cream cheese, softened
1 can (21 ounces) lime pie fillingOptional Garnishes
1 tablespoon fresh lime zest
Whipped cream
Lime slices
Extra graham cracker crumbsInstructions
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Line an 8×8-inch baking dish with parchment paper.Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until evenly moistened.Press the mixture firmly into the bottom of the prepared pan and refrigerate for 20 minutes.Beat the softened cream cheese in a large bowl until smooth and fluffy.Fold the lime pie filling into the cream cheese until combined, leaving a few swirls for a marbled appearance.Spread the filling evenly over the crust.Cover and refrigerate for at least 4 hours or overnight until firm.
Lift from the pan, slice into bars, and garnish with lime zest, whipped cream, or lime slices before serving.Notes
Use full-fat cream cheese for the best texture.
For clean slices, freeze the bars for 30 minutes before cutting.
Allow cream cheese to soften at room temperature for 30 to 45 minutes before mixing.
Store leftovers in the refrigerator for up to 5 days.
Freeze individual bars for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian