Citrus Cheesecake Bars are a triple threat! Lemon, lime and orange!!
Calling all citrus lovers! You are going to love these. Not too lemony, not too limey and not to orangey but the perfect amount of citrus. The combination of all three fresh citrus juices makes for a perfectly lovely cheesecake bar.
I love cheescake but often don’t have enough cream cheese or time to make a full cheesecake. These cheesecake bars are the answer when that cheesecake craving hits.
This recipe is made in an 8 x 8 glass pan so it is perfect for our reduced size family. There is enough for us plus enough to share without having too much!! Because believe me, these citrus cheesecake bars are so yummy I would totally be tempted to eat the entire pan myself.
The first step is to line your pan with aluminum foil, you want it to spill over the edges. This is going to make your job of removing it from the pan so much easier and it’s going to look prettier too!
The base of the bar is a graham cracker crumb crust which you bake first and then add the cheesecake mixture on top and bake some more. For the cheescake mixture I use fresh zest from all three fruits and real lemon and orange juice but then used the bottled key lime juice I always keep on hand and that tastes great. If you are going to use fresh lime juice I recommend key limes if you can find them, but if not, regular limes will work too.
After the bars bake allow them to cool for 1 – 1 1/2 hours and then cover with foil and refrigerate for another 2 hours. You want them to chill thoroughly.
After they are chilled you are ready to remove them from the pan. Just lift the bars out of the pan by the foil. Cut into small 2 inch pieces.
I toasted some sweetened coconut and added that on top for some garnish.
For some other yummy key lime or citrus flavored treats, check out these: