Ingredients for Key Lime Cheesecake Squares
- Graham Wafers
- Vanilla Wafers
- Blanched Almond
- ½ cup (1 stick) unsalted butter
- 16 ounces (two 8-ounce packages) softened cream cheese
- Granulated Sugar
- 2 large eggs
- Lime Zest
- Key Lime Juice
- 2 tablespoons tapioca starch
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How to Make Key Lime Cheesecake Squares
- **Crust:**
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup vanilla wafer crumbs, and ¼ cup finely ground almonds.
- Cut in ½ cup (1 stick) unsalted butter, using a pastry blender or fork, until the mixture resembles coarse crumbs.
- Spray a 9x9 inch baking pan with vegetable cooking spray.
- Press the crumb mixture firmly into the bottom of the prepared pan.
- Bake for 15 minutes, or until lightly golden.
- **Filling:**
- In a large bowl, beat 16 ounces (two 8-ounce packages) softened cream cheese with 1 cup granulated sugar and 2 large eggs until smooth and creamy using an electric mixer.
- Add ½ cup key lime juice (or regular lime juice), 2 tablespoons grated key lime zest (or regular lime zest), and 2 tablespoons tapioca starch. Beat until well combined and smooth.
- Pour the filling evenly over the baked crust.
- Bake for 25-30 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Let cool completely on a wire rack.
- Refrigerate for at least 1 hour (or preferably longer) before cutting into squares.
- Garnish with lime wedges, fresh strawberries, or maraschino cherries, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
12g
Fat
10g
Carbs
1g
