NO-BAKE LIME CHEESECAKE BARS
These easy and delicious lime cheesecake bars don't require an oven!
Provided by Annalise
Categories Dessert
Time 4h20m
Number Of Ingredients 11
Steps:
- Combine the graham cracker crumbs, salt, brown sugar and melted butter.
- Press into a 9x13-inch baking dish. Chill in the fridge while you prepare the filling.
- In a large bowl, beat the cream cheese until smooth with a hand-held mixer (you can also use a stand mixer with a paddle attachment). Add the sweetened condensed milk, lime juice, and lime zest and mix until smooth.
- In a separate bowl, beat the heavy whipping cream to stiff peaks. Gently fold into the cream cheese mixture in 2 additions, mixing until just combined. Spread evenly on top of the graham cracker crust.
- Chill in the fridge for 4 hours, or you can make it ahead and chill overnight.
- Top with sweetened whipped cream and lime slices. Slice and serve.
Nutrition Facts : Calories 369 kcal, Carbohydrate 35 g, Protein 5 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 74 mg, Sodium 205 mg, Fiber 1 g, Sugar 26 g, TransFat 1 g, ServingSize 1 serving
LIME CREME BRULEE BARS
Steps:
- Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with foil, overhanging the edges by an inch.
- For the crust: Combine the butter, sugar and lime zest in the bowl of a mixer fitted with the paddle attachment. Mix on high until light and fluffy, about 2 minutes. Scrape down the sides and add the flour and salt. Mix on low speed until the dough comes together (it should be in big, loose crumbles, not dusty). Press the dough evenly into the bottom of the foil-lined pan. Bake until light golden and set, 15 to 18 minutes. Cool completely on a rack.
- For the filling: Combine the whole egg and yolks, lime zest and juice and sweetened condensed milk in a medium bowl and whisk until very smooth. Pour into the crust and bake until completely set, 18 to 20 minutes. Cool completely on a rack, then refrigerate until chilled and very set, at least 3 hours.
- For the topping: Preheat the broiler.
- Remove the bar in one piece using the foil as handles (loosen the corners with a paring knife, if needed). Cut into 16 squares and place on a foil-lined baking sheet, spaced about an inch apart. Sprinkle the tops evenly with the sugar. Broil until the sugar is caramelized and crisp, 1 to 2 minutes, depending on your broiler. Let cool a few minutes before transferring to a serving tray. Garnish with lime quarters and serve.
KEY LIME BARS
I love key lime pie, but some people are reluctant to take a whole slice of pie. These bars give just the right taste of key lime and freeze well, so I can keep a stash for when I need a tart treat. -Kristine Staton, Broomfield, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners' sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly., Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer., Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners' sugar.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
LIME & GINGER BARS
This tangy teatime bake can be served as an alternative to cheesecake for dessert, served with a dollop of cream
Provided by Jane Hornby
Categories Afternoon tea
Time 50m
Yield Makes 12-14 bars
Number Of Ingredients 6
Steps:
- Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
- Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
- Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.
Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
GINGER-CREAM BARS
I rediscovered this old-time recipe recently and found it's everyone's favorite. Even 4-year-olds have asked for these frosted bars as nursery treats. -Carol Nagelkirk, Holland, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cream butter and granulated sugar. Sift together flour, salt, baking soda and spices; add to creamed mixture. Add eggs, 1 at a time, beating well after each addition, and molasses. Blend in coffee. Spread in a 15x10x1-in. baking pan. , Bake 20-25 minutes. Cool. For frosting, cream butter and cream cheese; add confectioners' sugar and vanilla. Spread over bars. If desired, top with nuts.
Nutrition Facts : Calories 101 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 126mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LIME AND GINGER CREAM CHEESE BARS
I just made these today, and they were a huge hit! The flavors are so complimentary. Perfect for a light finish to a summer meal. The baked mixture needs to be chilled well before it is cut into a dozen bars, so you can definitely prepare this dessert in advance. You can garnish each bar with some julienned lime peel or serve them unadorned. Recipe courtesy of Betty Rosbottom in the Chicago Sun-Times Food section.
Provided by hannahactually
Categories Dessert
Time 45m
Yield 12 bars
Number Of Ingredients 13
Steps:
- Arrange a rack at center position and preheat the oven to 350 degrees. Butter the bottom and sides of an 8-inch square baking pan.
- In a food processor, combine ground ginger snaps and sugar, and process until well mixed, about 30 seconds. Add melted butter and pulse until just combined. Using your fingers, press mixture firmly onto the bottom of prepared pan. Bake 8 minutes, then remove pan from oven to cool 15 minutes.
- In a mixer on medium speed, beat cream cheese until light and fluffy, about 3 minutes. Beat in 1/4 cup of the sugar and cornstarch until just combined. Then beat in the egg and 2 tablespoons of the sour cream. Add ginger, 1-1/2 teaspoons lime zest and lime juice, and beat until just combined. Pour mixture into the pan and smooth the top with a spatula. The cream cheese layer will be only about 1/2 inch thick. Bake until a tester comes out nearly clean, about 25 minutes.
- Remove pan from oven, but retain oven temperature. Whisk together the remaining 5 tablespoons sour cream, 2 teaspoons sugar, and 1/4 teaspoon lime zest in a small bowl, then spread mixture evenly over the top of cream cheese layer. Return pan to oven and bake 5 minutes. Remove and cool in the pan; then refrigerate for at least 3 hours or overnight.
- To serve, cut into 12 bars. If desired, garnish each bar with julienned lime peel, and garnish platter with mint sprigs.
Nutrition Facts : Calories 174.7, Fat 12.2, SaturatedFat 7.2, Cholesterol 49.1, Sodium 119.3, Carbohydrate 14.4, Fiber 0.2, Sugar 8.7, Protein 2.7
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