Key Lime Cheesecake Dessert Squares Recipes

Steps:

• Make the crust: Line a 9-by-13-inch baking dish with foil, leaving an overhang. Put the butter and chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Pulse the cookies with the sugar in a food processor until finely ground. With the motor running, pour in the warm melted chocolate mixture and process until combined. Press the crumb mixture into the bottom of the prepared pan and refrigerate while you make the filling.
• Make the filling: Warm the lime juice in a small saucepan over low heat; whisk in the gelatin and sugar until completely dissolved, then remove from the heat and let cool slightly. Beat the cream cheese in a large bowl with a mixer on high speed until smooth and fluffy, about 4 minutes. Add the sweetened condensed milk and beat until smooth. Beat in the gelatin mixture and vanilla. Spread in the prepared crust and refrigerate until firm, at least 4 hours or overnight. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring, until smooth. Drizzle over the cheesecake and refrigerate until ready to serve. Remove from the pan using the foil handles and slice into bars. Photograph by Johnny Miller

Steps:

• For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
• Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.
• For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
• Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
• When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.

Steps:

• In a large bowl, beat cream cheese until smooth. Add the milk, lime juice and vanilla; beat until smooth. Pour into the crust. Refrigerate for 2 hours. Spread with whipped topping; refrigerate 1 hour longer. Garnish with lime and mint if desired.

Steps:

• Set oven to 350 degrees F (set oven rack to second-lowest position).
• Grease a 8-inch square cake pan.
• FOR CRUST: Combine flour, sugar and almonds in a mixing bowl.
• Cut in butter until mixture is crumbly.
• Press firmly in to prepared cake pan.
• Bake at 350 degrees F for 12-15 minutes.
• FOR FILLING: Beat all ingredients together at medium speed until smooth and creamy.
• Spread evenly over prepared crust.
• Bake for 15 minutes or until set.
• Cool on rack.
• Chill before cutting into small squares.

Steps:

• CRUST---------.
• Preheat oven to 350 F degrees.
• In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
• Cut in butter using a pastry blender or a fork until mixture is crumbly.
• Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray.
• Press wafer mixture firmly in bottom of casserole dish.
• Bake in preheated 350 F oven for 15 minutes.
• FILLING----------.
• In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
• Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
• Spread mixture evenly over baked crust.
• Return to oven and bake at 350 F for 25 to 30 minutes or until set.
• Cool on wire rack.
• Chill in refrigerator for at least 1 hour before cutting into squares to serve.
• If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green).
• You can also use regular lime juice or use bottled key lime juice.