Lime and White Chocolate Cheesecake Bars

Name: Lime and White Chocolate Cheesecake Bars
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 3 h 15 min
Yield: 16 bars
Ingredients: 5 ounces vanilla wafer cookies; 1/2 cup roasted and salted macadamia nuts; 1/4 cup firmly packed brown sugar; 4 tablespoons unsalted butter, melted; 2 (8-ounce) packages cream cheese, at room temperature; 1 cup granulated sugar; 3 large eggs; Zest of 2 limes; 3 tablespoons fresh lime juice; 2 tablespoons all purpose flour; 1/2 teaspoon salt; 4 ounces good-quality white chocolate, melted

User Reviews

4.0

3 reviews

Good

Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
2 hrs
Total Time
3 hrs 15 mins
Servings
16 bars
Course
Dessert
Cuisine
American

Lime and White Chocolate Cheesecake Bars

Joshua Davis

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Lime and White Chocolate Cheesecake Bars have a buttery, crunchy crust with a thick, luscious, creamy filling.

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Ingredients

Servings

Crust:

5 ounces vanilla wafer cookies
1/2 cup roasted and salted macadamia nuts
1/4 cup firmly packed brown sugar
4 tablespoons unsalted butter, melted

Filling:

2 (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
Zest of 2 limes
3 tablespoons fresh lime juice
2 tablespoons all purpose flour
1/2 teaspoon salt
4 ounces good-quality white chocolate, melted

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Instructions

For the crust:

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides.
In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, and brown sugar until finely ground. Add the butter and pulse until the mixture is moistened. Press the crumb mixture into the bottom of the prepared pan. Bake until slightly firm, 12 to 15 minutes. Place on a cooling rack to cool completely.

For the filling:

Place the cream cheese in a food processor and pulse until smooth. Add the sugar, eggs, lime zest, lime juice, flour, and salt and pulse until combined. Add the melted white chocolate and pulse until combined.
Pour the cream cheese mixture over the cooled crust. Bake at 350°F until the cheesecake is set but still slightly jiggly in the center, about 40 to 50 minutes. Do not overbake.
Place the cheesecake on a cooling rack to cool completely in pan. Cover and chill until firm, at least 2 hours and up to 2 days. Using the overhang, transfer cheesecake to a cutting board to cut into squares before serving.