I Love Cheesecake And I’m Also lazy

Key Lime Cheesecake Bars

Which is why I don’t make cheesecake often. I love it but for some reason cheesecake is one of those things that seems far too time consuming to me. I THINK I’m going to make it… I have 972 recipes printed out for it as well as those in my vast cookbook collection… I WANT to make them because, well, I love cheesecake but there’s that lazy thing. I like things I can throw together and while I realize logically that other than the crust, you DO just throw cheesecake together, I have this weird “it’s too much trouble” mind block going.

The strangest part is that I’m so far from lazy when it comes to other parts of life, that I easily qualify as an anal bordering on OCD (waits for my husband to say “bordering?”) about getting things done. There are just certain things in cooking that I get lazy about. Yeast cooking ( I love the results, hate the time), rolled out cookies (they bored the ever living poo out of me) and cheesecake.

But… I don’t mind making cheesecake bars or cheesecake brownies. I know; totally illogical. I never claimed to be logical though… just adorable and extraordinarily intelligent *cough cough*.

So yesterday I made the Key Lime Cheesecake Bars I have been saying I would make. On my facebook fan page, I gave my readers the choice between those and mini chocolate cheesecakes. They overwhelmingly chose the Key Lime Bars so here they are. These are pretty much my recipe. They’re just an mash up of recipes I’ve seen over the years. The crust is adapted from one from Taste Of Home and the filling is just… filling; it’s what I’ve been using for years for various cheesecake bars with just the flavoring changed 😛 I hope you enjoy 🙂 If you need to buy new fat girl pants after you eat a pan of these, I refuse to take the blame.

Key Lime Cheesecake Bars

  • 1 1/4 cups all purpose flour
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup powdered sugar
  • 1/3 cup chopped walnuts
  • 1 1/2 sticks unsalted butter
  • 16 ounces softened cream cheese
  • 2 cups sugar
  • 1/4 cup heavy cream
  • 1/4 cup flour
  • 4 large eggs
  • 3/4 cup key lime juice; bottled is fine (you can find bottled key lime juice by the lemon juice in the store)
  • zest from one key lime (or one small Persian lime if you aren’t using fresh key limes)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups sour cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees.
  2. For the crust, combine the 1 1/4 cups flour, graham cracker crumbs, powdered sugar & walnuts in a food processor. Pulse until the nuts are finely ground and the mixture is well combined. Add in the butter and pulse until the mixture is crumbly.
  3. Press the crumb mixture into the bottom of a 13×9 pan. Bake at 350 until light brown.
  4. In a medium bowl, beat together the softened cream cheese and the sugar.
  5. Add the eggs in one at a time. Beat until just combined. Don’t over beat.
  6. Add in the cream, vanilla, flour, lime zest and lime juice, Beat JUST until combined (you never want to add too much air to cheesecake. That’s one of the things that can make it crack)
  7. Bake at 350 degrees until it is just barely set. The point of a thin knife inserted halfway between the edge and the center should come out clean.
  8. Combine the sour cream, powdered sugar and vanilla extract in a small bowl. Spread over the top of the hot cheesecake and put back in the oven for five minutes.
  9. Cool in pan set over a wire rack until completely cool. Then refrigerate until cold. Cheesecake always cuts better if cold. 🙂
  10. Garnish with powdered sugar and fresh lime slices.
  11. Eat lots and curse me under your breath for making your hips wider.
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21 thoughts on “I Love Cheesecake And I’m Also lazy

  1. I know what you mean – I end up converting a lot of cheesecake recipes into minis and then eating them 1 at a time – so much easier and less messy 😀
    I am so lazy when it comes to a big ol’ cheesecake!

    These look amazing and delicious by the way 😀

  2. They look delicious, Janet! I happen to be the cheesecake maker in my family. In fact, I’m making an all cheesecake 3-tiered mini wedding cake for my niece in November PLUS 200 individual cheesecakes for her reception! If there’s a cheesecake consumed in my family – I’ve made it!

  3. I’ve never tried making any type of cheese cake. It’s some cross between intimidation and laziness. I think you have inspired me to move past it, and give it a shot! They sound so good, and just might brighten up another dreary, freezing rain day!

  4. They look delicious! I’m lazy about making cheesecake too, but it’s always worth it when you can be bothered!

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  5. My guy and I also love cheesecake, but unless it is a special occasion, I hate busting out the Springform pans and the time it takes, too. I am bookmarking this recipe for sure 🙂
    Thank you!

  6. I feel the same way about cheesecake ;)! Plus if I make a big one I eat too much. Your bars sound wonderful! We must be on the same brainwave, I made a cheesecake tart with lime in it as well this weekend. Hope you are having a wonderful Sunday :)!

  7. Bars are the best way to go when making cheesecake. So much easier to store as well as serve!
    I have been a fan of key lime since my days of living in Florida, so these are perfect for me. They look silky smooth and tart! Also, I like that you put walnuts in the crust-it adds a little extra spark to the standard. Great post.

  8. Haha I too love cheesecake, but am more likely to make the bar or cupcake versions that the full-sized one – even though I realize they don’t really take much longer to make.

  9. HAHAHA you are too funny! I already had to buy a FEW new fat girl pants (not due to you at all). When are you going to post the “diet” fat girl pants recipe for key lime cheesecake bars? Kidding, these are on the top of my list of things to turn into a delicious cupcake 🙂

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