Cherry Lime Cheesecake Bars
A sweet lime cheesecake filling is topped with a tart cherry swirl in these cherry lime cheesecake bars! Thank you ALDI for sponsoring this post.
Happy Monday everyone!! I hope you had a lovely summer holiday weekend (US folks). It was very exciting in our next of the woods with multiple parties, a trip to the zoo, one too many ice cream cones and fireworks at the end of it all. Summer weekends are truly the best; lots of family time, outdoor activities and fresh fruits and produce.
I’ve reached the point where I need to eat more than berries and embrace the rest of the fruits in season like cherries and peaches. I love the sweet cherries that are in peak season right now but man, can they get pricy when you want a few pounds for a pie or to snack on.
I needed a few pounds of cherries last weekend so I hit my local ALDI grocery market where I know I can get fresh fruits and produce for a great price. After eating almost a pound of the cherries, I decided I should bake something. These cherry lime cheesecake bars were the resulting culprits. I love cheesecake bars as they are miniature cheesecake slices in your hand but take less the time and effort to put together.
These bars start with a classic graham cracker crust, that’s pre-baked and topped with a sweet lime cheesecake filling and finally topped with a swirl of cherry lime topping. It’s three layers of complete bliss; a crunchy crust, a sweet cheesecake filling and a tart cherry lime topping.
Absolutely what you want to be indulging on this summer!
- 10 whole graham crackers
- 5 tablespoons unsalted butter, melted
- a pinch of salt
- 1 ½ cup cherries, pitted and chopped
- ¼ cup granulated sugar
- zest of 1 lime
- juice of ½ a lime
- 2 8-ounce cream cheese packages, softened at room temperature
- ½ cup granulated sugar
- a pinch of salt
- juice of half a lime
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- Preheat oven to 350 degrees F. Grease an 8 x 8-inch square pan and line with parchment paper with overhang.
- In the bowl of a food processor, pulse the graham crackers until processed. Add in the melted butter and pulse until combined.
- Press the graham cracker mixture to the bottom of the prepared pan and distribute evenly. Bake crust for 10 minutes and let cool completely.
- Meanwhile in a small saucepan combine the cherries, sugar, zest and lime juice along with a ¼ cup water. Bring to a boil and then reduce heat to simmer. Cook for about 5 minutes, until cherries are soft and mixture starts to thicken.
- Transfer the cherry mixture to a food processor or blender and pulse briefly to break up the cherries.You don't want it smooth. Transfer cherry compote to a small bowl and set aside to cool.
- In the large bowl, beat the cream cheese, sugar and salt until combined and smooth. Add in the lime juice and mix until combined. Add in eggs, vanilla extract and all-purpose flour. Mix until just combined and mixture is smooth.
- Pour the cream cheese filling into the cooled crust and smooth with a spatula to evenly distribute. Dollop the cherry compote over the filling one tablespoon at a time. Using a small knife or skewer, swirl the cherry compote.
- Bake cheesecake for about 25-30 minutes or until the edges are set and lightly brown. The middle will be slightly jiggly. Remove from oven and let cool completely on a wire rack to set. Chill cheesecake for at two hours to set.
- When ready to serve, remove the cheesecake from the pan using the overhangs. Cut into squares.