I was hanging at my friend Sarah’s house the other week…I mean working. We were totally working. Anyways, she made an amazing lime cheesecake for Shavuos and I was photographing it. She told me to take it home, and I didn’t. (real smart move kid) A few days later, I was literally craving it. Forget waiting until Shavuos, I was going to make a Kosher for Pesach version so I could enjoy it with a big glass of cold brew Pesach morning, bleary eyed from the Seder.
So you bet I did. It took 2 tries to get it exactly the way I wanted it to be. Don’t think the extras went to waste though…no worries. They did not.
I never made cheesecake bars before, and they are awesome. There’s no spring form pan requirements, or worrying about a water bath in the oven…all the things that come with a round regular version. (We’ll have plenty of that stuff Shavuos time)
KFP Lime Cheesecake Bars
Graham Cracker Crust
- 1 3/4 Cups Kosher for Passover graham crumbs (you may substitute for regular graham cracker crumbs during the year)
- 2 Tbsp Sugar
- 1/2 Cup Melted butter (1 stick)
- 2 8 oz packages cream cheese
- 1 Cup Sugar
- 4 Tbsp Plain greek yogurt
- 1/4 Cup Lime juice
- zest from 1 lime
- 1 tsp Vanilla extract
- 2 Large Eggs
- Preheat oven to 350 F. Line an 8×8 inch pan with parchment paper or spray the bottom of a pan with cooking spray. Mix together the crumbs, sugar and butter until it resembles wet sand. Press the crust into the bottom of the pan. Bake for 10 minutes, and then set aside to cool.
- While the crust is baking, mix together the sugar and cream cheese until smooth, about 1 minute. Add in the yogurt, lime juice, zest and vanilla extract. Bake for 30-35 minutes, or until the edges of the cheesecake are set and lightly golden. The center will be slightly jiggly, and that’s fine.
- Cool completely and transfer the pan to the fridge. Refrigerate for minimum 4 hours before slicing.
How easy was that? If you’r really smart, you’ll make 2 pans. One for each morning.
Until next time,