Friday, August 12, 2011

Key Lime Cheesecake Bars with a Ginger Snap! Crust

I have no time so excuse the mess of a recipe - I believe in you! You can do it even if it's not perfectly clear! It's my daughter's birthday and I should be making cupcakes, but no, I only have 6 eggs and I need 8, of course. Stupid chickens :) Anyway, earlier this week I made bars for the first time for this awesome event for the Minnesota Food Bloggers. It was a bar bake off and boy was it tough competition! Not only was the competition amazing, but so were the judges. Unfortunately, these babies didn't win, but trust me - they were well received and if you like key lime pie, these are for you. You know how I feel about key lime pie, and if you don't you should check out my Key Lime Pie Vodka Infusion.

Ginger Snap! Cookies


3/4 Cup Butter
1 Cup Sugar
1 Egg
1/4 Molasses (if you don't want the full flavor they make mild versions!)
2 Cups Flour
1 Tablespoon Ginger
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Crushed Peppercorns (I used red peppercorns this time, you can use just regular old black pepper, too)

- Heat the oven to 325 degrees
- Cream sugar and butter
- Add the egg and molasses
- Mix together dry ingredients separately
- Add dry ingredients to mixture and mix well
- Refrigerate for 1 hour
- Roll into balls and roll in sugar (I used sugar in the raw, obviously :) you don't have to)
- Bake for 10-12 minutes!

Key Lime Cheesecake Bars


10 Ginger Snap Cookies

- Preheat oven to 325 degrees
- Place in food processor until crumbs 
- Spray non-stick spray in glass baking pan
- Pat crumbs down evenly
- Bake for 10-15 minutes


2 Packages of Cream Cheese Softened
1 Cup Sugar
9 Grated Limes (about 9 Teaspoons Lime Zest, you can use a regular lime)
9 Juiced Limes (about 9 Teaspoons Lime Juice, you can buy key lime juice some places)
4 Eggs Lightly Beaten

- Beat until smooth
- Bake at 325 degrees for 25 minutes
- Cool for 2 hours before frosting


1 1/2 Cups Powdered Sugar
1/4 Cup Butter Softened
5 Juiced Limes (about 5 Teaspoons)

- Beat until mixed and frost when cheesecake is cool

So yummy. So worth it. Maybe I'll add some of the cookies in my care package giveaway :)


  1. I've been dreaming about these! YUM! Thanks for sharing the recipe!

  2. I've been dreaming about key lime a lot this summer, lol! I think another batch of the infused vodka is in order now, too.

  3. These were sooo good. Seriously. Love the ginger snap/key lime combo. If there had not been 50 other bars there, I would have had another one of yours!

  4. Thanks! I'm definitely not done playing with ginger and lime. I'm thinking some kind of "pesto" with cilantro. And, I totally understand. I had to try my own, and I grabbed a couple others (including the winning bars, I was happy about that!) but I was so stuffed, too. I wish I had tried more of them!

  5. I love the idea of using ginger snaps for the crust rather than graham crackers! Awesome!

  6. It's so good! I make a ton of ginger snaps around Christmas and it's a great way to use up extras if you are sick of eating cookies.