Cherry Limeade Cheesecake Bars
Cherry Limeade Cheesecake Bars: The Sweetest Summer Vibes
Ever had a dessert that just screams summer? Seriously, like you bite into it, and it’s like sunshine in your mouth? That’s these Cherry Limeade Cheesecake Bars! 🍒🍋
Okay, so, let’s chat about the ingredients. You ready?
Okay, Let’s Talk Ingredients
You’ll need graham cracker crumbs — grab a box or two, they’re always handy. Oh, and unsalted butter! Can’t forget that! (And yeah, I once used salted by accident… *facepalm*). Two packs of cream cheese, because, duh, cheesecake! A cup of granulated sugar, some eggs, and vanilla extract (make sure it’s alcohol-free unless you wanna party too hard). Then, the star of the show: lime juice and zest! Fresh limes are the best, but bottled works if you’re in a pinch. And finally, cherry pie filling—make sure it’s the good stuff! Trust me, this is key. Oh, and Vegan Gelatin, which is just a cool way to help it set. You can totally skip the gelatin if you wanna keep it simple, but it helps with the creaminess.
So Here’s Why I Make This Constantly
Okay, real talk. I made these for the first time at a summer BBQ, and let me tell you, everyone lost their minds over them. Like, I was just trying to be the cool friend with a fancy dessert, and now I can’t show my face without them asking for these bars again. It became a thing! I swear, I could probably make these while sleepwalking at this point. Plus, they’re a hit with the kids because it’s like eating a dessert and a slushie at the same time (who wouldn’t love that?). Every bite is like a mini-vacation, and who doesn’t need more of those?
The One Trick That Changes Everything
Alright, listen up! The trick is to let the cheesecake cool before you stick it in the fridge. Seriously, if you dive straight in, it’s not gonna set right. I learned that the hard way. Like, I had a soupy mess once, and it was just… no. So, cool it, then refrigerate it. Trust me.
Don’t Mess This Up (My Top Tips)
1. Crust Crush: Press that graham cracker crust down like you’re trying to win a wrestling match. It needs to be solid, or it’ll crumble everywhere when you cut it!
2. Mixing: Don’t skip the mixing part! If the cream cheese isn’t super smooth, it’ll be lumpy. (And lumpy cheesecake is a crime, right?)
3. Swirling: When you add the cherry filling, don’t go too crazy! Just a gentle swirl — you want it to look pretty.
How to Keep Them From Disappearing (Or, How to Store Them)
Okay, so if you wanna keep some for later (good luck, by the way), just pop ’em in an airtight container in the fridge. They’ll last like 4-5 days, but let’s be real… they’re gone way before that. If you wanna freeze ‘em, cut ‘em first, then layer some parchment paper between the bars to avoid sticking. Just thaw in the fridge when you want a slice of summer again!
If You Liked This, You’ll Probably Like These Too
If you’re into this vibe, you gotta check out my No-Bake Strawberry Cheesecake and Lemon Blueberry Muffins! They’re both super fresh and perfect for those sunny days. Seriously, you won’t regret it!
So, what’s your go-to summer dessert? I wanna know! 🍰✨
Cherry Limeade Cheesecake Bars
Delicious Cherry Limeade Cheesecake Bars recipe that's perfect for any occasion.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon Vanilla Extract (Alcohol-Free)
- 1 teaspoon lime zest
- ¼ cup lime juice
- 1 cup cherry pie filling
- 2 teaspoons Vegan Gelatin mixed with 2 tablespoons water
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared baking dish to form a crust.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the granulated sugar, mixing until combined.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the Vanilla Extract (Alcohol-Free), lime zest, and lime juice until everything is well incorporated.
- Gently fold in the Vegan Gelatin mixture until fully combined.
- Pour the cheesecake mixture over the crust in the baking dish, spreading it evenly.
- Drop spoonfuls of the cherry pie filling over the cheesecake layer and gently swirl it with a knife to create a marbled effect.
- Bake in the preheated oven for 30-35 minutes, or until the center is set and slightly jiggly. Remove from the oven and let it cool at room temperature for about 1 hour.
- Once cooled, refrigerate for at least 4 hours, or overnight, to set completely.
- When ready to serve, lift the cheesecake bars out of the dish using the parchment paper overhang, cut into squares, and enjoy.
