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Mar 19

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Lime Cheesecake Bars Recipe – THM, Low-carb, Sugar-free

Lime Cheesecake PinI have been in the mood for lime cheesecake recently and when I saw this recipe from Confessions of a Cookbook Queen, I set out to tweak it to fit my Trim Healthy Mama lifestyle. I LOVE key lime pie and this satisfied all my sweet and tart cravings wrapped up in a neat little bar. I found that this recipe is easy to take on the go or share with your THM friends and it is freezer friendly. I had planned to make this on Monday for St. Patrick’s Day, but I had an unexpected interruption to my day and it got put off until the next day. The beautiful green color makes it a perfect St. Patrick’s Day treat though.

4.5 from 2 reviews
Lime Cheesecake Bars Recipe (S)- Trim Healthy Mama friendly
 
Author:
Recipe type: Dessert
Serves: 18
Ingredients
  • Crust - may make ahead
  • 1 cup blanched almond flour
  • ½ cup ground pecans
  • ⅛ tsp stevia powder
  • 2 TBSP xylitol
  • ¼ tsp xanthum gum
  • 3 TBSP butter, melted
  • ⅛ tsp salt (if using salted butter you may omit this)
  • Filling
  • 2- 8 oz cream cheese, softened
  • ½ cup xylitol
  • 2 large eggs
  • 1 egg white
  • ½ cup sour cream
  • ½ tsp Glucomannan
  • 1 tsp vanilla extract
  • Topping (lime curd) - may make ahead
  • 8 tbsp butter, softened
  • ¾ cup xylitol
  • 2 large eggs
  • 2 large egg yolks
  • ⅓ cup plus 4 TBSP lime juice
Instructions
  1. Begin by making the lime curd topping. This needs to refrigerate before using and you will only use ¾ cup for the cheesecake recipe. May keep in fridge for a week or the freezer for up to 2 months (save leftover for the second batch you make).
  2. Lime Curd: Beat butter and xylitol in a large bowl using a mixer. Add the eggs and yolks one at a time, mixing well after each addition. Pour in lime juice, mix. Expect the mixture to look curdled.
  3. Cook the mixture over medium heat in a
  4. medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Use a candy thermometer and cook until the mixture reaches 170 degrees.
  5. Remove the curd from the heat. May tint with green and yellow food coloring to give it a lime tint. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill. The curd will thicken further as it cools.
  6. Crust: Preheat oven to 350 degrees Fahrenheit. Whisk together almond flour, pecan meal, stevia powder, xylitol and xanthan gum together in a bowl.
  7. Stir vanilla and salt into melted butter, and add it to the dry ingredients. Knead together dough with hands until everything is distributed evenly throughout the dough. Place parchment paper in an 8x11.5 rectangle pan or 9x12 pan.
  8. Press dough into dish in the shape of a crust, trying to make sure that the thickness is the same all over the pan. Poke holes with a fork all over the crust so to ensure that air pockets don’t form while it’s baking. Bake crust for 14-15 minutes. The crust is done once the edges have barely browned. Check the crust a couple of times while it is baking to see if bubbles form. Should you see air pockets rising under the crust, open the oven door, and gently prick those areas with your fork.
  9. Place dish on a cooling rack to cool, and wait at least 2 hours for crust to dry out and reach room temperature. You can cover the crust with plastic wrap, and store it in the refrigerator overnight if you’d like to prepare the filling the next day.
  10. Filling: Cream together softened cream cheese and xylitol in mixer. Add eggs one at a time. Stir in egg white and vanilla. Add sour cream. Blend. Sprinkle glucomannan in mixer carefully while blending so it won't clump. Reserve 1 cup mixture and set aside.
  11. Spread remaining batter over cooled crust. Mix reserved batter with ½ cup green-tinted lime curd and drop by spoonfuls randomly in pan. Then drizzle remaining ¼ cup green-tinted lime curd over batter and drag a knife horizontally back and forth across pan to give a swirled effect. Bake at 325 for 35-40 minutes or until middle is set. Cool. Chill. Remove bars by gently taking parchment out of pan and placing on cutting board to cut into bars. Makes approximately 18 bars.

Here is a picture of the swirled top. I hope you make this soon and enjoy! Stay tuned for my next post about reaching my goal weight with THM.

Lime cheesecake swirl

Permanent link to this article: http://conversaving.com/2014/03/19/lime-cheesecake-bars-recipe-thm-low-carb-sugar-free/

4 comments

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  1. Jasmine

    Just wanted to tell you I made this for dinner today. It is amazing! I did make a couple tweaks to it. (partially because it was late when I made it so I didn’t pay real close attention to the recipe) I used the whole lime curd in it because I have a key-lime pie recipe that has been handed down I was hoping to reproduce the flavor. My husband didn’t care for it because he isn’t a cheesecake fan, but all three of my kids, inluding my picky one who turns up his nose at anything THM like it. Thanks for a great recipe. It is a keeper!

    1. Jennifer

      I am so glad you liked it Jasmine. My favorite pie is key lime pie, so I thought this cheesecake version would help when I am craving that flavor profile. I love it too!

  2. Jasmine

    I made this again this weekend because my kids really liked it last week, and we had company coming over. Last week I was tired when I made it and didn’t realize the lime curd was supposed to be mixed with part of it, then layered on top. This week I did it the right way. I’d have to say though, all of us liked it with the whole lime curd recipe mixed into the cheesecake part before baking. It made a huge difference in the flavor. I’d make it again, but only mixing it all together before baking. Still a great recipe though!

    1. David

      I tried it again and mixed part of the curd in the main filling and reserved a little to tint green for the top. It turned out great either way. Thanks for the suggestions.

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