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a strawberry lime cheesecake bar on a red glass plate with a strawberry and fork on the side

Strawberry Lime Cheesecake Bars

Course: Dessert
Cuisine: Compliments many cuisines
Prep Time: 40 minutes
Cook Time: 30 minutes
Chill: 4 hours
Servings: 12 3x3 bars
Calories: 555kcal
Author: Ten Pound Cake Company
Topped with fresh and bright strawberries, tangy lime cheesecake bars have a brown sugar pretzel crust.
Print Recipe


  • 1 9x13 sheet pan
  • 1 mixer and mixing bowl
  • 2 medium-sized bowl
  • 1 rubber spatula
  • 1 blender
  • 1 small saucepan


Pretzel Crust

  • ¾ cup graham cracker crumbs (3 ounces/84 grams)
  • 3 cups pretzel sticks (4.5 ounces/130 grams)
  • ½ cup light brown sugar, packed (4 ounces/113 grams)
  • 8 tablespoons unsalted butter, melted (4 ounces/112 grams)

Lime Cheesecake

  • 24 ounces cream cheese (3-8 ounce bars/678 grams)
  • 1 cup + 2 tablespoons granulated sugar (8.7 ounces/246 grams)
  • tablespoons cornstarch (1 ounce/28 grams)
  • 2 eggs
  • cup heavy cream (j3.25 ounces/just shy of 100 ml)
  • ¼ cup lime juice (2 ounces/58 grams/juice of 2 limes)
  • 2 teaspoons lime zest ( zest of 1 lime)
  • 1 vanilla bean

Strawberry Glaze

  • 1 pound strawberries (454 grams)
  • 2 teaspoons powdered gelatin (.2 ounces/7 grams)
  • ¼ cup water
  • ½ cup granulated sugar (3.2 ounces/90 grams)


  • Take the cream cheese out of the refrigerator about an hour prior to making the recipe. A smooth batter is easier to mix if the cream cheese is at room temperature.
  • Preheat the oven to 350°.

Pretzel Crust

  • Crush pretzels into small pieces. You can use a food processor or break the pretzels by hand. Place them in a ziplock bag and crush them with a rolling pin. There should be some variation in size but the pieces should be on the smaller size.
  • Combine pretzels with the graham cracker crumbs and the brown sugar. Make sure the brown sugar is evenly distributed.
  • Melt the butter and pour it into the pretzel mix. With a spatula combine the crust ingredients until everything is coated with the melted butter.
  • Pour the crust mixture into the 9x13 sheet pan. Press the crust into an even layer using a spatula, a measuring cup, or a potato masher.
  • Bake the crust for 10 minutes. Let the crust cool while you prepare the cheesecake filling.

Lime Cheesecake

  • Add 24 ounces (3-8 ounce boxes) of cream cheese to a mixing bowl. Using a paddle attachment and at slow speed, mix the cream cheese with 1 cup and 2 tablespoons of granulated sugar. The cream cheese should start to get creamier. Make sure to occasionally stop the mixer and scrape the sides of the bowl with a spatula so that everything is fully mixed.
  • After mixing the cream cheese for about 5 minutes, add 3½ tablespoons of cornstarch to the bowl. The mixture should be very creamy without lumps.
  • Add the eggs one at a time, again scraping the sides of the bowl with a spatula after each addition. Only mix until each egg is incorporated.
  • Pour the cream into the bowl. Only mix until the cream is incorporated, about 1 minute, then stop.
  • Cut open the vanilla bean and scrape out the seeds. Add the vanilla seeds and the lime zest to the cream cheese mixture.
  • Add 2 teaspoons of lime juice to the bowl. Mix just until everything is incorporated.
  • Pour the cheesecake batter into the prepared 9x13 sheet pan. Smooth the batter with an offset spatula so that the cheesecake is an even thickness.
  • Have a kettle of steaming hot water ready. Place the sheet pan on a larger sheet pan or in a shallow roasting pan on the middle rack in the oven. Pour the hot water into the sheet pan or roasting pan, surrounding the smaller pan. If you use a roasting pan, you should add 1-2 inches of water.
  • Bake the cheesecake for 30 minutes at 325 °. At the halfway point rotate the pan in the oven so that the cheesecake bakes evenly.
  • After 30 minutes remove the cheesecake from the oven. The center of the cake may appear to giggle and not be set. It will continue to set as the cheesecake cools off.
  • When the cheesecake is at room temperature, place it in the refrigerator for 1 hour.

Strawberry Glaze

  • While the cheesecake is cooling, puree 8 ounces (1 ½ cups) of strawberries in a blender. If you are using a high-speed blender, the strawberry seeds will be pulverized. If you are using a regular blender and strawberry seeds bother you, strain the puree to remove them. You should have 1 cup of puree.
  • Hull the remaining strawberries. Cut them into ¼-inch slices. Set aside until the cheesecake has chilled in the refrigerator.
  • To prepare the glaze, sprinkle 2 teaspoons of powdered gelatin over ¼ cup (4 tablespoons) of cold water. Set it aside as the gelatin blooms, which means it absorbs the water and expands.
  • Combine the strawberry puree and ½ cup of granulated sugar in a small saucepan. Heat the puree until warm. You do not want to heat the liquid until it is very hot. It just needs to be warm enough to dissolve the bloomed gelatin.
  • Add the gelatin to the warm strawberry puree. Stir until the gelatin is dissolved. Set aside to cool off, around 20 minutes.

Arrange the cheesecake bars

  • Start to line up the sliced strawberries across the surface of the baked cheesecake. I fan the slices in rows.
  • When the strawberry slices have been arranged, spoon the cooled glaze onto the cake. Let the glaze trickle into the spaces between the strawberries. Once the cake has been covered with the glaze, refrigerate it for at least 3 hours.
  • After 3 hours, check to make sure the glaze has set. If so, cut the cheesecake bars into 3x3 squares. Sprinkle some lime zest on top if you prefer. You can also add a dollop of whipped cream.


If you do not have a vanilla bean, add 1 teaspoon of vanilla extract.  


Calories: 555kcal | Carbohydrates: 64g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 405mg | Potassium: 212mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1151IU | Vitamin C: 24mg | Calcium: 90mg | Iron: 1mg