Key Lime Cheesecake Squares

Key Lime Cheesecake Squares

Prep 25 mins
Bake 35 mins
Makes 9x9” tray, Serves 16

I grew up going to Key West with my family every summer for lobster season.  This yearly adventure started my obsession with Key limes because they had Key lime flavored EVERYTHING…slushies, ice-cream, pie, cake, chocolate dipped Key limes, frozen Key lime pie on a stick, you name it, they had it!  The only thing that makes a Key lime different from a regular lime is its more intense, tangy flavor, and the subtle but unique floral aroma.  You can absolutely substitute regular lime juice and zest in this recipe because only a true Key West islander could tell the difference!  When the tang of the lime is mixed with the creamy yogurt and sweetness of the sugar swap, it hits every taste bud at once.  This is a dessert any Key lime lover will remember forever.  

I love to use yogurt in my recipes because it adds a hearty dose of healthy bacteria for your gut. Both Key and regular limes are loaded with antioxidants and the big serving of lime juice in this recipe can help boost immunity, prevent kidney stones, increase iron absorption and promote healthy skin.  It’s a double win for your body and taste buds!

Key Lime Cheesecake Squares 

Crust Ingredients:
1 cup Flour Swap
½ cup Granular Sugar Swap
½ cup Butter Swap
½ teaspoon salt
1-2 Tablespoons hot water (to crumbly consistency)

Cheesecake Filling Ingredients:
1 cup unsweetened plant yogurt or Greek Yogurt (I used non-fat, high-protein, organic Greek Yogurt)
1 cup Granular Sugar Swap
¾ cup Key Lime juice
Zest from 2 Key Limes
6 Tablespoons Flour Swap
1 Tablespoon vanilla extract
¼ teaspoon baking powder 

Key Lime Cheesecake Squares


Preheat the oven to 325 degrees.  Line a 9x9” square baking pan with parchment paper.

Make the crust by mixing the flour, sugar and salt together.  Then add the Butter Swap and 1 tablespoon of hot water.  Mix until ingredients are well incorporated and crumbly dough consistency is achieved.  Add a little more hot water if needed.  The dough should stick together when pressed.  Press the dough evenly into your parchment lined baking tray.  Bake for 6-8 minutes until the crust starts to turn slightly golden in color, watching closely. Remove from the oven to cool while you make the cheesecake filling.

Use a wire whisk to mix together all cheesecake filling ingredients until smooth.  Allow it to sit for a few minutes, give it another minute of whisking then pour on top of your par-baked crust.  Return to the oven and bake for about 35 more minutes, until the edges are golden.

Remove from the oven and cool on a rack until room temperature.  Transfer to the fridge to fully set.  Slice and serve.  *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered in the fridge for up to 5 days or freeze for long term storage.


Key Lime Cheesecake Squares Nutrition Panel

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