I haven’t made a cheesecake in awhile, and as much as I wanted the cheesecake – I wanted it to be more portable and snack sized, without the hassle of a plate or fork. You can wrap these up and carry them on a picnic, or great for a smaller potluck. Who doesn’t love cheesecake?
16 oz cream cheese, at room temperature
2 large eggs
1/4 cup sugar
1/4 cup key lime juice
3 tablespoons lemon juice
zest from 2 small key limes
Preheat the oven to 325F. Using a food processor grind up the graham crackers and mix in the cinnamon and cloves. Mix the graham crackers with the melted butter. Using a 9×9 baking pan, line it with parchment paper (this makes for MUCH easier cutting later) and place the graham cracker mix into the pan. Smooth out until it makes a flat layer and use a small rolling pan, can, or glass – roll until it’s firm. Bake for 10 minutes until it’s golden brown. Remove from the oven and allow to cool.
In a medium mixing bowl, mix together the cream cheese and eggs until smooth. Add in the sugar, key lime juice and zest, and lemon juice and mix until combined. Pour onto the graham base and place into the oven for 30-35 minutes – the center will still just slightly jiggle. Remove from the oven and allow to sit out and cool completely before placing into the fridge. Allow to cool in the fridge for 2.5-3 hours. Pull the parchment paper out and using a pizza cutter, cut into 12 bars.