• Prep Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 16

Creamy Lime Bars

  • Recipe Submitted by on

 Ingredients List

  • 21 Nilla Wafers, finely crushed
  • 1/2 cup flour
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) cold butter
  • 1 8 oz. package cream cheese (I used 1/3-less fat cream cheese)
  • 1 cup granulated sugar
  • 2 eggs, at room temp (you can place eggs in a bowl of warm water for about 10 minutes)
  • 2 tablespoons flour
  • 1 tablespoon grated lime peel
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon baking powder
  • powdered sugar, for dusting
  • 2 tablespoons grated lime peel, for dusting


Set out your eggs and cream cheese so that they are room temperature when you need them. Preheat oven to 350ºF. Line an 8-inch square baking pan with foil. Spray lightly with non-stick spray and set aside.

In a food processor, pulse Nilla Wafers until they are very fine crumbs. Add 1/2 cup flour and the brown sugar, and pulse to combine. Chop butter into small pieces and add them to the processor. Use one-second pulses (only like 4 or 5) to cut in the butter–don’t overdo it. The mixture should look like coarse crumbs. (You can of course do this with a pastry cutter too. If you don’t have one, just use a fork until the mixture resembles coarse crumbs.)

Press crumb mixture firmly onto bottom of prepared pan. Bake 15 minutes.

While crust is cooking,beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 tablespoons flour, and baking powder; mix well. Blend in 1 tablespoon lime zest and lime juice. Make sure you scrape the bowl well so that there is no unblended cream cheese. Pour mixture over crust.

Bake 25 to 30 minutes or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. The longer the better. Sprinkle with sifted powdered sugar and remaining 2 tablespoons grated lime peel just before cutting into squares to serve. Store leftover squares in refrigerator.

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