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Thai Lime Cheesecake Bars

Thai Lime Cheesecake Bars with Cardamom–Graham Cracker Crust

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Recipe Details


Dreaming of Key lime pie, Chef Shanna created cheesecake bars that (we think) are even better. She steeps Thai lime leaves in fresh lime juice, then folds in cream cheese and condensed milk for a silky smooth filling. The graham cracker crust is flavored with cardamom and bound with coconut oil—a fun twist on the all-butter version. Let these chill for an hour (if you can wait that long), then devour.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Shanna

    By Chef Shanna

    Nutritional info

    • Calories 730
    • Protein 13g
    • Total Carb 83g
    • Total Fat 41g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • cream cheese
      4 ounces
      cream cheese
    • limes
    • Thai lime leaves
      Thai lime leaves
    • coconut oil
      5 packets
      coconut oil
    • graham cracker crumbs
      1 cup
      graham cracker crumbs
    • ground cardamom
      1/2 teaspoon
      ground cardamom
    • condensed milk
      3 cans
      condensed milk
    • parchment paper
      parchment paper
    • aluminum tin
      aluminum tin

    What You’ll Need

    • eggs
    • kosher salt
    • baking sheet


    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 350°F. Set cream cheese aside to soften at room temperature. Reshape aluminum tin, if bent. Trim parchment paper to overlap edges of tin by about 1 inch; add to tin, creasing edges as needed to ensure a tight fit.

    2. Prepare ingredients

      Prepare ingredients

      Rinse all produce. If you have a zester, zest up to 2 limes, then halve limes. Reserve 2 teaspoons lime zest (if using) in a small bowl for garnish. Juice limes over a liquid measuring cup to yield ⅓ cup juice. Using your hands, crush lime leaves and add to juice. Place coconut oil in a large heatproof bowl. Microwave in 30-second intervals until completely melted.

    3. Make graham cracker crust

      Make graham cracker crust

      To bowl with melted coconut oil, add graham cracker crumbs, cardamom, and ¼ teaspoon salt and stir to combine. Press graham cracker mixture into bottom of prepared tin in an even layer. Place tin on a baking sheet (for easy transfer to oven and even baking). Bake until crust is golden and set, 8-10 minutes. Wipe bowl clean for the next step.

    4. Make cheesecake filling

      Make cheesecake filling

      While crust bakes, to bowl from graham cracker mixture, add softened cream cheese and whisk vigorously until smooth and creamy, 3-4 minutes. Add condensed milk and whisk to combine. Separate 2 eggs, placing yolks in bowl with cream cheese mixture. Remove and discard lime leaves from juice and add to bowl, along with remaining lime zest, if using (not 2 teaspoons reserved). Whisk until smooth.

    5. Bake cheesecake bars

      Bake cheesecake bars

      Once graham cracker crust is baked, pour over cheesecake filling and spread in an even layer. Bake until set but not browned, 15-17 minutes. (This is a great time to get ahead on dishes.) Then, transfer tin to freezer and chill until completely cool, about 1 hour.

    6. Plate Thai lime cheesecake bars

      Plate Thai lime cheesecake bars

      Once cheesecake is set, carefully transfer to a cutting board by lifting overlapping parchment. Cut Thai lime cheesecake into 2-inch squares and sprinkle over reserved lime zest (if using). Enjoy!

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