Key Lime and Blackberry Bites with a Graham Cracker Crust

by feastonthecheap on June 13, 2010

Mariel here. OK, you got me. These aren’t true Key Lime bites because they don’t use Key Limes, doi. I’m sorry, juicing 24 itty-bitty limettes seems insane to me and this is Feast on the CHEAP after all. I figured you’d afford me this one fib – in the name of penny-pinching.

These delightful little nibbles are perfect accompaniments to an outdoor BBQ, bridal shower or picnic in the park. I jazzed them up a bit with a layer of blackberry compote (you can sub-in raspberries if they’re cheaper at your market), which adds a juicy sweetness that complements the tartness of the limes. While the squares require a few hours to chill in the fridge (so plan ahead), this is a super-easy yet guest-friendly dessert. Anything in bite-size form looks fancier: case-in-point, sliders.

Looking for other summery citrus treats? Try our Lemon Cupcakes with a Raspberry Mint Glaze, Lemon Meringue Pie, Lemon Pudding Cake and Lemon Pound Cake with Strawberries. Happy sugar rush!

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Key Lime and Blackberry Bites with a Graham Cracker Crust
Makes approximately 40 squares

Ingredients for Graham Cracker Crust:
1 ½ cups finely ground low-fat graham crackers (about 5-oz worth) – $4.00
2 TBSP brown sugar – stock
6 TBSP butter, melted – stock
1 tsp lime zest – calculated below

Ingredients for Blackberry “Compote:”
1 heaping cup blackberries (or raspberries) – $1.19
1 TBSP granulated sugar – stock
2 tsp lemon juice – stock

Ingredients for Lime Filling:
7 regular limes, juiced (renders approximately ¾ cup) – $1.00
14-oz can fat-free or low-fat sweetened condensed milk – $2.39
8-oz package low-fat cream cheese, softened (just leave out on the counter for about 30 mins before you’re ready to use it) – $1.99
Grand total assuming well-stocked kitchen: $10.57
Cost per square: $0.26

1. Preheat the oven to 350 degrees then grease an 8″ square pan or a 7×11″ pan. Line it with parchment paper that hangs over the edge of the pan by a few inches (so you can easily remove the bites from the pan after they’re baked).

2. In a Cuisinart, pulse the graham crackers until finely ground. Combine the graham cracker crumbs, melted butter, brown sugar and zest in a medium bowl. Press into the prepared pan then bake for 8 minutes. Allow to cool completely. Leave the oven on.

3. In a heavy sauté pan, heat the blackberries, lemon juice and granulated sugar over medium-high heat for about 2 minutes. Immediately transfer to the Cuisinart (or use a hand-mixer) and blend until the berries create a thick jam-like consistency. Set aside and allow to cool.

4. In a medium bowl, beat the cream cheese until softened – use a hand-mixer or blender. Add the condensed milk slowly. Beat on a medium-high setting until smooth. Add the lime juice slowly and blend on a medium-low setting until the mixture is smooth and it starts to thicken – about 3 minutes.

5. Spread dollops of the blackberry compote evenly over the baked graham cracker (gently or it will pull at the crust), then spread the lime filling on top of the blackberries using a rubber spatula.

6. Bake at 350 degrees for about 12 minutes – rotate the pan about halfway through baking. Let the bites cool completely then refrigerate for at least 2 hours (or overnight). Cut into small squares and enjoy!

{ 14 comments… read them below or add one }

blackwatertown June 13, 2010 at 6:32 pm

That looks just excellent.


feastonthecheap June 13, 2010 at 6:37 pm

Ha, thank you. Enjoying a bite right now…


sheryl June 14, 2010 at 4:49 pm

OMG I am all over these! My husband has a love affair with limes and begs for new desserts all the time. I can’t wait to make them! Thanks!


feastonthecheap June 14, 2010 at 6:36 pm

And somehow the little bite size squares make them feel more manageable diet-wise…even tho I probably eat a whole pie’s worth in one sitting.


Liz Freedman June 15, 2010 at 8:02 pm

HI, to both of my girls—I get real key lime juice at Adams Fairacres (you know it , Mary Anne). no squeezing needed. is 3/4 of a cup about right? I can’t wait to try them but afraid it won’t be low fat—can’t bring myself to get on that bandwagon!
Love, Mom/Grandma


feastonthecheap June 15, 2010 at 9:16 pm

Looks like 3/4 cup is the magic number. I can get the bottled juice out east, but never see it here in Westchester. I agree with Mariel, squeezing tiny Key Limes is pretty arduous. I think sweetening real limes with the blackberry compote layer was sheer brilliance. And so the Dean baking ability lives on in the next generation. Your mom would be proud! I know i am. xoxo


Connie Sylvester June 17, 2010 at 6:00 am

Fabulous!!!! However, everything is bigger in Texas so I cut my 8 X 8 pan of luscious lime bites into 16 squares. . .and hubby still goes for two at a time! Also, added 1/3 cup of finely choppped roasted pecans to the crust!


Feast on the Cheap June 17, 2010 at 6:37 am

Ha! Too funny. Pecans sound like they’d add a wonderdful crunch. Crushed pistachios and/or coconut flakes also make tasty additions if you’re feeling creative…


Connie Sylvester June 17, 2010 at 8:14 pm

PS. . .went to school in WOODSFIELD, OHIO with the one, the only TERRY DECKER GOODSON!!!


feastonthecheap June 18, 2010 at 8:11 am

What a small world…as you probably already know, she’s my one, my only mother-in-law!


rezagnr August 1, 2010 at 4:46 am

found your website on nowadays and really liked it.. i bookmarked it and is going to be back to check it out some more later


Babs September 22, 2010 at 4:07 pm

Where is the recipe for “Blackberry Bites”???


feastonthecheap September 22, 2010 at 8:48 pm

You’re looking at it! These are Key Lime AND Blackberry bites – it’s one recipe that incorporates both flavors.


Miss @ Miss in the Kitchen May 20, 2011 at 9:43 pm

Blackberries and limes must be the ultimate flavor combo, I love that you layered the blackberries under the lime.


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