Key Lime Pie Bars are a smooth, tangy, creamy treat layered over a graham cracker crust and topped with homemade whipped cream! This dessert balances the tart and sweet flavors perfectly and the bar form makes them super easy to transport.
Key Lime Pie Bars
Everyone’s favorite summer time dessert gets an easy upgrade with this recipe that turns key lime pie into cheesecake like bars, no fork required. Creamy, tangy, and just the right amount of sweet, these dessert bars are great for on the go serving. The buttery graham cracker crust pairs perfectly with the key lime filling. Topped with just sweet enough whipped cream and lime zest, I love to whip up a batch of these bars anytime I need the taste of summer!
Turn all your favorite desserts into portable bars! Check out these decadent Smores Bars, no campfire needed. Or how about these no bake Strawberry Cheesecake Bars when it’s just too hot out to even think about turning on the oven?
What is a key lime anyway?
Key limes are a type of lime that tend to be smaller and slightly more yellow in color. They’ve got a tangier, sometimes almost bitter flavor that’s also more intense than regular limes. The intense and less sweet flavor profile is what makes key limes the perfect option when making something super sweet like pie or cheesecake. While you can use regular lime juice in this recipe, just be aware that you may want some extra zest and that the outcome will be slightly sweeter in the end.
How To Make Key Lime Pie Bars:
- Combine. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Bake. Press the crust mixture evenly into the bottom of the pan. Bake for 10 minutes.
- Beat. In a mixing bowl, using a hand or stand mixer, beat the cream cheese until nice and soft. Add in the sweetened condensed milk and beat again until smooth.
- Mix. Add in an egg yolk at a time and mix. Stir in the lime zest and juice.
- Pour. Pour the filling over top of the crust.
- Bake. Bake for about 30 minutes, just until the top has set.
- Chill. Use a knife to trace along the edges of the pan to gently pull the dessert away from the edge and allow it to cool to room temperature. Once cooled, place the pan in the fridge and chill for about 2 hours.
Ingredients Notes for Key Lime Pie Bars
For the crust:
- Graham Cracker Crumbs – Use any brand you like! The easiest way to get good graham cracker crumbs is to place a few crackers in a ziplock bag and crush with your hands or use a rolling pin until you end up with fine crumbs.
- Sugar – I used granulated white sugar here but you could try this recipe with brown sugar for a more caramelized flavor.
- Butter – I prefer to use unsalted but use whichever you have on hand and make sure the butter is completely melted for mixing.
For the key lime filling:
- Cream Cheese – Full fat creamed cheese gives you a rich flavor. Be sure to let the cream cheese sit at room temperature in order to soften for easier mixing.
- Sweetened Condensed Milk – This adds to the creamy consistency of the filling. Be sure not to get evaporated milk as opposed to condensed. You’ll end up with a very watery filling that won’t set correctly.
- Eggs – Just the yolks this time!
- Key Lime – We’ll be zesting and juicing the lime. Got to get all the flavor we can!
For the whipped cream:
Lime Zest – This is optional to add some extra lime flavor over top.
Whipping Cream – You can’t make whipped cream without heavy whipping cream! Don’t swap this with any other dairy product.
Powdered Sugar – To give the whipped cream some sweetness. Do not replace with granulated or brown sugar.
Key Lime Pie Bars
Ingredients
Graham Cracker Crust
- 1 3/4 Cups Graham Cracker Crumbs
- 2 Tablespoons Granulated Sugar
- 1/2 Cup Unsalted Butter Melted
Key Lime Pie Layer
- 2 Ounces Cream Cheese Softened
- 1 14 oz Can Sweetened Condensed Milk
- 3 Large Egg Yolks
- 1 Tablespoon Lime Zest
- 1/2 Cup Key Lime Juice
For Serving
- 1/4 Cup Heavy Whipping Cream
- 1 teaspoon Powdered Sugar
- 2 teaspoons Lime Zest
Instructions
- Preheat the oven to 325F degrees. Line an 8×8 inch pan with aluminium foil and grease lightly.
- Mix together the graham crumbs, sugar and melted butter.
- Press into the bottom of the prepared pan and bake for 10 minutes.
- In a medium bowl beat the cream cheese until soft. Beat in the condensed milk until smooth.
- Mix in the egg yolks one at a time, then stir in the lime zest and lime juice.
- Pour on top of the crust and bake for about 30 minutes or until the top looks just set.
- Gently trace along the edges of the pan with a sharp knife, and allow to cool at room temperature. Chill in the fridge for at least 2 hours.
- To serve, whip the cream with the powdered sugar until peaks form. Top each bar with whipped cream and lime zest (optional)
I added left of cinnamon toast crunch we had to the crust! By far the best key lime bar i ever had! Thanks for the recipe!!