This key lime pie bars recipe is a convenient, handheld dessert that combines components of my no-bake key lime pie and key lime cheesecake. With a buttery graham cracker crust, sweet and creamy lime filling, and fluffy whipped topping, these bars are packed with flavors and textures that keep you coming back for just one more bite!
Key Lime Pie Bars Perfect for Sharing
I love a classic key lime pie as much as the next person, but if we’re being honest, serving one can be a hassle. So, when hosting, I make this easy key lime pie bars recipe instead. It’s my go-to for everything from summer cookouts to wedding parties because the bars are much easier to serve and don’t require careful slicing at the dessert table.
The recipe has everything you love about the classic pie with the convenience of single-serving, handheld portions. Plus, one batch makes plenty for a gathering. Rich, buttery, sweet, and citrusy with a balance of crumbly, creamy, fluffy textures, this is one dessert no one can resist!
Ingredients You’ll Need
Graham Cracker Crust: You can use store-bought options if needed, but homemade is so much better! I make a quick homemade graham cracker crust combining crushed graham crackers, granulated sugar, and unsalted butter.
Sweetened Condensed Milk: This contributes to the smooth, creamy filling and helps balance some of the tartness of the limes.
Cream Cheese: This forms the base of the filling. Make sure to use full-fat, brick-style cream cheese for the best results! Cream cheese from a tub won’t work.
Granulated Sugar: This sweetens the filling and helps give it structure so it holds its shape.
Egg Yolks: Whisked into the filling, these thicken the filling and give it a custard-like consistency, similar to cheesecake. Save the egg whites to make a coconut cake, too!
Key Lime Juice and Zest: I’ve tested this recipe with both fresh key limes and regular Persian limes. Fresh key limes provide the most authentic flavor, but regular limes work well when key limes aren’t in season.
Vanilla Extract: This adds depth, infusing the filling with warm vanilla notes, and enhances the flavor of the rest of the ingredients.
Whipped Topping: Homemade whipped cream is superior to store-bought options and easy to make with just heavy cream, powdered sugar, and vanilla extract. For even more lime flavor, use my homemade lime whipped cream instead.
How to Make Key Lime Pie Bars
Step 1. Prepare the crust. Combine all the graham cracker crust ingredients in a bowl until the mixture resembles damp sand. Then, press the mixture into a prepared pan, spreading it out evenly and packing it down so the crust holds. Bake until the crust is lightly golden and set, and let the crust cool at room temperature.
Step 2. Combine the filling. Next, beat the cream cheese until smooth. Then, add the sweetened condensed milk, whisking periodically to combine, and whisk in the remaining wet ingredients.
Step 3. Layer and bake. Pour the filling over the cooled crust, spreading it out evenly. TIP. Make sure the crust is cool, or it may become soggy! Bake just until the filling is set in the center but still has a jiggle like Jell-O. Be careful not to overbake!
Step 4. Cool and chill. Place the pan on a wire rack, and let the bars cool completely at room temperature. Then, cover the pan and transfer it to the fridge to chill and set.
Step 5. Prepare the topping. While the bars chill, beat the heavy cream, powdered sugar, and vanilla in a bowl on medium-high speed until peaks form.
Step 6. Serve. Spread the whipped cream over the key lime pie bars, finish with a sprinkle of lime zest, and enjoy!
How to Slice Key Lime Pie Bars
For neat cuts, I like to use a parchment paper sling, letting the parchment paper hang over both sides of the pan. Then, I simply lift the paper to remove the bars.
To slice, I use a clean, hot knife, dipping it in hot water and wiping it clean after each cut.
Why Didn’t My Bars Set?
The most common causes are underbaking, not chilling long enough, or using low-fat cream cheese. I’ve tested this recipe countless times to ensure it always turns out right. Follow my tips, and you shouldn’t have any issues!
How to Store and Freeze
Once set, leftover key lime pie bars can be stored in an airtight container in the refrigerator for up to 4 days. Or, wrap individual bars with plastic wrap followed by aluminum foil, and freeze the bars for up to 3 months.
To serve, thaw frozen bars in the fridge overnight, and enjoy chilled. For the best results, I recommend leaving off the whipped topping until just before serving.
More Dessert Bar Recipes
- The Best Lemon Pie Bars with Graham Cracker Crust
- Pumpkin Cheesecake Bars with Maple Whipped Cream
- Biscoff Cheesecake Bars with Biscoff Whipped Cream
- Sweet Potato Cheesecake Bars with Maple Whipped Cream
- Apple Crisp Cheesecake Bars
- Soft and Chewy Chocolate Chip Cookie Bars
I hope you love this Key Lime Pie Bars Recipe! It’s easy to make, crumbly, creamy, and full of sweet, citrusy flavor. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Key Lime Pie Bars with Graham Cracker Crust
Ingredients
For the crust
- 1 1/2 cup graham cracker crumbs about 12 full crackers, finely crushed
- 3 tbsp granulated sugar
- 6 tablespoons unsalted butter melted
For the filling
- 14 oz sweetened condensed milk
- 4 oz cream cheese room temperature
- 2 tbsp granulated sugar
- 6 large egg yolks
- 1 cup key lime juice or lime, fresh
- 1 tablespoon fresh key lime or lime zest
- 1/2 tsp vanilla extract
For the Topping
- 1 1/2 c heavy cream
- 3-4 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- lemon zest for garnish
Instructions
- Preheat the oven to 350°F. Line an 8×8 inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting.
- In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter, mixing until the texture resembles damp sand. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, or until the crust is lightly golden and set. Remove from the oven and let it cool completely. Reduce the oven temperature to 300°F.
- In a medium bowl, beat cream cheese until smooth. Then, add the sweetened condensed milk to the cream cheese and whisk periodically as you pour the milk. Next, whisk in egg yolks, sugar, vanilla, lime juice, and 1 tablespoon of lime zest until smooth. Carefully pour the filling over the cooled crust, spreading it evenly.
- Return the pan to the oven and bake at 300°F for 30–35 minutes, until the filling is just set in the center but still has a jiggle like jell-o. Don’t over bake. Place the pan on a wire rack and let it cool completely, about 2 hours.
- Cover and refrigerate for at least 3 hours before slicing and serving. Use the parchment lining to lift the bars out of the pan for easier cutting.
- Prepare the topping: using a hand mixer, beat the heavy cream, powdered sugar, and vanilla in a medium bowl on medium-high speed until peaks form. Spread the whipped cream evenly over the bars and, if desired, finish with a sprinkle of lime zest and enjoy!
Notes
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
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