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Key Lime Bars – Creamy, tangy bars with a smooth key lime filling over a buttery graham cracker crust. Chilled until set and easy to slice, they’re a refreshing dessert that’s perfect for warm days or make-ahead treats.
These key lime bars are what I reach for when I want something bright and a little different from the usual chocolate desserts. They’ve got that tangy lime flavor that hits right away, balanced by a smooth, creamy filling and a simple graham cracker crust that holds everything together.
I like how low-effort these are once the crust is baked. The filling comes together quickly, and after that it’s just a matter of letting the fridge do its job. The texture sets up soft and sliceable, almost like a cross between cheesecake and a chilled pie. If you’ve tried my Key Lime Ice Box Cake, this has a similar flavor but with a firmer bite.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
For The Crust
- Graham Cracker Crumbs – you can use a sleeve of graham crackers that you crush, or you can buy a box of the already crushed graham cracker crumbs
- Butter – I always use unsalted butter when baking
- Granulated Sugar
For The Filling
- Cream Cheese – use full fat for the best results, you need to to really blend without any lumps and full fat is best for this.
- Sweetened Condensed Milk
- Key Lime Juice – Most grocery stores sell the Nelli & Joe’s brand that works great, check the juice aisle with the regular lemon and lime juice.
- Heavy Whipping Cream
Key Lime Bars
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 2 Tablespoons granulated sugar
Filling:
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 1/2 cup key lime juice
- 1 cup heavy whipping cream
Instructions
- Line a 9-inch square baking pan with parchment paper.
- Preheat oven to 350º F.
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the baking. Bake for 7 minutes. Remove and let it cool completely.1 1/2 cups graham cracker crumbs, 1/4 cup butter, 2 Tablespoons granulated sugar
- In the bowl of a stand mixer beat together cream cheese, sweetened condensed milk, and key lime juice until very smooth and well combined.8 oz cream cheese, 14 oz sweetened condensed milk, 1/2 cup key lime juice
- In a separate bowl beat heavy creamy until you have stiff peaks. Fold into the cream cheese mixture until combined.1 cup heavy whipping cream
- Pour filling over the prepared crust. Refrigerate overnight for it to set up.
- To serve, slice and top with whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Key Lime Bars
- Prepare the Crust – Mix the graham cracker crumbs, sugar, and melted butter, then press into a lined pan and bake until set.
- Make the Filling Base – Beat the cream cheese with sweetened condensed milk and key lime juice until smooth.
- Whip the Cream – Whip the heavy cream until it holds firm peaks.
- Combine the Filling – Gently fold the whipped cream into the lime mixture until fully incorporated.
- Chill to Set – Spread the filling over the cooled crust and refrigerate until firm and sliceable.
Recipe Tips & Tricks
- Soften the Cream Cheese – Room temperature cream cheese blends smoothly and prevents lumps.
- Press the Crust Firmly – A compact crust holds together better when slicing the bars.
- Cool the Crust Completely – Let it cool before adding the filling so it doesn’t melt or loosen the base.
- Whip to Stiff Peaks – The whipped cream should hold its shape so the filling sets properly.
- Fold Gently – Folding keeps the filling light and smooth instead of dense.
- Chill Overnight for Clean Slices – Extra chill time helps the bars firm up and cut neatly. You can even pop it in the freezer if you want solid bars.
- Add a Topping – A dollop of whipped cream or a little lime zest adds a fresh finish before serving.
Yes. Regular lime juice works well and still gives the bars a bright, tangy flavor.
At least 6 hours, but overnight is best for clean slices and a fully set filling.
Yes. Wrap them tightly and freeze for up to two months. Thaw in the refrigerator before serving.
Storage
Store your key lime pie bars in the fridge. You can cover tightly and they will last for 4-5 days in the fridge.
Giong to the beach next week and yep, just perfect!
I seriously need these in my life. We’re about to reach the 90s this weekend and it only gets worse from there. Cold margarita pie squares sound just right!