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Key Lime Bars Recipe

Megan
These key lime bars are just like the classic key lime pie, just made into easy bite sized bars. They’re made from an easy graham cracker crust, a rich and creamy key lime cheesecake filling and are topped with a delicious key lime whipped cream. This key lime dessert is the perfect, refreshing treat to enjoy on a hot day.
4.29 from 38 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 16 squares

Equipment

  • 1 stand mixer with paddle attachment or electric hand mixer with beaters
  • 1 8 x 8 (20 cm) pan
  • 1 parchment paper

Ingredients
  

Graham Cracker Crust

  • 1¾ cups crushed graham crackers (about 12 sheets)
  • ¼ cup (50 g) light brown sugar
  • 1 key lime, zested
  • 6 tbsp (85 g) unsalted butter, melted

Key Lime Filling

  • 8 oz. (226 g) cream cheese, room temperature
  • 2 14 oz. cans sweetened condensed milk
  • ½ cup (118 ml) key lime juice, room temperature
  • 2 key limes, zested

Key Lime Whipped Cream

  • ½ cup (118 ml) heavy cream
  • 1 tbsp (13 g) sugar
  • 2 tsp (10 ml) key lime juice
  • 1 key lime zest, optional

Instructions
 

  • Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides. 
  • Place the sheets of graham crackers in a food processor or plastic zip-lock bag. Crush the graham crackers to a sand like consistency.
  • Make the graham cracker crust by combining the graham cracker crumbs with the key lime zest and light brown sugar. Mix in the melted butter until well combined and the crust is the texture of wet sand. 
    1¾ cups crushed graham crackers, ¼ cup (50 g) light brown sugar, 1 key lime, zested, 6 tablespoon (85 g) unsalted butter, melted
  • Evenly press the graham cracker mixture into the prepared pan. Bake for about 10 minutes to set the crust.
    Cool on a cooling rack while you make the key lime filling.
  • In the bowl of a stand mixer fitted with paddle attachment cream the cream cheese until smooth. 
    On low, beat in the sweetened condensed milk, key lime juice and zest until smooth and well combined. Go slow and for as long as it takes to work out most of the little cream cheese lumps. 
    8 oz. (226 g) cream cheese, room temperature, 2 14 oz. cans sweetened condensed milk, ½ cup (118 ml) key lime juice, room temperature, 2 key limes, zested
  • Pour the lime bars filling on top of the crust.
    Bake for another 10 minutes to help set the filing. 
  • Cool to room temperature, cover and chill for a minimum 4-6 hours,but ideally overnight. 
  • If you would like to top these easy lime bars with whipped cream, whip heavy whipping cream with 2 tablespoon (25 g) sugar and 2 teaspoon (10 ml) key lime juice to soft or medium stiff peaks. 
    ½ cup (118 ml) heavy cream, 1 tablespoon (13 g) sugar, 2 teaspoon (10 ml) key lime juice, 1 key lime zest, optional
  • Cut the chilled cream cheese key lime bars into your desired number of pieces, top with the key lime whipped cream and more key lime zest.

Notes

Store this key lime cream cheese dessert covered in an airtight container in the fridge for up to 3 - 4 days.
Keyword Key Lime Bars, Key Lime Bars Recipe, Key Lime Desserts, Key Lime Pie Bars, Lime Bars
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