Key Lime Pie Bars are a favorite dessert in a bar!! They have a graham cracker crust and a delicious cream cheese and lime filling.
If you love Key Lim Pie, you will love it in Bar form or maybe Key Lime Cake! Key Lime Pie Bars are bright and delicious, and so easy to make.
Summer time dessert
With summer on its way, I thought it would be the perfect time to share these refreshing key lime pie bars. They’re everything you love about traditional key lime pie, with a delicious twist! Many of my posts here on Lil’ Luna are recipes for cheesecake, this one is no different. What can I say? I’m kind of obsessed! This time I went easy on the cream cheese and only added a little, just enough to thicken the bars a bit and give them a little more creaminess and tang. Oh my goodness, they are absolutely divine. If I could, I would eat these ALL summer long!
They’re super easy to make and only require 10 ingredients. Aside from the chilling, they take about 35 minutes to make, start to finish. Not too bad, right?! These delicious key lime pie bars need to go on your must-make list! They were a huge hit with my family, I know they’ll get rave reviews from yours too!
This dessert really is the perfect treat to enjoy during the warm weather. The flavor of lime infused within the cheesecake/pie filling will hit the spot! We will definitely be bringing this to all of our summer events because we know it will be a hit. Be sure to give the recipe a try and let us know how it goes.
How to make Key Lime Pie Bars
PREP. Preheat oven to 350 degrees. Line a 9×9-inch pan with aluminum foil or parchment paper, set aside.
CRUST. In a food processor or in a large Ziploc bag with a rolling pin, crush the graham crackers until fine crumbs form.
BAKE. In a medium mixing bowl, combine the crumbs, sugar, salt and butter, mix to combine. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.
FILLING. Meanwhile, in a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the condensed milk and mix until combined. Then, add the egg yolks one at a time, mixing well after each addition followed by the lime zest, juice and vanilla extract, mix until combined.
BAKE. Pour the filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving. I prefer dense, cold bars, so I generally give them the full 4 hours, however, the pictures taken above were shot after 2 hours.
SERVE + STORE. Cut and serve, store in an airtight container in the refrigerator for up to 5 days.
Tips, Variations + Storing Info
My favorite crust for these bars is to use graham crackers. However, for more crust options try:
- Vanilla wafers
- Ginger snaps
- Shortbread cookies
A key lime has a unique flavor so I recommend trying to find Key Lime juice or even use fresh key limes. One fresh lime may yield 2 tbsp of juice so you will need a few key limes for these bars. If you cannot find Key Limes or Key lime juice you can make your own similar juice by combining 2 tbsp of lime juice with 1 tbsp of lemon juice.
These key lime bars are delicious as is. Enhance the flavor and beautify them with an assortment of toppings!
- Slice of lime
- Lime zest
- Whipped cream
- Toasted coconut
STORE these key lime bars in an airtight container in the fridge for about 4 days.
Flash FREEZE the bars by placing them on a baking sheet and putting them in the freezer. After a few hours wrap each bar with plastic wrap and place them in an airtight container or Ziploc bag. Freeze for up to 3 months.
For more lime treats, check out:
Key Lime Pie Bars Recipe
- 6 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- 4 egg yolks
- 1 tablespoon lime zest
- 1/2 cup key lime juice or regular lime juice
- 1/2 teaspoon vanilla extract
- Preheat oven to 350°F. Line a 9×9-inch pan with aluminum foil or parchment paper, and set aside.
- In a food processor or in a large Ziploc bag with a rolling pin, crush the graham crackers until fine crumbs form.
- In a medium mixing bowl, combine the crumbs, sugar, salt, and butter. Mix to combine. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.
- Meanwhile, in a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the condensed milk and mix until combined.
- Then, add the egg yolks one at a time, mixing well after each addition followed by the lime zest, juice, and vanilla extract. Mix until combined.
- Pour the filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not be brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving. I prefer dense, cold bars, so I generally give them the full 4 hours, however, the pictures taken above were shot after 2 hours.
- Cut and serve, store in an airtight container in the refrigerator for up to 5 days.
For more recipes head on over to Life Made Simple!
Do you know if these bars would freeze well? Thank you!!
I haven’t personally tried, so I don’t want to say yes or no. I’m not sure why they wouldn’t be ok. You can freeze cheesecake & other desserts.
Alright, so I hate those recipe reviewers who don’t follow the recipe (like substituting healthier ingredients) and write bad reviews. But I did do a couple things differently.
First, I don’t actually own a 9×9 pan, so I made this in an 8×8 pan and I didn’t have to adjust the cook time very much to get the same result (the crust cooked for the same amount of time, but I did leave the whole thing in there for 20 minutes after I poured in the filling).
I only had 25 graham cracker squares and I can’t drive (I had already walked two miles just to get the condensed milk), so I figured with the smaller pan it wouldn’t make much difference. But I did have to use 8 tablespoons of butter just to get the crust close to the right consistency, and I would still add a couple more tablespoons next time to get the crust the way I usually like it.
That, however, is my only complaint about the recipe. These Key Lime Pie Bars are delicious and a great snack or an end to any meal.
Thanks so much Phoebe for letting me know. I’m glad you liked them!
I made these tonight and they came out fabulous! I tried a different one before and it didnt work out very well.. but this one is perfect, that just right flavor, not to sweet not to tart. Will definitely keep in my recipe book, thank you so much for sharing.. hats off to the baker
So, glad you liked it!! Thanks so much for stopping by!
This recipe is great!
The only thing I changed was the crust because of necessity I ended up using vanilla cookies and honey teddy grahams. Processed about a cup of each. An 8 x 8 pan. Left out the vanilla in the mix because of the vanilla cookies.
Everything else was the same. I knew it was going to be good when it called for that much lime juice and zest. Also enjoyed that it was half cream cheese half condensed milk. Came out tangy and creamy not overly sweet. It was great w a little lime wedge on top.
Thanks for the recipe!
You are so welcome!! Those changes sound great! Thank you for trying it!
So easy and so tasty. Have made them 3 times, had to double recipe and they came out great. Especially good on a hot summer day, so refreshing. My family now requests these.
I love hearing that! Thank you for giving them a try! I am glad your family likes them!
These came out amazing!! I’ve tried a number of key lime recipes over the years, but they were always too sweet or too tart or had the wrong crust to filling ratio. These were perfect! And so simple to make. I made them for a party and my husband and I ended up eating a few while I was cutting them and then decided to be greedy and save a few in the fridge for us for later. This will definitely be my go to recipe in the future. Thank you!!
Love that you saved some! They are that good! Thank you so much for letting me know!
Can anyone tell me if it’s condensed milk OR sweetened condensed milk? With all the comments that it was not too sweet, I’m assuming it’s regular, but I’ve usually used sweetened with a recipe like this.
I have the same question. Is this recipe calling for condensed milk or sweetenEd condensed milk? Thanks!
Sweetened condensed milk 🙂
Hi there! I was curious if this requires sugar in the pie filling? Seems unusual to not have any sugar
It does not. It has the right amount of sweet, I promise 🙂
Fabulous! my book club loved them. I used 3 egg yolks instead of 4.
I am happy to hear that!! Thank you for sharing that recipe 🙂
Made this for dessert last night. Delicious!! Everyone loved these.
I am glad everyone liked it! Thank you for trying it!
I have been searching for the perfect key lime bar recipe and this is it!! ThE search is finally over ?. This tastes just like the key liMe pie from California Pizza Kitchen!
Yay!! I am glad it does 🙂 Thank you for trying it!
Do you know if these bars would stack well? I would like to make these for a party, but I would need to be able to stack them in tupperware to get them there. Thanks!
I haven’t tried stacking them, but they are soft on the top. The crumb bottom, might stick to the top.
I can’t wait to make these! I am making for a larger crowd. Do you think I could double the recipe and bake this in a 9×13 pan? Any idea what the cook time would be like?
I personally haven’t tried, but I am sure you could 🙂 Usually, when recipes are in a larger pan, the time is lessened, but since it is doubled, it may take longer. I would just check it at the normal time, then you can always add a couple min at a time.
Do you roughly know how much crushed graham crackers comes out to? i want to use the precrushed stuff instead of crushing them myself.
Oh, man..I wish I knew for sure. This recipe is from a contributor, but I would think maybe a couple of cups?
These are dElicious. they took longer than 5 minutes prep but they were worth it
Glad you think so 🙂 Thank you so much for letting me know that!
Love this recipe
I am glad you do 🙂 Thank you for letting me know!
There is no sugar in the filling recipe. How is it sweet enough to set tart lime juice?
It really is sweet without it, with the condensed milk & vanilla. I hope you will try them!
I’ve made this several times and it is amazing. It would be helpful, however, if you would list SWEETENED condensed milk in the ingredients list. You have confirmed in the comments that this is the ingredient required but you have listed it as condensed milk in the recipe. I WOULD BET THAT SOME PEOPLE HAVE MADE IT INCORRECTLY BECAUSE OF THIS AND THIS IS THE REASON THAT SOME COMMENTERS DOUBT THAT IT WILL BE SWEET ENOUGH. CONDENSED MILK HAS NO SUGAR OR SWEETNESS ADDED.
I have changed it. Thank you! I am glad you like these!
I made this Today. Excellent recipe! Everyone loved it!
So, glad! Thank you for letting me know!
YUMMY!?i’ve Looked at A lot of key liMe pie/bar recipes Then landed on this one & decided to give it a try…and i’m loving it! Love the crust & the filling was on target-i used reg. Limes and added (1) Lemon to offset Some of the sharp-tartness (keyliMes are milder) and i’m thrilled to say they turned out awesome! My husband complimented them (me) several times while eating/enjoying his first piece-can’t wait to share with family/friends! DEFINITELY will make again? Thanks for sHaring This “deliciousness” with so many! *i used a glass 7-in.x 11-in. Baking dish & bars were perfect thickness
You are so welcome! Thank you so much for letting me know 🙂 Glad it was a hit!
Have made these many times and absolutely love them. I did make just a couple of minor changes. I used the full 8 ounce block of cream cheese and omitted the vanilla extract. Adding the extra two ounces of cream cheese was actually a mistake the second time I made them, as I failed to read the recipe correctly. However, it didn’t at all affect the final product, and had the added benefit of eliminating 2 ounces of cream cheese sitting in my fridge with no future need. The vanilla would only have muted the tartness of the lime juice, and I don’t believe vanilla should come anywhere near citrus. These are delicious and very easy to make. No adjustment in cooking time with the added cream cheese.
Sounds great!! Thank you for sharing all that!
Just excellent! Easy to make. Instructions are clear. And the finished product has the right balance of sweet and tart!
Thanks for sharing! I’m so happy you liked them so much!
I doubled the recipe to bake in 13×9 pan and it was pure perfection!
Yay!! So glad that you loved it!
If you are using graham cracker crumbs then how much cup wise do you need? I’m making them gluten free and I bought gluten free graham cracker crumbs so I need to know how much to use?
It would be about 1 1/2 cups.
Can you substitute anything for the egg yolks?
I have never tried subbing anything for the egg yolks. I’m sure you could search/google some egg yolk substitutions and see if any of them sound like a good fit with the recipe. I personally probably wouldn’t, but we’d love to hear if you do and what you used/how the bars turned out! 🙂
I followed directions word for word … YUMMY! Can’t wait to make it again!!!!!
Do you literally go from oven to frig to chill or let them cool on the counter a bit? Thanks!
You can do it either way! Both work just fine to cool the bars down.