Key Lime Bars
These Key Lime Bars taste like the classic pie, but in bar form! The filling is extra creamy thanks to the addition of cream cheese, and a dollop of whipped cream on top is the perfect finishing touch.
Calling all key lime pie lovers! These easy bars have the same sweet and tangy flavor as classic key lime pie, but they’re assembled in a square baking dish instead of a pie plate.
They’re also extra creamy thanks to the cream cheese in the filling. The cream cheese helps the bars set up firmer and makes them easier to slice too.
These bars are also sweet, tart, and bright in flavor and pair especially well with grilled entrees, hearty pasta salads, and other warm weather dishes. It’s the perfect easy dessert for your next holiday gathering, picnic, or potluck!
Ingredients You’ll Need
The ingredients needed to make creamy key lime bars are almost identical to my classic key lime pie recipe, with a few minor modifications. Let’s review the main ingredients you’ll need to have:
- Graham Cracker Crumbs: You can purchase pre-made graham cracker crumbs or full sheets of graham crackers that you’ll have to crush yourself. You’ll need 1 1/2 cups total.
- Cream Cheese: You must use brick-style cream cheese for this recipe, full-fat is also best. Light cream cheese would be okay, but I do not recommend using fat-free or whipped cream cheese.
- Egg Yolks: This recipe uses five large egg yolks to thicken and add richness to these bars. You can save the egg whites for later or use them to make my pistachio cake, coconut cake, or white cake recipe.
- Sweetened Condensed Milk: Not to be confused with evaporated milk! Sweetened condensed milk is thick and syrupy in consistency and is very sweet.
- Key Lime Juice: You may use fresh or bottled key lime juice. I typically use bottled since it’s easier.
How To Make Key Lime Bars
- In a mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter.
- Firmly press the mixture into the bottom of a lined 8-inch square pan (I like to use the bottom of a measuring cup to firmly pack it down). Bake in a 350ºF oven for about 10 minutes, then set aside to cool slightly while you make the filling.
- In a large mixing bowl, or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add the egg yolks and beat until well combined.
- Then, add the key lime juice and sweetened condensed milk and mix until fully combined.
- Pour the filling over the cooled graham cracker crust and smooth it out into an even layer.
- Bake at 325ºF for 35 to 40 minutes or until the edges are set but the center is still a little jiggly. Let the bars cool on your counter for about 2 hours, then transfer to the fridge to chill. Once the bars have chilled, you can lift them out of the pan, then slice and serve. I personally love to top mine with some homemade whipped cream.
Frequently Asked Questions
Yes, you may use regular lime juice instead of key lime juice if that’s what you have on hand.
Yes, you may use fresh or bottled key lime juice. I often use bottled key lime juice because it’s faster and easier. I recommend the brand Nellie and Joe’s if you’re looking for a high-quality bottled key lime juice.
Yes, after the bars have cooled on your countertop they need to be refrigerated until you’re ready to serve them. Leftovers must also be refrigerated since the filling is an egg-rich custard.
Absolutely! Once the bars have cooled completely, wrap them tightly with plastic wrap and freeze in a large freezer bag for up to 3 months. When you’re ready to enjoy, place them in the fridge to thaw overnight.
Baking Tips
- Make sure that your cream cheese is at room temperature before you mix the filling together. If you forgot to set it out or need to soften it fast, I have a post on how to soften cream cheese quickly.
- You may use either key lime or regular lime juice to make the filling. The flavor will be slightly different, but the bars will still be delicious!
- Be careful to not overcook the filling; you’ll know it’s done when the edges are set but the center still wobbles slightly when you gently shake the pan.
- To slice the bars cleanly, use a sharp chef’s knife and wipe the knife clean with some damp paper towels between cuts.
Key Lime Bars
Ingredients
Graham Cracker Crust
- 1 ½ cups crushed graham cracker crumbs (180 grams)
- ⅓ cup granulated sugar (70 grams)
- 6 tablespoons unsalted butter melted and slightly cooled (85 grams)
Key Lime Pie Filling
- 4 ounces brick-style cream cheese softened (113 grams)
- 5 large egg yolks at room temperature
- 2 (14-ounce) cans sweetened condensed milk
- 1 cup key lime or regular lime juice (240 ml; I use bottled juice)
Optional Topping
Instructions
- To make the graham cracker crust: Preheat the oven to 350°F (177°C).
- Line an 8-inch square pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
- Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
- Scoop the mixture into the prepared pan and firmly press it down into one even layer. I prefer to use the bottom of a measuring cup to help press the crust into the pan.
- Bake for 8 to 10 minutes. Remove from the oven and set aside to cool for 10 minutes while you make the filling.
- Reduce the oven temperature to 325°F (163°C).
- To make the key lime pie filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add the egg yolks and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
- Mix in the sweetened condensed milk until well combined, then mix in the key lime juice until fully combined. If needed, use a rubber spatula to turn the filling a few times to make sure everything is thoroughly mixed together.
- Pour the filling into the slightly cooled graham cracker crust and smooth it out into one even layer.
- Bake for 35 to 40 minutes or until the edges of the filling are set, but the center is still slightly jiggy.
- Remove from the oven and allow to cool completely on a wire rack at room temperature, about 2 hours. Once cooled, cover tightly and refrigerate for at least 4 hours or until the bars are thoroughly chilled and firm.
- Top with whipped cream before slicing and serving or refrigerate until ready to serve.
