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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 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
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Line a 9-inch square baking pan with parchment paper.
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Preheat oven to 350º F.
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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
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Pour filling over the prepared crust. Refrigerate overnight for it to set up.
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To serve, slice and top with whipped cream.
Slightly adapted from Slushed!
Calories:
246
kcal
|
Carbohydrates:
23
g
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.
Yes. Regular lime juice works well and still gives the bars a bright, tangy flavor.