Description
These No Bake Key Lime Pie Bars feature a tangy and creamy key lime filling atop a buttery graham cracker crust, topped with whipped cream and garnished with zest and lime slices. Perfectly refreshing and easy to make, they require no baking and are ideal for warm weather desserts or anytime you crave a citrusy treat.
Ingredients
Crust
- 1 ½ cups (126 g) graham cracker crumbs (about 10-12 crushed graham cracker sheets)
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon key lime zest
- 4 tablespoons (56 g) unsalted butter, melted
Filling
- 8 ounces (226 g) full-fat cream cheese, room temperature
- 14 ounces (397 g) sweetened condensed milk (one can)
- ½ cup (120 g) key lime juice (about 20–30 key limes)
Topping
- 1 cup (240 g) heavy whipping cream
- ¼ cup (50 g) powdered sugar
- 1 teaspoon pure vanilla extract
- Key lime zest (for garnish, optional)
- Key lime slices (for garnish, optional)
- 1-2 graham cracker crumbled (for garnish, optional)
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars. Lightly spray with cooking spray and set aside.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and key lime zest. Stir in melted butter until the mixture becomes thick and sandy. Press this mixture evenly into the bottom of the prepared pan. Refrigerate the crust while you prepare the filling.
- Make the Filling: Using a handheld or stand mixer with a paddle or whisk attachment, beat the cream cheese at medium speed until smooth and creamy, about 2 minutes. Add the sweetened condensed milk and key lime juice, and mix until fully combined.
- Assemble and Chill: Pour the filling over the chilled crust and spread evenly. Refrigerate the assembled pie bars for at least 4 hours or preferably overnight to set properly.
- Make the Topping: Whip the heavy cream, powdered sugar, and vanilla extract using a mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 3 to 4 minutes. Cover and chill until ready to use. Alternatively, store-bought whipped cream can be used.
- Serve: After chilling, carefully spread the whipped cream topping over the set filling. Garnish with key lime zest, graham cracker crumbs, and lime slices as desired. Use the parchment paper overhang to lift the bars from the pan. For cleaner slices, place bars in the freezer for 15 to 20 minutes before cutting into squares. Serve cold.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- Using fresh key limes gives the best flavor, but bottled key lime juice can be a substitute in a pinch.
- For firmer bars, chill overnight rather than just 4 hours.
- To get clean slices, chilling or briefly freezing the bars before cutting is recommended.
- Graham cracker crust can be made ahead and stored in the refrigerator.
