You’re going to love these 7-ingredient key lime pie bars, a square version of my favorite key lime pie recipe. Cream cheese adds the most delightful cheesecake flavor (and helps the bars set!), and a buttery graham cracker crust is a wonderful base for the tangy filling.
Like key lime pie (or even mini margarita cheesecakes!), these key lime pie bars are truly one of the most refreshing, flavorful spring/summer desserts. And you know what? They’re incredibly easy to make.
Today’s recipe is typically my go-to when I need a no-fuss crowd pleasing treat. I just brought them to a BBQ the other night! (See even more BBQ cookout desserts.)
Why You’ll Love These Key Lime Pie Squares
- All the texture and flavor of traditional key lime pie, but a little more cheesecake-y
- Only 7 ingredients (see all of my 8 ingredients or fewer recipes)
- Tangy-sweet flavor
- Thick, buttery graham cracker crust, or spice things up with gingersnap crumbs!
- Grab & go—no fork needed!
You Need Just 7 Ingredients:
And this includes the crust. I count key lime zest AND juice as 1 ingredient… key limes!
Start With a Crumb Crust
Below you’ll find my basic graham cracker crust recipe. It fits into a 9-inch square baking pan perfectly, as well as many 8-inch and 10-inch pans, and pie dishes. I love this particular crust because it’s altogether crunchy, buttery, thick, and not overly sweet like many crumb crusts of its kind. I use it for strawberry cream cheese pie, lemon blueberry cheesecake bars, and these mini key lime pies.
- You need a careful ratio of 3 ingredients: graham cracker crumbs, sugar, & melted butter.
- Use a food processor or blender to grind 12 full-sheet graham crackers into crumbs.
- Stir the graham cracker crumbs and sugar together before mixing in the melted butter.
- Press into your lined pan just until it’s no longer crumbly. Do not pack down too hard.
Other crust options:
- Gingersnap Crust: The original version of this recipe called for a crust made from finely crushed gingersnap cookie crumbs mixed with melted salted butter. I used store-bought gingersnaps, the hard and crunchy kind. The sweet/spicy flavor of the gingersnaps is an unexpected and delightful contrast to the tangy flavor of key lime. If you’d like to make the crust with gingersnaps, you can find the instructions in the recipe Notes. (Gingersnap cookie crumbs would be unbelievable on these upside down key lime pies, too!)
- Graham Nut Crust: Or you could combine graham cracker crumbs with ground macadamia nuts, like I do in my favorite key lime pie recipe.
- Pretzel Crust: Or try the pretzel crust from these peanut butter cup pretzel bars.
No matter which crumb crust you choose to use, press it into a 9-inch square baking pan lined with parchment paper, and give it a head start in the oven while you mix together your filling. (10 minutes prebake, as instructed below.)
Key Lime Pie Square Filling
This 4-ingredient filling is tart, creamy, and sweet. The perfect balance of all three. Tangy, not sour. Smooth, with just the right custard-meets-cheesecake texture.
First, you need key lime juice.
Key limes can be difficult to track down out of season, which is the majority of the year. They’re smaller, more yellow, and a little sweeter than standard limes. You can substitute regular limes for key limes in this recipe, or use half lime juice and half lemon juice.
Yes, absolutely. The brand I typically buy is called Nellie & Joe’s Key West Lime Juice, and it’s sold in most major grocery stores next to the bottled lemon juice. Not only does this make it possible for year-round key lime pie squares, but it’s also a lot easier than juicing all those tiny key limes by hand!
You also need the following ingredients:
- Cream Cheese: I don’t use it in my key lime pie recipe, but I wanted today’s filling to lean a little more towards key lime cheesecake. The flavor is subtle—we’re only using 4 ounces of cream cheese in the filling (1/2 of a brick), and that small amount manages to produce the creamiest key lime pie bars in the world. Avoid the fat-free kind.
- Egg Yolks: Egg yolks stabilize and set up the key lime filling.
- Sweetened Condensed Milk: One 14-ounce can of full-fat sweetened condensed milk sweetens the dessert and provides a smooth texture. I also use this in my oatmeal lemon crumble bars.
- Lime Zest: Lime zest gives the filling some colorful speckles, not to mention even more lime flavor. Zest either 1 regular lime or 2 key limes.
Spread the filling over the crust while the crust is still warm. Why? This will help the filling adhere to the crust a little better.
The bars don’t take long to bake to bake, but they do require cooling and chilling before you can slice into them.
How to Cut Neat Squares
Cool baked key lime pie bars at room temperature for about 1 hour, and then refrigerate them for 2 hours or until the bottom of the pan feels cold. If you cut the bars into squares too early, they’ll fall apart. If I’m serving these at a party or event, I prepare them the night before just so I know they’ll cool and chill long enough to yield neat squares.
Slice them with a sharp knife and wipe the knife clean between each cut.
Are you hungry yet? Because I don’t have any key lime pie squares left to share. 😉
For more summer dessert inspiration, see my roundups of favorite Memorial Day recipes and BBQ cookout dessert recipes.
More Key Lime Recipes
Key Lime Pie Bars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours, 30 minutes
- Yield: 16 bars
- Category: Bars
- Method: Baking
- Cuisine: American
Description
You need just 7 ingredients to make these simple key lime pie bars, a handheld version of my key lime pie recipe. Today’s bars are creamy and tangy with a simple graham cracker crust. Be sure to cool and chill the bars before cutting into squares.
Ingredients
Crust
- 12 full-sheet graham crackers (to yield 1 and 1/2 cups (180g) graham cracker crumbs)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Filling
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 4 large egg yolks
- 14-ounce (397g) can of sweetened condensed milk
- 1/2 cup (120ml) key lime juice
- 2 teaspoons lime zest (about 1 lime or 2 key limes)
- optional for garnish: whipped cream and lime slices
Instructions
- Preheat oven to 350°F (177°C). Line a 9-inch square baking pan (I love this one and this one) with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Press into the bottom of the lined pan.
- Prebake crust: Bake the crust for 10 minutes. Cool for a few minutes as you prepare the filling in the next step.
- Make the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until smooth, about 1 minute. Beat in the egg yolks. Scrape down the sides of the bowl as needed. Beat in the sweetened condensed milk, key lime juice, and lime zest until combined. After mixing the filling with your mixer, give it a final whisk by hand to make sure there are no cream cheese lumps at the bottom of the bowl. Pour/spoon filling evenly onto the warm crust.
- Bake for about 18-20 minutes, or until the edges of the bars appear set and the center is only *slightly* jiggly.
- Remove from the oven and allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least 2-3 hours.
- Lift the parchment paper out of the pan and cut into squares. Feel free to garnish with whipped cream, lime slices, and/or extra lime zest. I used Wilton 1M piping tip on the pictured bars.
- The bars stay fresh in an airtight container in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: You can freeze the bars for up to 3 months. Thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): Food Processor | 9-Inch Square Baking Pan or this 9-Inch Square Baking Pan | Glass Mixing Bowl | Citrus Zester | Citrus Juicer | Electric Mixer (Handheld or Stand) | Cooling Rack | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
- Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs instead (about 13–14 biscuits), the same amount of butter, and add a bit more sugar (about 1/3 cup, or 67g). You may need to add a few extra minutes to the pre-baking time, as digestive biscuits are not quite as crispy-crunchy as graham crackers. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I’ve heard from other non-US readers.
- Gingersnap Crust: The original recipe used to call for a gingersnap crust. To make this version, combine 2 cups (240g) finely crushed crunchy gingersnap cookies with 3 Tablespoons melted salted butter. Pre-baking and baking instructions remain the same.
- Can I Bake This in a 9×13-inch Pan? You can, but I have had better results baking a smaller batch, as written, in the 9-inch pan. If you want to make a larger batch, double each ingredient and bake in a 9×13-inch pan. Prebake the crust for 10 minutes, pour in the filling, and bake for about 35 minutes.
- Leftover Egg Whites: Here are all my recipes that call for egg whites.
Keywords: key lime pie bars
It turned out sooo yummy!
★★★★★
How long do you think it needs to bake if you double the recipe and put it in a 9×13 pan?
Hi Rebecca, the bake time would probably be close to these pumpkin pie bars, so I would guess about 45-50 minutes after pre-baking the crust for 10.
Can I use this recipe in a 9 inch tart pan? I plan to use the crust from your Easy Key Lime Pie recipe with it. Any baking tips? Thank you.
Hi Heather, It should be just fine to use the graham cracker macadamia crust from the key lime pie and bake it in a 9 inch tart pan. The baking time should be about the same but definitely keep your eye on it in the oven. Let us know if you give it a try!
Hello Sally and your amazing Team!
Wanted to let you know that I made these key lime bars in a 8×8 pan, they were perfectly done at about 23 min.
I topped them with a cream cheese/heavy cream/powdered sugar/vanilla mix. Piped it on.
Beautiful, delicious, my family LOVED them!!
Hello! How long should I bake the bars if I use an 8×8 pan?
Hi Susan! We’re unsure of the exact bake time for thicker bars in an 8×8 pan – keep an eye on them in the oven and bake until the edges begin to brown (maybe about an additional 5-7 minutes). Let us know how they go!
Tasted great but did not firm up enough to eat as a bar. Not sure what happened. Would like to try again because of taste.Thoughts?
Hi Joan, did you use full fat cream cheese and sweetened condensed milk (not evaporated milk)? These ingredients are key to the filling setting up properly.
I was wondering about the baking time. In order to get the sides browned, it took me baking at 350 for 28 minutes. Also, until the very end the middle was very soupy and I was worried it wouldn’t solidify. Did I do something wrong? Thanks!
Hi Jane, as long as they set up properly when cooled, you most likely didn’t do anything wrong! Did you use a 9×9 pan? Using anything smaller would result in thicker bars that would take longer to bake.
Thanks! They did come out fine–maybe my oven is off.
These are the best! I use a 8 inch pie dish so everyone gets the side crust. I’ve done gluten free using GF gingersnaps and also using GF graham crackers. Comes out perfect every time.
★★★★★
Hi Sally, I haven’t made these yet but could one “convert” a cookie crumb crust into ginger snap flavor with perhaps ginger and molasses and maybe a spice like cinnamon or cloves??
Hi Robin, You can certainly add spices to a different cookie – I’m unsure how molasses would work in a crumb crust. Let us know what you try!
Spiced ginger snap crust! Sally?! What’re you trying to do, make my mouth explode with delicious flavors?
★★★★★
Sure have! You can use this crust recipe and follow the assembly instructions for Mini Key Lime Pies.
Tried these today and they were delicious! Easy to make and the cooling time is worth it!
★★★★★
Sally thanks for the Nellie and Joe Key lime juice tip. This stuff is great.
Is baking the crust ahead of time and refrigerating fine or does the filling have to be added while the crust is warm, as stated in the instructions…? Thanks.
If making the crust ahead of time, it doesn’t need to be warm before pouring the key lime filling on top. You can, however, warm it in the oven for 1-2 minutes prior to pouring the filling on top. It doesn’t make that much of a difference.
I made these for a Hawaiian/tropical-themed church fundraiser party, along with the Coconut Macadamia Nut Cookies from this same site. The crowd went crazy for them! I’ll definitely make them again for some other special occasion.
I’m glad they were both such a hit at the fundraiser!
I thought these were great! I was concerned about all the comments regarding the crust so I did use a different gingersnap crust recipe. The flavours were so perfect together. I will definitely be making these again.
I will note though that the can size of sweetened condensed milk in Canada and the US are different. So if Sally or anyone has any suggestions on what to do with just over half a can, please let me know.
I made coconut macaroons with the egg whites.
Hi Sally! I was wondering how far in advance I could make these? I need to make them on Wednesday and serve them on Saturday…will they still be good?
I’d say so! Just keep them covered in the refrigerator until then.
Made key lime squares, normal and GF version, both just as good, an excellent recipe.
We do not do many key lime recipes in Australia, so was a lovely change Thank you
Sally, I love this lime recipe! I am torn between making these bars or the key lime pie recipe in your book. Can I make these bars in a 9×9 pie plate to get the best of both worlds? 🙂 thanks Sally
Hey Stephanie! The “pie shaped” bars would be a little thin in a 9-inch pie dish, but you can absolutely do it!
I made these tonight and they turned out great! I doubled the recipe using a 13X9 pan and baked them for about 30 minutes. I chilled them for 3.5 hours before cutting. They were perfectly set and the crust wasn’t too crumbly. I did add an extra almost 3 tablespoons of butter to the crust however. I’ve entered them into a bake off competition tomorrow! Hoping they win!! Thanks for the delicious recipe! 🙂
Hi Sally – SO love your recipe blog – many many ‘go-to’s in the Baking kitchen of Sass !!
Question – what would you think about a coconut addition to this recipe? 1/2 cup folded in the filling pre-baking, perhaps?
I can NOT get enough coconut these days and MisterMan-O-Mine is all about the lime….
I thought we might get mutual sweet tooth satisfaction with this idea…
Thoughts? Suggestions?
PS – Another thought….re: the bakers with crumbly crusts…is it possible the pre-bake crust step was missed?
I fear the texture of coconut in the smooth lime filling might not be ideal, but that’s totally up to you! It would be great worked into the crust though. Or you could toast coconut and sprinkle it on top of the finished bars as they cool. Let me know if you try anything!
I made these yesterday and wow, they are amazing!!! I used half Anna’s ginger thins and half graham crackers. Packed the crust in tight with the bottom of a drinking glass. Used light cream cheese because that’s what I had on hand. Beat with a regular ol’ spatula. Used regular fresh limes. Baked in an 8×8 for about 6 extra minutes. Absolutely delicious! Tart yet oh so creamy. Love it! Thank you for sharing!
P.S. Made financiers (easy little French cakes) with the egg whites. I didn’t even have to whip the egg whites.
Loved!! Made for 4th of July. The perfect summer treat. So easy and absolutely delicious. Tons of compliments. I used a blender instead of a mixer and it worked fine. Thank you!
The recipe says to use a handheld mixer. Does it make a difference if you use a standing mixer to beat it? If so, would you use the beater attachment? (not paddle?)
It does not make a difference. Use the whisk or paddle attachment.
I used to make a key lime pie with a gingersnap crust so this is right up my alley! Sadly, my grocery store was out of key lime juice…so I went with just lime. They may not be as fab, but the lime and gingersnap should still be good! Thanks for sharing and reminding me!
I thought they sounded really yummy and fun but I just didn’t care for them. I made them to take into work for a luncheon but after sampling the finished product I opted to make something else instead. They were just too tart. I think of key lime as more subtle with a surprising twist. And I didn’t care for it paired with the gingersnap crust. But that’s just my opinion. Everyone else here loves them so Yay !!!
This is my FAVORITE recipe on your site! I bake these often (1 – 2 times a month) for my family and friends here in Florida. It is the perfect blend of tangy, creamy, and spicy with that gingersnap crust. There’s actually always a bag of gingersnaps in my pantry now JUST so I can make these on call! lol Funny story – I was baking late into the night for Christmas 2014 when I realized I somehow bought “Key LEMON” juice by mistake (what in the world??). I ended up juicing little key limes all night so that I could still make the three batches I needed. lol
I am so happy with how these turned out! I was like shocked at how good they were and how simple the recipe was! I only had grahm crackers so I used those and added a little bit more butter to make sure it would stick together. This is the first recipe I’ve tried from here and I already am so excited to try more. Thank you for sharing the recipe!
I made these last night and my husband and I have already eaten half the pan…soo yummy!!! I love all of your recipes Sally!! I swear we have the same taste buds 🙂
Just made these! They are so good! Thanks 🙂