Introducing my 6 ingredient key lime pie bars, a square version of my favorite key lime pie recipe. Cream cheese adds the most delightful cheesecake flavor and a spiced gingersnap crust is a wonderful contrast to the tangy lime filling. You will fall in love with these zesty, easy-to-make bars!
Like key lime pie or mini key lime pies (or even mini margarita cheesecakes!), these key lime pie bars are truly one of the most refreshing, flavorful summer desserts. And you know what? They’re wildly easy to make. Why spend hours slaving away in your kitchen? With this bar recipe, you don’t have to.
Gingersnap Crust or Graham Cracker Crust
The crust is made from gingersnap cookies and butter. I used hard and crunchy gingersnap cookies that I found at the store in the cookie aisle. If you use homemade gingersnaps, make sure they are crunchy. If desired, use graham cracker crumbs instead. However, I strongly recommend the sweet/spicy gingersnap cookies to pair with the key lime.
Gingersnap cookie crumbs would be unbelievable on these upside down key lime pies, too.
Key Lime Pie Filling
The filling is tart, creamy, and sweet. The perfect balance of all three. Not sour in the slightest. For the best flavor, make sure you use key lime juice. It is usually with the regular lime and the lemon juice in the juice aisle.
The filling is simple– just 4 ingredients, minus the lime zest. You need key lime juice, egg yolks, fresh lime zest, sweetened condensed milk, and cream cheese. Cream cheese isn’t a typical ingredient and I don’t use it in my favorite key lime pie recipe, but I wanted the bar’s filling to have a slight cheesecake flavor. There’s only 4 ounces of cream cheese in the filling (1/2 of a block) and that small amount manages to produce the creamiest key lime pie bar in the world. Make sure you don’t use fat free.
Lime zest gives the filling some colorful speckles, not to mention even more lime flavor. You need the zest from one regular lime or 2 key limes. Then you can slice it up and use as garnish on the chilled key lime pie bars.
After baking the squares, cool completely, then chill in the refrigerator. What torture – two hours until you can dig in! Trust me, they’re worth the wait.
Are you hungry yet? Because I don’t have any key lime pie bars left to share. 😉Print
6 ingredient key lime pie squares! You will fall in love with these zesty, easy-to-make bars– a square version of my favorite key lime pie recipe. Cream cheese adds the most delightful cheesecake flavor and a spiced gingersnap crust is a wonderful contrast to the tangy lime filling.
- 2 cups finely crushed *crunchy* gingersnap cookies (or graham crackers)
- 3 Tablespoons salted butter, melted
- 4 ounces cream cheese, softened to room temperature
- 4 large egg yolks
- 14-ounce can of sweetened condensed milk (not fat free)
- 1/2 cup key lime juice
- 2 teaspoons lime zest (about 1 lime)
- Preheat the oven to 350°F (177°C). Line a 9×9 baking pan with aluminum foil, leaving an overhang on the sides, and lightly spray with nonstick spray. Set aside.
- Make the crust: Pulverize the crunchy gingersnap cookies into a fine crumb with a food processor. Pour into a medium sized bowl and mix with the melted butter. Press firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes as you make the filling.
- Make the filling: In a large bowl using a handheld mixer, beat the cream cheese on high speed until smooth. Beat in the egg yolks, scraping down the sides as needed. Beat in the sweetened condensed milk, lime juice, and lime zest until combined. Pour into the warm crust.
- Bake for 15-18 minutes, or until the edges of the bars begin to brown. Allow the bars to cool at room temperature in the pan on a wire rack. Once cooled, place the the refrigerator to chill completely, at least 2 hours.
- Once chilled, lift the bars out of the pan using the aluminum foil overhang. Cut into squares. Makes 16 squares. Store squares in the refrigerator (covered) for up to 1 week, if they last that long!
Keywords: key lime pie bars, key lime squares