Key Lime Pie Bars

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!

Key lime pie bars

I just returned home after a trip to St. Lucia for my friend’s wedding. You can imagine how fresh and delicious the food tasted, including their key lime pie. It had this incredible fresh whipped cream on top and a thick banana cream sauce and chocolate sauce swirled on the plate. To die for! The first thing I threw into my shopping cart after I got home was key lime juice. I’ve had a 4 day craving for more key lime pie and after I made these key lime pie bars, I surely got my fill.

Key lime pie bars

When I took the first bite, I stepped back in my kitchen and told Kevin, “these key lime pie bars are best thing I’ve ever baked.” The combination of cool, creamy, tart lime filling sitting atop a spicy sweet gingersnap crust is unbelievable. And I made sure to make an extra thick gingersnap crust. So good!

Like key lime pie or mini key lime pies, these key lime pie bars are truly one of the most refreshing, flavorful summer desserts. And you know what? They are insanely easy to make. Why spend hours slaving away in your kitchen? With this bar recipe, you don’t have to.

Key lime pie bars

Key lime pie bars

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. You could also use graham cracker crumbs in lieu of the gingersnaps. However, I strongly recommend the sweet/spicy gingersnap cookies to pair with the key lime.

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 taste. 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. πŸ˜‰

Key Lime Juice

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.

Key lime pie bars

Are you hungry yet? Because I don’t have any key lime pie bars left to share!


Key Lime Pie Squares

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours, 15 minutes
  • Yield: 16 squares
  • Category: Bars
  • Method: Baking
  • Cuisine: American


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)


  1. Preheat the oven to 350Β°F (177Β°C). Line a 9×9 baking pan with aluminum foil, leaving an overhang on the sides, and lightly spray with nonstick spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Once chilled, lift the bars out of the pan using the aluminum foil overhang. Cut into squares.Β Makes 16 squares. Store squares in the refrigerator (covered) for up to 1 week, if they last that long!


  1. Gluten Free: Use Gluten free gingersnap cookies to ensure bars are gluten free, if desired.
  2. Egg Whites: What to do with the extra egg whites? I made an egg white omelet. Or you can make these,Β these, or these.

Keywords: key lime pie bars, key lime squares


  1. These look amazing Sally. As do all of your treats, but… ah, lime and gingersnaps? In one easy quare recipe? What a brilliant combination! Thanks so much for the recipe. Kevin is one lucky man!

    1. the combination of lime and gingersnaps is out of this world! Truly the best recipe. πŸ™‚ Thanks Laura!

  2. Hold on to that beachy mindset as long as possible, Sally!

    Love the gingersnap crust on these – what a great complement to the tart-sweet lime!

    1. I’m trying to not let go of the beachy mindset! I have so much recipe inspiration I brought back from the Caribbean πŸ™‚

  3. Oh the guava down there was insane! And Amy – Kevin and I are thinking of Hawaii for our honeymoon! I’ve never been there and want to go so badly!

  4. Oh my, Sally, these look terrific! I agree with your best friend: I don’t have birthday cake, but birthday key-lime cheesecake! Have you ever had the Cheesecake Factory’s key-lime cheesecake? It seems like you recreated that glorious dessert with these bars, and I’m so excited to try them! Theirs has a vanilla crumb crust, but gingersnaps are a great idea. I also wonder about those special summer berry Oreos…or maybe coconut macaroons or something? Anyway, thanks for bringing your vacation to your readers! πŸ˜‰ You know I always think your photographs are fantastic, but these are some of my favorites ever! The slices of lime are gorgeous, and I love all your little splashes of tropical, bright colors, like the polka-dot knife (SO cute!) and the plates. GREAT artistry in this post!

    1. I have never had Cheesecake Factory’s key-lime cheesecake! But the vanilla crumb crust sounds out of this world! Thanks for the compliment on the photography! That is so nice to hear, I felt like I rushed through this photoshoot. And the knife! A gift from Kevin’s sister πŸ™‚

  5. I can’t tell you how much we love key lime around here (and usually by way of Nellie’s.) This looks delicious!

  6. Love that you used a gingersnap crust instead of graham cracker! I may have to make these for a pool party next week

  7. Wow – these seem perfect for the summer season and I love the creamy top portion! I have to admit, I’ve never had key lime pie but you’re convincing me to try it out via these bars. Your favorite dessert?! These must be amazing!

  8. I just made my second batch of Snickerdoodle White Chocolate Chip Blondies and I was told they may be the best blondies in the world. Woo hoo! Thanks for the recipe, it has been a huge hit! Now I must make these but I will use gluten free ginger snapes for the crust. They tend to be very crunchy and delicious. πŸ™‚

  9. Wow, the best thing you have ever baked? That’s quite a big statement, these must be incredible! And they totally make me want to take a trip to St. Lucia!

    1. Debbie, there is a huge section on my website dedicated to healthy recipes. This is a dessert/baking blog, so naturally things will be caloric.

  10. I’m crazy about key lime pie. The last time I was in the Keys, I think I consumed an entire pie from The Blonde Giraffe in just 2 or three days. So these squared look very intriguing. Your last minute decision to go with the gingersnap crust sounds inspired.

  11. Wow! If you say they are your new favorite and the best thing you’ve ever made, well they must be amazing! The combination sounds fantastic. Often for me, the shortbread crust is too bland (or mushy) so I love your gingersnap idea. Going in the cookbook?

    1. Hi Erin! My cookbook will be 75 exclusive recipes with only about 4 or 5 from my blog. So no, these are not going in the cookbook. Thank you!

  12. These look amazing! I am a new fan of key lime pie and these bars seem so much easier than making a whole pie!

  13. These look amazing! I am going to need a pin board just for all your recipes πŸ™‚ I just made a key lime pie for the first time a few weeks ago. I didn’t use egg whites but did squeeze my own key lime juice. Can’t wait to try this. Should be great for a summer dinner party or gathering!

  14. I haven’t made anything with key limes in a long time, but you’ve reminded me just how delicious those little gems are. I remember one time making key lime beltways, and having to juice at least 20 key limes to get enough liquid. So worth it though. It’s probably way smarter (and cheaper!) to buy the juice… but I did not think of that. These key lime pie squares sound amazing! I love the combination of gingersnaps with citrus, and I love how easy these are to make!

  15. i am sure if you made a pie it would totally turn out pretty…however i do love how you shared a bar recipe…as there is something about a nice square bar to bite into.

  16. And here I thought I had perfected the key lime pie…haha. Adding cream cheese is a genius move, I’m gonna have to try it!

  17. We always find key limes in the groceries store in Miami so we always use them for different recipes.. these looks wonderful!

  18. I LOVE key lime pie! And my boss is the same way; she has a key lime pie for her birthday every year instead of cake.

  19. I have a confession. I have never eaten key lime pie. It honestly never appealed to me, but these had me at the first photo! I could SEE the creaminess and that thick crust? Crust is only the best part. Then you told me it was GINGERSNAP, then you went ahead and said they were the best thing you’ve ever made? Ummm, sold.

    1. You have to try key lime pie Ari. It’s unlike anythign you’ve ever had. A bit like lemon bars, but SO much creamier and just… better. You must try!

  20. I just made key lime bars last weekend too! They were sooooooo good! I love the idea of a gingersnap crust.

  21. I don’t think I could ever get enough key lime pie, and i bet it was SO good with a ginger snap crust

  22. I believe I saw these on foodgawker!! They look delicious πŸ™‚ I WILL be trying these soon. I have an obsession with key lime pie yogurt and the key lime pie itself. I can only imagine how these taste<3

    1. love foodgawker! So glad you found my key lime pie squares. Let me know how you like them! I love key lime anything too. πŸ™‚

  23. These little squares look addictive! I love key lime flavor and can’t wait to try this recipe soon!

  24. My husband and I love lime so I know we’re going to love these! Can’t wait to sink my teeth into them! πŸ™‚

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally