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Our Key Lime Pie Bars have a graham cracker crust under a creamy key lime filling and topped with whipped cream. They're easy to make and perfect for parties, potlucks, or anytime!
Want more pie recipes? Try Lemon Cream Pie, Coconut Cream Pie, Banana Cream Pie, or No-Bake Cheesecake!
Key Lime Pie Bars mean working smarter, not harder.
Key Lime Pie Bars mean working smarter, not harder.There are a few reasons I transformed my favorite Key Lime Pie , into bars. Mainly, they are really easy to cut and serve this way, as a simple finger food–no fork (or even plate) needed. They're also easier transport in a baking dish with a lid, to stack in the fridge, etc. You can also double the recipe in a 9×13” pan to feed more guests, very easily. And the best part is they're just as delicious as “pie” with a creamy, tart lime filling.
How to make Key Lime Pie Bars:
Make Graham Cracker Crust: Mix sugar, melted butter, and graham crackers together then press into an 8″ square baking pan. Bake for 10 minutes at 350°F then let cool.
Make Filling: Beat cream cheese in a mixing bowl until smooth, then add sweetened condensed milk, lime juice, and lime zest, mixing until smooth. Pour over graham cracker crust and bake for 10 minutes. Cool for 30 minutes then refrigerate for at least 3 hours before serving with a dollop of whipped cream, if desired.
Make Ahead and Freezing Instructions:
To Make Ahead: The bars can be made up to 3 days ahead of time, stored in the fridge. The graham cracker pie crust could be made several days ahead, stored at room temperature or in the fridge.
To Freeze: Cover pan tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.
More Bar Recipes:
- Lemon Bars
- Pecan Pie Bars
- Scotcheroos
- Magic Bars
- S'mores Bars
- Sugar Cookie Bars
- Homemade Twix Bars
- Chocolate Brownies
- Peppermint Brownies
- Butterscotch Blondies
- Peanut Butter Bars
- Butterfinger Bars
Key Lime Pie Bars
Equipment
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs, (about 12 full sheets, crushed)
- 1/3 cup granulated sugar
- 6 Tablespoons butter, , melted
Key lime filling:
- 2 14 ounce cans sweetened condensed milk
- 4 ounces cream cheese, , softened
- 3/4 cup key lime juice*
- zest of 2 regular limes, , or 4 key limes
- fresh whipped cream, , for topping, optional
Instructions
- Make Crust: For the crust, combine the graham cracker crumbs, sugar, and butter and press into an 8'' square baking pan.
- Bake at 350 degrees F for 10 minutes. Allow to cool before adding filling.
- Filling: Add cream cheese to a mixing bowl then beat well with electric beaters until smooth. Add both cans of sweetened condensed milk, lime juice, and lime zest then mix again until smooth.
- Bake: Pour over prepared graham cracker crust and bake in preheated oven for 10 minutes. Allow to cool for about 30 minutes, then refrigerate for at least 3 hours, before serving.
- Serve: Top with a dollop of fresh whipped cream, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe June 2015. Updated November 2020 and November 2024.
This was great. Do you think you could make these in an individual muffin/cupcake pan? If so , any idea what the cooking instructions might be? I’m so bad at determining that kind of stuff.
These were SO good! And easy to make. I brought these to a party, and everyone raved about how good they were.
Will these turn out the same as the previous recipe that used sour cream? We know and love that one so I’m a little nervous with the cream cheese change. Is the sour cream version available somewhere else? Thanks!!
We feel the same way! Is there any way to gain access to the old version too? My family goes nuts for it
Those are the best key lime bars we’ve ever tasted!!! My husband just said, these are as good as we have ever had in Key West!! Actually, better!! Thank you, for this recipe, absolutely amazing!!
I am wondering if you could use the graham crackers and process them in a food processor if you are not able to find the crumbs. During this Covid 19, I am having a hard time finding a lot of baking products! I am sure I am not the only one having that problem! 😟
Yes, of course.
Could you substitute your key lime pie recipe for key lime bars?
Yes, that would be fine!
At my son’s request, made these tonight, I inadvertently left the sugar out of the crust but it turned out great, was a huge hit!
Making this a second time! The first I made the filling only and used a store bought Graham crust then made a meringue topping with the egg whites, was a good balance of sweet/tart. I used Joyce Lafray’s bottled key lime juice.
Made this a bunch of times this year! delicious! Curious if I could substitute plain yogurt for sour cream -ran out-?
I’m so happy to hear that! And that substitution would be just fine 🙂
This was by far the best key lime dessert I have ever had! Turned out perfect!