With summer time on its manner, I idea it might be an appropriate time to percentage these refreshing key lime pie bars. They’re the whole thing you adore about traditional key lime pie, with a delicious twist! I’m sort of obsessed! This time I went smooth at the cream cheese and simplest added a bit, just enough to thicken the bars a bit and provide them a bit more creaminess and tang.


They’re great easy to make and handiest require 10 substances. other than the chilling, they take about 35 mins to make, begin to complete. now not too horrific, proper?! these scrumptious key lime pie bars need to move on your must-make listing! They have been a big hit with my own family, I recognize they’ll get rave evaluations from yours too!

This dessert truely is the perfect treat to experience at some stage in the warm climate. The flavor of lime infused within the cheesecake/pie filling will hit the spot! we will without a doubt be bringing this to all of our summer occasions due to the fact we know it might be successful. be sure to present the recipe a try and let us understand the way it goes.



  • 15 sheets graham crackers (or 30 squares)
  • 2 tbsp granulated sugar
  • pinch salt
  • 6 tbsp unsalted butter melted


  • 6 oz cream cheese room temperature
  • 14 oz condensed milk
  • 4 egg yolks
  • 1 tbsp lime zest
  • 1/2 cup key lime juice or regular lime juice
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees. Line a 9x9-inch pan with aluminum foil or parchment paper, set aside.
  2. In a food processor or in a large ziploc bag with a rolling pin, crush the graham crackers until fine crumbs form.
  3. In a medium mixing bowl, combine the crumbs, sugar, salt and butter, mix to combine. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.
  4. Meanwhile, in a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the condensed milk and mix until combined.
  5. Then, add the egg yolks one at a time, mixing well after each addition followed by the lime zest, juice and vanilla extract, mix until combined.
  6. Pour the filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving. I prefer dense, cold bars, so I generally give them the full 4 hours, however, the pictures taken above were shot after 2 hours.
  7. Cut and serve, store in an airtight container in the refrigerator for up to 5 days.

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