Go Back
A square serving of Key Lime Pie Bars No Bake showing a thick graham cracker crust and creamy filling topped with lime zest.

Key Lime Pie Bars No Bake

These no-bake key lime pie bars use a graham cracker crust and a simple lime filling. They are easy to make and suitable for holidays or family meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 35 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 153
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 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 *
  • 2 regular lime zest or 4 key limes
  • 1 fresh whipped cream for topping, optional

Equipment

  • 8 inch square baking pan
  • Electric beaters
  • Mixing bowl

Method
 

  1. For the crust, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into an 8 inch square baking pan.
  2. Bake the crust at 350 degrees F for 10 minutes. Allow the crust to cool before adding the filling.
  3. Add the softened cream cheese to a mixing bowl. Beat well with electric beaters until smooth.
  4. Add both cans of sweetened condensed milk, lime juice, and lime zest to the cream cheese mixture. Mix again until the filling is smooth.
  5. Pour the filling over the prepared graham cracker crust. Bake in the preheated oven for 10 minutes.
  6. Allow the bars to cool for about 30 minutes, then refrigerate for at least 3 hours before serving.
  7. Top with a dollop of fresh whipped cream, if you want.

Notes

You can get key lime juice by juicing about 20 small key limes, or you can use bottled juice like Nellie and Joe's Key Lime Juice.
You can make these bars up to 3 days ahead of time and store them in the refrigerator. The graham cracker pie crust can be made several days ahead and stored at room temperature or in the fridge.
To freeze the bars, cover the pan tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the bars overnight in the fridge before serving.