You’re going to like these 7-ingredient key lime pie bars, a sq. model of my favourite key lime pie recipe. Cream cheese provides probably the most pleasant cheesecake taste (and helps the bars set!), and a buttery graham cracker crust is an excellent base for the tangy filling.
Like key lime pie (and even mini margarita cheesecakes!), these key lime pie bars are actually one of the vital refreshing, flavorful spring/summer season desserts. And you already know what? They’re extremely straightforward to make.
In the present day’s recipe is usually my go-to once I want a no-fuss attention-grabbing deal with. I simply introduced them to a BBQ the opposite night time! (See much more BBQ cookout desserts.)
Why You’ll Love These Key Lime Pie Squares
- All the feel and taste of conventional key lime pie, however just a little extra cheesecake-y
- Solely 7 components (see all of my 8 components or fewer recipes)
- Tangy-sweet taste
- Thick, buttery graham cracker crust, or spice issues up with gingersnap crumbs!
- Seize & go—no fork wanted!
You Want Simply 7 Components:
And this consists of the crust. I depend key lime zest AND juice as 1 ingredient… key limes!
Begin With a Crumb Crust
Under you’ll discover my fundamental graham cracker crust recipe. It matches right into a 9-inch sq. baking pan completely, in addition to many 8-inch and 10-inch pans, and pie dishes. I like this explicit crust as a result of it’s altogether crunchy, buttery, thick, and never overly candy like many crumb crusts of its sort. I take advantage of it for strawberry cream cheese pie, lemon blueberry cheesecake bars, and these mini key lime pies.
- You want a cautious ratio of three components: graham cracker crumbs, sugar, & melted butter.
- Use a food processor or blender to grind 12 full-sheet graham crackers into crumbs.
- Stir the graham cracker crumbs and sugar collectively earlier than mixing within the melted butter.
- Press into your lined pan simply till it’s now not crumbly. Don’t pack down too arduous.
Different crust choices:
- Gingersnap Crust: The unique model of this recipe known as for a crust comprised of finely crushed gingersnap cookie crumbs blended with melted salted butter. I used store-bought gingersnaps, the arduous and crunchy sort. The candy/spicy taste of the gingersnaps is an sudden and pleasant distinction to the tangy taste of key lime. For those who’d prefer to make the crust with gingersnaps, yow will discover the directions within the recipe Notes. (Gingersnap cookie crumbs can be unbelievable on these the other way up key lime pies, too!)
- Graham Nut Crust: Or you would mix graham cracker crumbs with floor macadamia nuts, like I do in my favourite key lime pie recipe.
- Pretzel Crust: Or attempt the pretzel crust from these peanut butter cup pretzel bars.
Irrespective of which crumb crust you select to make use of, press it right into a 9-inch sq. baking pan lined with parchment paper, and provides it a head begin within the oven whilst you combine collectively your filling. (10 minutes prebake, as instructed beneath.)
Key Lime Pie Sq. Filling
This 4-ingredient filling is tart, creamy, and candy. The right steadiness of all three. Tangy, not bitter. Clean, with simply the fitting custard-meets-cheesecake texture.
First, you want key lime juice.
Key limes could be troublesome to trace down out of season, which is almost all of the 12 months. They’re smaller, extra yellow, and just a little sweeter than customary limes. You may substitute common limes for key limes on this recipe, or use half lime juice and half lemon juice.
Sure, completely. The model I sometimes purchase is known as Nellie & Joe’s Key West Lime Juice, and it’s offered in most main grocery shops subsequent to the bottled lemon juice. Not solely does this make it doable for year-round key lime pie squares, however it’s additionally loads simpler than juicing all these tiny key limes by hand!
You additionally want the next components:
- Cream Cheese: I don’t use it in my key lime pie recipe, however I needed right this moment’s filling to lean just a little extra in direction of key lime cheesecake. The flavour is refined—we’re solely utilizing 4 ounces of cream cheese within the filling (1/2 of a block), and that small quantity manages to supply the creamiest key lime pie bars on the planet. Keep away from the fat-free sort.
- Egg Yolks: Egg yolks stabilize and arrange the important thing lime filling.
- Sweetened Condensed Milk: One 14-ounce can of full-fat sweetened condensed milk sweetens the dessert and gives a clean texture. I additionally use this in my oatmeal lemon crumble bars.
- Lime Zest: Lime zest offers the filling some colourful speckles, to not point out much more lime taste. Zest both 1 common lime or 2 key limes.
Unfold the filling over the crust whereas the crust remains to be heat. Why? It will assist the filling adhere to the crust just a little higher.
The bars don’t take lengthy to bake to bake, however they do require cooling and chilling earlier than you possibly can slice into them.
Tips on how to Lower Neat Squares
Cool baked key lime pie bars at room temperature for about 1 hour, after which refrigerate them for two hours or till the underside of the pan feels chilly. For those who lower the bars into squares too early, they’ll disintegrate. If I’m serving these at a celebration or occasion, I put together them the night time earlier than simply so I do know they’ll cool and chill lengthy sufficient to yield neat squares.
Slice them with a pointy knife and wipe the knife clear between every lower.
Are you hungry but? As a result of I don’t have any key lime pie squares left to share. 😉
For extra summer season dessert inspiration, see my roundups of favourite Memorial Day recipes and BBQ cookout dessert recipes.
You want simply 7 components to make these easy key lime pie bars, a handheld model of my key lime pie recipe. In the present day’s bars are creamy and tangy with a easy graham cracker crust. Be sure you cool and chill the bars earlier than chopping into squares.
- Preheat oven to 350°F (177°C). Line a 9-inch sq. baking pan (I like this one and this one) with parchment paper, leaving an overhang on the perimeters to simply carry the bars out of the pan. Put aside.
- Make the crust: For those who’re beginning out with full graham crackers, use a food processor or blender to grind them into high quality crumbs. You too can place them in a zip-top bag and crush them into high quality crumbs with just a little arm muscle and a rolling pin. Stir the graham cracker crumbs and granulated sugar collectively in a medium bowl, after which stir within the melted butter. The combination shall be thick, coarse, and sandy. Attempt to smash/break up any massive chunks. Press into the underside of the lined pan.
- Prebake crust: Bake the crust for 10 minutes. Cool for a couple of minutes as you put together the filling within the subsequent step.
- Make the filling: Utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high velocity till clean, about 1 minute. Beat within the egg yolks. Scrape down the perimeters of the bowl as wanted. Beat within the sweetened condensed milk, key lime juice, and lime zest till mixed. After mixing the filling together with your mixer, give it a remaining whisk by hand to ensure there aren’t any cream cheese lumps on the backside of the bowl. Pour/spoon filling evenly onto the nice and cozy crust.
- Bake for about 18-20 minutes, or till the perimeters of the bars seem set and the middle is barely *barely* jiggly.
- Take away from the oven and permit to chill for half-hour at room temperature on a wire rack after which chill within the fridge for at the least 2-3 hours.
- Carry the parchment paper out of the pan and lower into squares. Be at liberty to garnish with whipped cream, lime slices, and/or further lime zest. I used Wilton 1M piping tip on the pictured bars.
- The bars keep contemporary in an hermetic container within the fridge for as much as 5 days.
- Make Forward & Freezing Directions: You may freeze the bars for as much as 3 months. Thaw in a single day within the fridge earlier than serving.
- Particular Instruments (affiliate hyperlinks): Food Processor | 9-Inch Square Baking Pan or this 9-Inch Square Baking Pan | Glass Mixing Bowl | Citrus Zester | Citrus Juicer | Electrical Mixer (Handheld or Stand) | Cooling Rack | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
- Non-US Readers: Don’t have graham crackers the place you reside? Use 200g floor digestive biscuit crumbs as an alternative (about 13–14 biscuits), the identical quantity of butter, and add a bit extra sugar (about 1/3 cup, or 67g). Chances are you’ll want so as to add a couple of further minutes to the pre-baking time, as digestive biscuits are usually not fairly as crispy-crunchy as graham crackers. And from what I perceive, spreadable cream cheese offered in a bathtub in international locations outdoors of the US is just a little totally different from the spreadable cream cheese within the US. It’s thicker, sturdier, and extra strong and must be OK to make cheesecake. I’ve no expertise with it, however that is what I’ve heard from different non-US readers.
- Gingersnap Crust: The unique recipe used to name for a gingersnap crust. To make this model, mix 2 cups (240g) finely crushed crunchy gingersnap cookies with 3 Tablespoons melted salted butter. Pre-baking and baking directions stay the identical.
- Can I Bake This in a 9×13-inch Pan? You may, however I’ve had higher outcomes baking a smaller batch, as written, within the 9-inch pan. If you wish to make a bigger batch, double every ingredient and bake in a 9×13-inch pan. Prebake the crust for 10 minutes, pour within the filling, and bake for about 35 minutes.
- Leftover Egg Whites: Listed here are all my recipes that decision for egg whites.
Key phrases: key lime pie bars