These No Bake Key Lime Pie Bars are a refreshing, fuss-free dessert that tastes like summer in every bite! They’re creamy, zesty, and layered over a buttery graham cracker crust—no oven required. Whether you’re hosting a backyard get-together or just craving something sweet and citrusy, this easy treat is guaranteed to hit the spot.
Oriana’s Thoughts On The Recipe
I make these No-Bake Key Lime Pie Bars on repeat every summer—and for good reason! They’re incredibly easy to whip up with just a handful of simple ingredients, no oven, and no fancy tools required. I can pull them together in minutes, which is perfect for those jam-packed summer days. After a quick chill, they turn into the dreamiest bars—creamy, silky-smooth, and full of that bright, tangy key lime flavor that tastes like summer in every bite. They’re always a hit, whether I’m serving them at a cookout or just treating the family!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Crust:
- Graham Cracker Crumbs: These form the base of your crust, giving it a slightly crunchy texture and classic pie flavor. You can use store-bought crumbs or crush whole graham crackers yourself.
- Granulated Sugar: Adds sweetness and helps bind the crust so it holds together.
- Key Lime Zest: Adds a burst of citrusy aroma and flavor right into the crust for extra zing.
- Butter: Acts as the glue that binds the crust ingredients together and gives it a rich, buttery taste.
For the Filling:
- Full-Fat Cream Cheese: Provides the creamy, velvety texture and rich base for the filling. Make sure it’s softened to avoid lumps.
- Sweetened Condensed Milk: Adds sweetness and smoothness while helping set the filling without baking.
- Key Lime Juice: The star ingredient! It brings that tart, tropical flavor that makes these bars so irresistible.
For the Topping:
- Heavy Whipping Cream: Whipped to soft peaks, this makes the topping light and fluffy—perfect for balancing the richness of the filling.
- Powdered Sugar: Sweetens the whipped cream without making it grainy.
- Pure Vanilla Extract: Adds a hint of warm, mellow flavor to the topping.
- Key Lime Zest: A fresh, colorful garnish that enhances the citrus notes.
- Key Lime Slices: Optional, but they make a beautiful presentation.
- Graham Cracker: Crumbled over the top for extra crunch and a pretty finish.
Key Limes vs Regular Limes
Key limes are smaller, more aromatic, and have a distinct flavor compared to regular limes. They are more tart and have a more intense citrus aroma. However, regular limes or bottled key lime juice are good substitutes if you can’t find key limes.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, sesame, fish/shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
- Gluten-Free: Graham Crackers: Use your favorite wheat-free graham crackers. I like Pamela’s gluten-free Graham Crackers, but they contain milk. Kinnikinnick S’moreables, Graham Style Cracker is another milk and wheat-free alternative, but the label warms that it may contain eggs. Homefree Mini Ginger Snap Cookies are free of the 14 most common food allergens. So, if you are dealing with several allergies, make sure you find a safe alternative.
- Soy-Free: Check labels carefully—some brands of cream cheese or condensed milk contain soy. Choose soy-free alternatives when needed.
Potential Recipe Challenges & Pro Tips
- Crust Crumbling When Sliced: Sometimes the crust doesn’t hold together well. Pro Tip: Make sure to press the crust firmly into the pan using the bottom of a flat glass or measuring cup. Chill it for at least 15 minutes before adding the filling.
- Filling Not Firming Up Enough: The bars can turn out too soft to slice cleanly. Pro Tip: Use full-fat cream cheese and sweetened condensed milk, and give the bars at least 4 hours (or overnight, best!) to chill in the fridge for the best texture.
- Lumpy Filling: Cold cream cheese can cause lumps in the mixture. Pro Tip: Let the cream cheese come to room temperature before mixing, and beat until completely smooth before adding the other ingredients.
- Whipped Topping Not Holding Shape: Whipped cream can deflate if over- or under-whipped. Pro Tip: Whip the cream until soft peaks form—don’t overdo it! You can stabilize it by adding a tablespoon of instant pudding mix if you’re serving it on a warm day.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the Pan
Line an 8×8-inch baking pan with parchment paper, leaving a little extra on the sides so you can easily lift the bars out later. Lightly spray the paper with cooking spray and set the pan aside.
Step 2 – Make the Crust
In a medium bowl, mix together graham cracker crumbs, sugar, and key lime zest. Stir in the melted butter until the mixture is thick, coarse, and sandy. Press it evenly into the bottom of your prepared pan. Pop the pan in the fridge while you get started on the filling.
Step 3 – Make the Filling
Beat the cream cheese in a mixer (handheld or stand) on medium speed for about 2 minutes until smooth and creamy. Add the sweetened condensed milk and key lime juice, then mix until it’s all well combined.
Step 4 – Assemble and Chill
Pour the filling over the graham cracker crust, then refrigerate the bars for at least 4 hours—or, for best results, overnight.
Step 5 – Make the Topping
Whip the heavy cream, sugar, and vanilla in a mixer on medium-high speed until stiff peaks form (about 3–4 minutes). Cover and chill the whipped cream in the fridge until you’re ready to top the bars.
Helpful Tip
If you’re short on time, store-bought whipped cream works just as well!
Step 6 – Finish the Bars
After the bars have chilled, carefully spread the whipped cream on top. Garnish with key lime zest, graham cracker crumbs, and lime slices. Using the parchment paper, lift the bars out of the pan and cut them into squares.
Helpful Tip
For cleaner slices, pop the bars in the freezer for 15-20 minutes before cutting them.
Extra Recipe Tips For Success
- Line your baking dish with parchment paper for easy removal and clean slicing.
- For a stronger citrus flavor, add a little extra zest to the filling.
- Use freshly squeezed key lime juice for the best flavor, but bottled key lime juice works in a pinch.
- Room Temperature Ingredients. Ensure the cream cheese is at room temperature to achieve a smooth filling.
- Chill the bars overnight if you can—this gives the flavors time to develop and the texture to fully set.
Variations & Additions
- Coconut Crust: Add a few tablespoons of shredded coconut to the graham cracker mixture for a tropical twist.
- Mini Pie Version: Make individual portions using a muffin tin and cupcake liners.
- Berry Topping: Add a few fresh raspberries or blueberries on top for a fruity pop.
- Chocolate Drizzle: For a fun flavor contrast, drizzle melted white chocolate over the top before serving.
Storage and Freezing Instructions
Storing: Keep the bars covered in the refrigerator for up to 7 days.
Freezing: Wrap the bars tightly in plastic wrap and store them in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
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Recipe Card
No Bake Key Lime Pie Bars
Ingredients
For the Crust:
- 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets (see notes)
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon key lime zest
- 4 tablespoons (56 g) unsalted butter, melted
For the Filling:
- 8 ounces (226 g) full-fat cream cheese, room temperature room temperature
- 14 ounces (397 g) sweetened condensed milk, (one can)
- 1/2 cup (120 g) key lime juice, about 20 – 30 key limes about 20 – 30 key limes (see notes)
For the Topping:
- 1 cup (240 g) heavy whipping creaml
- 1/4 cup (50 g) powdered sugar
- 1 teaspoon pure vanilla extract
- Key lime zest for garnish (optional)
- Key lime slices for garnish (optional)
- 1 – 2 graham cracker crumbled, for garnish (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Lightly spray with cooking spray. Set aside.
Make the Crust:
- Mix the graham cracker crumbs, granulated sugar, and key lime zest together in a medium bowl. Then, stir in the melted butter. The mixture will be thick, coarse, and sandy. Press evenly into the bottom of the lined pan. Place the pan in the refrigerator while you prepare the filling.
Make the Filling:
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat cream cheese at medium speed until smooth and creamy for about 2 minutes. Add the sweetened condensed milk and key lime juice. Mix until well combined.
- Pour the filling over the graham cracker crust. Refrigerate for at least 4 hours or preferably overnight.
Make the Topping:
- Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3–4 minutes. Cover tightly and chill in the refrigerator until ready to top your bars.Tip: You can also use store-bought whipped cream for convenience.
- After the bars have chilled for at least 4 hours, carefully spread the whipped cream on top. Garnish with lime zest, graham cracker crumbs, and sliced limes. Lift the parchment paper out of the pan and cut the bars into squares. Serve cold.Tip: To get cleaner slices, I recommend putting the bars in the freezer for 15-20 minutes before cutting them.
- This recipe is naturally egg, nut, peanut, sesame, fish/shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
- Gluten-Free: Graham Crackers: Use your favorite wheat-free graham crackers. I like Pamela’s gluten-free Graham Crackers, but they contain milk. Kinnikinnick S’moreables, Graham Style Cracker is another milk and wheat-free alternative, but the label warms that it may contain eggs. Homefree Mini Ginger Snap Cookies are free of the 14 most common food allergens. So, if you are dealing with several allergies, make sure you find a safe alternative.
- Soy-Free: Check labels carefully—some brands of cream cheese or condensed milk contain soy. Choose soy-free alternatives when needed.
- Crust Crumbling When Sliced: Sometimes the crust doesn’t hold together well. Pro Tip: Make sure to press the crust firmly into the pan using the bottom of a flat glass or measuring cup. Chill it for at least 15 minutes before adding the filling.
- Filling Not Firming Up Enough: The bars can turn out too soft to slice cleanly. Pro Tip: Use full-fat cream cheese and sweetened condensed milk, and give the bars at least 4 hours (or overnight, best!) to chill in the fridge for the best texture.
- Lumpy Filling: Cold cream cheese can cause lumps in the mixture. Pro Tip: Let the cream cheese come to room temperature before mixing, and beat until completely smooth before adding the other ingredients.
- Whipped Topping Not Holding Shape: Whipped cream can deflate if over- or under-whipped. Pro Tip: Whip the cream until soft peaks form—don’t overdo it! You can stabilize it by adding a tablespoon of instant pudding mix if you’re serving it on a warm day.
- Line your baking dish with parchment paper for easy removal and clean slicing.
- For a stronger citrus flavor, add a little extra zest to the filling.
- Use freshly squeezed key lime juice for the best flavor, but bottled key lime juice works in a pinch.
- Room Temperature Ingredients. Ensure the cream cheese is at room temperature to achieve a smooth filling.
- Chill the bars overnight if you can—this gives the flavors time to develop and the texture to fully set.
- Coconut Crust: Add a few tablespoons of shredded coconut to the graham cracker mixture for a tropical twist.
- Mini Pie Version: Make individual portions using a muffin tin and cupcake liners.
- Berry Topping: Add a few fresh raspberries or blueberries on top for a fruity pop.
- Chocolate Drizzle: For a fun flavor contrast, drizzle melted white chocolate over the top before serving.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
