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Creamy No-Bake Key Lime Pie Bars

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A quick and easy no-bake dessert featuring a buttery graham cracker crust and a silky, tangy key lime cream cheese filling. Perfect for summer gatherings and hot days when you want a refreshing treat without turning on the oven.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 8 ounces (225g) cream cheese, softened to room temperature
  • 1 can (14 ounces / 396g) sweetened condensed milk
  • ½ cup (120ml) fresh key lime juice, strained (about 10–12 limes)
  • 1 teaspoon key lime zest, finely grated
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Whipped cream (optional, for serving)
  • Extra lime zest or thin lime slices (optional, for garnish)

Instructions

  1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until the crumbs are evenly coated and look like wet sand, about 2-3 minutes.
  2. Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang on two sides for easy removal. Press the crumb mixture firmly and evenly into the bottom of the pan using the bottom of a glass or measuring cup. Chill in the refrigerator for about 10 minutes.
  3. In a large bowl, beat softened cream cheese until smooth and creamy, about 2-3 minutes with an electric mixer, scraping down the sides as needed.
  4. Slowly pour in the sweetened condensed milk while mixing on low. Add fresh key lime juice, lime zest, vanilla extract, and a pinch of salt. Beat until fully combined and glossy, about 1-2 minutes.
  5. Remove the crust from the fridge and pour the filling on top. Use a spatula to smooth it out into an even layer, about 2 minutes.
  6. Refrigerate the bars for at least 3 hours, ideally 4, to let the filling firm up properly. You can leave them overnight if desired.
  7. Using the parchment paper overhang, lift the bars out of the pan. Cut into 9 or 12 squares with a sharp knife, wiping the knife clean between cuts for neat edges.
  8. Serve chilled with a dollop of whipped cream and a sprinkle of lime zest or thin lime slices if desired.

Notes

Use fresh key lime juice for best flavor and proper setting of the filling. Soften cream cheese at room temperature for at least 30 minutes before mixing to avoid lumps. Chill bars for at least 3 hours or overnight for best texture. Warm and dry the knife between cuts for clean slices. For gluten-free, substitute graham cracker crumbs with gluten-free crackers or almond flour. Dairy-free options include dairy-free cream cheese and coconut condensed milk.

Nutrition

Keywords: no-bake, key lime pie bars, summer dessert, creamy, easy recipe, graham cracker crust, refreshing, quick dessert

Find it online: https://prismtaste.com/creamy-no-bake-key-lime-pie-bars-recipe-easy-refreshing-summer-treat/