Key Lime Cheesecake Bars

These no bake key lime cheesecake bars are made with a graham cracker crust, and has a sweet, tangy key lime filling that mixes up in minutes. Top with homemade whipped cream for an easy, no bake summer treat!

 

If there’s one dessert I never skip – it’s a traditional key lime pie. Or my key lime cheesecake.  Or my key lime pie bars. So I figured why not combine my favorite desserts into an easy no bake form.

Like my key lime cheesecake, these no bake cheesecake bars are everything I love about key lime pie but without having to turn the oven on ore prepare a water bath. Because I don’t know about you but in the summertime I try to keep the oven off as much as possible. 

These key lime pie cheesecake bars start with a buttery graham cracker crust that after you press into the pan, you will chill in the fridge. Then it’s on to the filling. The key lime filling uses fresh key limes, condensed milk, cream cheese, and whipped cream that gets folded in for a light, and airy texture. 

This is everything you love about key lime pie and cheesecake in one easy, no bake dessert.

Why This Recipe Works

• Great make-ahead summer dessert.
• Easy no bake dessert! No need to turn the oven on.
• A tangy filling with lots of key lime flavor.
• A simple filling made with just a few ingredients.
• Can top with whipped cream for an effortless dessert.

Ingredient Needed

• Graham crackers – You can use regular graham crackers, gluten free graham crackers or substitute with digestive biscuits or vanilla wafer cookies. You can pulse the graham crackers in a food processor into fine crumbs or place in a plastic bag and smash with a rolling pin.
• Butter – I used unsalted butter but salted butter also works. 
• Granulated sugar – Or you can use brown sugar but it makes for a softer crust.
• Condensed milk – To sweeten and thicken the key lime cheesecake filling. Do not substitute with evaporated milk. 
• Key lime juice– You can use fresh key limes, or bottled key lime juice. If you can’t find any you can use regular limes. You will also use the zest of a key lime.
• Vanilla extract
• Cream cheese – I recommend full fat cream cheese for the best texture in this cheesecake. Low-fat may work, but I would not use fat-free. And do not use the whipped tub type. Make sure it’s softened before you start. Read more on how to soften cream cheese.
• Whipped cream or whipped topping

How To Make Key Lime Cheesecake Bars

To make the crust: 

Prepare an 8 x 8-inch square pan with parchment paper to make removing the dessert from the dish easier. Set aside.

In a medium bowl, combine graham cracker crumbs and granulated sugar. 

Mix in the melted butter until the crumbs are evenly coated and the mixture resembles wet sand. 

Press this mixture firmly into the bottom of an 8 x 8-inch baking dish to form an even layer. Place the dish in the refrigerator to set while you prepare the filling.

To make the filling: 

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add (1) 14-ounce can sweetened condensed milk, continuing to beat until well combined. 

Mix in the key lime juice, key lime zest, and vanilla extract until smooth.

Gently fold in the whipped topping into the cream cheese mixture until evenly incorporated, being careful not to deflate the whipped topping.

Pour the key lime filling over the chilled graham cracker crust, spreading it evenly with a spatula. Cover the dish with plastic wrap or aluminum foil.

Place the covered dish in the refrigerator and let it chill for at least 6 hours or until the cheesecake layer is firm.

Once set, remove the dish from the refrigerator. Garnish with dollops of whipped cream and a sprinkle of lime zest or lime slices. Cut into 9 equal bars and serve chilled. ENJOY!

Recipe Tips

• Use softened cream cheese. You want the cheesecake mixture to be smooth and lump free, so take the cream cheese out about 30 minutes before hand. Room temperature cream cheese will ensure a smooth filling.
• Pack the graham cracker crumbs down tightly. This will make sure the crust doesn’t fall apart when you go to cut into the cheesecake. I use the bottom of a dry measuring cup to press down the crumbs easily.
• Chill your mixing bowl before whipping the cream. If you’re making your own homemade whipped cream for this dessert, I put my bowl and beaters into the freezer for 10 minutes before starting. Using a cold bowl and equipment will make the cream whip up quickly and easily.
• Chill for at least 6 hours. This no bake cheesecake recipe needs time to set up so make sure to chill at least for 6 hours or longer if needed.

Serving Suggestions

I like to serve mine with whipped cream or Cool Whip. I’ll make a batch the day before I plan to serve the cheesecake and keep it int the fridge to serve with it. Or you could pipe some on top on the cheesecake bars.

You could also top with some fresh fruit, like fresh strawberries or raspberries. 

Storage Instructions

Place leftover cheesecake bars in an airtight container and refrigerate for up to 3 days. Once the cheesecake bars has set up in the fridge, then yes you can freeze it, or any leftovers, for up to 3 months. Make sure to wrap it in a few layers of plastic wrap and then a final layer of tinfoil. 

These bars can be made a day in advance. After preparing the bars, cover and refrigerate overnight to allow the flavors to meld.

Recipe FAQ’s

More Recipes To Try

If you’re craving more no bake cheesecake in your life, then check out my easy no bake cheesecake recipe. It’s wonderful with my homemade strawberry topping or my blueberry topping for cheesecake. Or try this no bake tiramisu cheesecake which is so much easier than a homemade tiramisu but with all the same flavor!

And if you need another easy no bake dessert, try these peanut butter pretzel bars!