Easy Key Lime Pie Bars

Love key lime desserts? This easy key lime pie bars recipe features a buttery cookie crust, sweet and tangy key lime filling, and a creamy cream cheese topping for the best-ever three-layer treat. Whether you bake them in a 9x13 pan for squares or make mini bites, these key lime cheesecake bars are a must-try for any citrus lover.

5 from 1 vote

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Prep Time 20

Cook Time 55

Chilling time 3

Total Time 4 15

Course Dessert

Cuisine American

Servings bars

Calories 462 kcal

Equipment

Ingredients

For the crust

3 cups all-purpose flour or a cup-for-cup gluten-free baking mix
⅔ cups powdered sugar
½ teaspoon salt
12 tablespoons butter melted
2 tablespoons shredded coconut

For the key lime pie filling

3 cups sugar granulated white sugar
3 tablespoons key lime zest from key limes, plus 1 tablespoon for garnish
1 cup key lime juice freshly squeezed from key limes
8 large eggs room temperature
6 drops green food color optional

For the whipped cheesecake topping

1 cup heavy cream chilled
4 tablespoons powdered sugar divided
¼ teaspoon coconut extract optional
4 ounces cream cheese room temperature
4 tablespoons shredded coconut divided

Instructions

For the cookie crust

Preheat the oven to 350ºF. Line a 9x13 inch baking pan with parchment paper or foil sprayed with cooking spray. Set aside.
In a medium mixing bowl, sift together 2½ cups of flour, powdered sugar, and salt.
Add melted butter to the flour mixture and whisk until combined. Add coconut flakes and mix well.
Pour the dough into the lined pan and press into a thin, flat layer using a spoon or the bottom of a measuring cup.
Bake for 20-25 minutes or until the crust is a light golden color around the edges.

For the key lime pie filling

Place granulated sugar in a food processor or mixer, and add in the 3 tablespoons lime zest. Pulse or blend until the zest is fully incorporated and sugar is a light green color.
Add the remaining half cup of flour to the sugar mixture in the food processor and blend well.
Add lime juice, eggs, and green food coloring (if using), and pulse until completely combined.
Pour the filling over the crust and place back in the oven. Bake for 30-40 minutes, turning the pan after 15 minutes. Check for doneness by wiggling the pan. If it doesn’t jiggle in the middle, it’s done. Do not overbake. Remove from oven and allow to cool for an hour before chilling in the fridge for at least two hours.

For the whipped cheesecake topping

Pour the chilled cream, 2 tablespoons of powdered sugar, and coconut extract into a mixing bowl. Beat on medium-high speed for approximately 2 minutes until thick and spreadable.
In a second medium bowl, beat cream cheese and 1 tablespoon powdered sugar on medium-high speed for approximately 2 minutes until smooth and creamy.
Fold the whipped cream mixture into the cream cheese mixture, adding 2 tablespoons of shredded coconut flakes.
Spoon the cheesecake topping onto the chilled key lime filling and spread evenly with a spatula. Chill.
When the cheesecake layer is set, cut into bars of desired size. For easiest cutting, use a clean, sharp knife, and dampen the blade with a wet paper towel between slices.
If you wish to toast the remaining coconut flakes for garnish, preheat the oven to 350ºF. Evenly spread coconut flakes on a parchment paper lined baking sheet. Bake for 4-5 minutes, then toss a little, and bake another minute or two, until golden brown.
Garnish bars with reserved powdered sugar, toasted coconut flakes, key lime zest, and key lime wedges as desired.

Notes

Key limes are more tart and tangy than regular limes. If you're using regular limes, you may want to reduce the amount of sugar in the lime filling layer.

Nutrition

Keyword bars, coconut, cookies, lime

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