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Creamy Key Lime Pie Bars

These healthy key lime pie bars are sweet, creamy, and perfect for any party or gathering!

The best part about these "skinny" key lime pie squares is how deliciously light & creamy they are!

70 calories

7 ingredients

NO eggs, dairy, or gluten required

I made these for the birthday party of one of my best friends – I’ve written about him before.

The best part about these key lime pie bars is how light & creamy they are. Or maybe it’s how portable they are. Or how easy they are to make.

key lime bars

To make the bars, simply blend all ingredients and smooth the mixture into an 8×8 pan. Bake, let cool, and refrigerate overnight.

Slice into bars, and they are ready to go!

The recipe yields 9-16 bars, depending on how big you cut them. I cut the bars into 16, but the photo only shows 9 because I didn’t want to crowd the picture. Also, I may have eaten a few before the photoshoot.

Couldn’t be helped.

lime bars

Technically, the bars are only truly key lime pie squares if you use key limes, but as long as you don’t care about being textbook-definition correct, any limes will work perfectly well in this recipe.

If you make them, please feel free to mention @ChocolateCoveredKatie on Instagram so I can see your creations!

The best part about these creamy key lime pie bars is how deliciously light & creamy they are!

 

Creamy Key Lime Pie Bars

Adapted from my Pumpkin Cheesecake Bars

Creamy Key Lime Pie Bars

Total Time: 40m
Yield: 9-16 bars
Print This Recipe  5/5

Ingredients

  • 12 oz cream cheese, such as TJ's nondairy (Click for a cream-cheese-free version)
  • 1 cup plain yogurt of choice, such as vegan coconut yogurt
  • 1 tbsp lime zest, about 2 small limes’ worth
  • 1/2 tsp pure vanilla extract
  • 2 1/2 tbsp lime juice
  • 1/4 cup sugar or maple syrup, honey, or xylitol for sugar-free
  • pinch uncut stevia OR 1 additional tbsp sugar
  • 2 1/2 tsp cornstarch or arrowroot

Instructions

*For a crust, you can either use 10 full graham cracker sheets processed into crumbs with 1-2 tbsp oil or buttery spread, or use your favorite crust, or opt to keep them crustless.

Preheat oven to 350 F. Fill a large baking pan about halfway with water and place it on the oven’s lower rack. Line an 8-inch baking pan with parchment paper. Bring cream cheese to room temperature. Beat all ingredients in a blender or food processor just until smooth – Don’t overbeat, which would introduce air bubbles that could burst and later cause cracking. Smooth batter into pan, and place on the oven’s middle rack (the rack above the one with the water pan). Bake 25 minutes, then don’t open the oven but turn the heat off and let sit in the closed oven an additional 8 minutes – this helps the bars cool down slowly so they’re less likely to crack. Take out the still-undercooked bars. Let cool at room temp 1 hour (this also helps them cool gradually), then cover and refrigerate overnight, during which time they’ll firm up. Slice into bars, wiping the knife between each cut. Store leftovers in the fridge, or they can be frozen.

View Nutrition Facts

 

Link Of The Day:

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 5/5 (3)

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Published on March 6, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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26 Comments

Leave a comment or reviewLeave a rating
    • Julie Dove says

      I so agree :). As nice as brownies or chocolate chip cookies are, they just aren’t as pretty without the vibrant green or cute lime circles.

  1. Mary Jane says

    I made a recipe just like this years ago (I used key lime flavored yogurt for an extra kick though). Glad to see you have one of your own! Key lime pie and coconut cream pies are my favorite (I prefer the vegan coconut pie to the evil eggs one), glad I have a third recipe for my favorite pie now!

  2. LIght4theLord says

    Ohmygoodness! Those look absolutely A.M.A.Z.I.N.G. But the only problem is… I’m a horrible cook. Hey Katie, why don’t you just open a shop?! That way I can satisfy my sweet tooth from all these pictures without having to actually make them! 😀

  3. Heather says

    Hi Katie! I recently made your chocolate pie (the one with silken tofu), and it was not only incredibly delicious, but it also felt really healthy, and I love how full it made me feel. Question: Could I replace the cream cheese with silken tofu in this recipe, or would using tofu leave a weird aftertaste? P.S. Your recipes are amazing!

    • Julie Dove says

      Try the key lime pie in her cookbook if you have it (or go to a library if you don’t want to buy it) because there is a key lime pie that can be cooked in a square pan for bars and it uses tofu.

    • Julie Dove says

      Yes, that is why it says “smartpoints” 🙂
      The older ones will still say PointsPlus on the nutrition page.

  4. Tarren says

    I love these. Great idea for a St Pat’s party, a Spring lunch dessert, or just a “spoil me” reason.

  5. Lindsey says

    I don’t see how these can be called “Key lime” when they’re made with limes. As a native (and 5th generation) Floridian, I’m always amazed how people can make and advertise “key lime” when there’s not a bit of key lime in it. There is a difference between a lime and a key lime. I’ve sat and squeezed a bag of key limes to get the juice to make my key lime pie. If it’s going to be made with limes, it should simply be called “Lime Pie” or “Lime Bars” or “Lime Bites.” Definitely looks like a delicious recipe but I would change the name.

    • dana says

      If you actually read the post, I think you will probably feel really silly for commenting without having read the post.

  6. dana says

    I made these, but with lemon juice and lemon slices because I adore anything lemon flavored. They were really really excellent. I’ll definitely make them again and might do half lemon half lime to make them even prettier for presentation.

  7. Mindy says

    These are so yummy! I just used a spring form pan and turned it into a very thin cheesecake. And my grocery store didn’t carry key limes, so I just used regular. So refreshing and light.

  8. MichelleS says

    In your recipe, you link to a cream cheese-free version (which is your Creamy Lemon Bars)…what part of that recipe do you use for the cream cheese in this recipe? Do I add the coconut oil, lemon, maple syrup, etc. like the Lemon Bars recipe calls for? I’ve reread both pages a couple times, and for some reason I just can’t figure it out 🙂 Hopefully you understand what I’m trying to say. Thanks!!

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