Ingredients
Scale
- 2 cups Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 1/4 cup Granulated sugar
- 16 oz Cream cheese, softened to room temperature
- 1 can (14 oz) Sweetened condensed milk
- 1/2 cup Key lime juice (freshly squeezed or bottled)
- 2 tablespoons Key lime zest
- 1 teaspoon Vanilla extract
- Whipped cream and extra lime slices for garnish
Instructions
- Step 1: Prepare the Graham Cracker Crust: Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture looks like wet sand. Pour the mixture into the prepared pan and press it down firmly into an even layer using the bottom of a measuring cup. Place the pan in the freezer for 10 minutes to set while you prepare the filling.
- Step 2: Mix the Creamy Key Lime Filling: In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until it is completely smooth and lump-free. Gradually pour in the sweetened condensed milk while continuing to beat at low speed. Add the key lime juice, lime zest, and vanilla extract. Whisk or beat until the mixture thickens slightly and becomes silky. The acidity in the lime juice will react with the milk to help the filling set firm.
- Step 3: Chill and Serve: Remove the crust from the freezer and pour the lime filling over it. Use a spatula to smooth the top into an even layer. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to ensure the bars are fully set. Once chilled, lift the parchment paper to remove the entire block from the pan. Use a sharp knife to cut into 12 bars. Top each bar with a dollop of whipped cream and a small lime wedge before serving.
- Cook Time: 4 hours 20 minutes (includes chilling time)