Prep Time: 20 minutes

Bake Time: 20 minutes total

Cooling Time: 30 minutes

Freeze Time: 4 hours or overnight

Yield: 9–16 bars

Pan: 8 x 8-inch square pan

Oven: 350°F (175°C)

Crust

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons melted butter

Filling

• 1 can (14 ounces / 396g) sweetened condensed milk
• 8 ounces (226g) softened cream cheese
• ¾ cup key lime juice
• Zest of 3 limes
• Optional: additional 7 ounces sweetened condensed milk

Topping

• Fresh whipped cream
• Extra lime zest

Instructions

1. Preheat oven to 350°F (175°C) and line an 8 x 8-inch pan with parchment.
2. Mix graham crumbs, sugar, and melted butter.
3. Press firmly into the pan.
4. Bake for 10 minutes and cool.
5. Beat cream cheese until smooth.
6. Mix in sweetened condensed milk.
7. Add lime juice and zest.
8. Taste and add extra condensed milk if desired.
9. Pour over the cooled crust.
10. Bake for 10 minutes.
11. Cool for 30 minutes.
12. Freeze for at least 4 hours.
13. Let sit for 5 minutes before slicing.
14. Top with whipped cream and lime zest.

Notes

Use full-fat block cream cheese for the best texture. One can of condensed milk gives a more tart filling; an extra half can makes it sweeter. Bake the filling for firmer bars, or skip the bake for a softer no-bake version. Freeze thoroughly before slicing for the cleanest edges.