You know that dessert that vanishes the second it hits the table? This is that dessert. These Frozen Key Lime Pie Bars are everything we love about a classic key lime pie — zingy, creamy, and sweet — but in a no-bake, hand-held bar that lives in your freezer. It’s part ice cream, part cheesecake, and 100% sunshine in dessert form.

The crust? Buttery graham cracker bliss. The filling? A luscious swirl of cream cheese, sweetened condensed milk, and real key lime juice (plus a little zest because we’re fancy like that). Top it off with a cloud of whipped topping and a quick freeze, and you’ve got a make-ahead miracle perfect for backyard BBQs, pool parties, or any Tuesday that needs a little tropical flair.

Craving more citrusy chillers? Try my No-Bake Lemon Icebox Cake or Coconut Lime Bars next!

🍈 Ingredients:

For the crust:

1½ cups graham cracker crumbs (about 10 sheets)
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted

For the filling:

8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
½ cup key lime juice (fresh or bottled)
1 tsp key lime zest (optional but recommended)
1½ cups frozen whipped topping, thawed

For topping:

Extra whipped topping or whipped cream, optional
Lime zest or slices, for garnish

🥣 Instructions:

1. Prep the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into an 8×8-inch baking pan lined with parchment. Freeze while you make the filling.

Prep the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into an 8x8-inch baking pan lined with parchment. Freeze while you make the filling.

2. Make the filling: Beat cream cheese until smooth. Add sweetened condensed milk, key lime juice, and zest. Mix until silky and fully combined. Gently fold in the whipped topping.

Make the filling: Beat cream cheese until smooth. Add sweetened condensed milk, key lime juice, and zest. Mix until silky and fully combined. Gently fold in the whipped topping.

3. Assemble and freeze: Spread the filling over the chilled crust and smooth the top. Cover and freeze for at least 6 hours, or overnight for best texture.

4. Serve: Let the bars sit out for 10 minutes before slicing. Garnish with extra whipped topping and lime zest if you’re feeling fancy.

🍽 Serving Tips:

Serve bars on a chilled platter at summer parties for max frost factor.
Wrap individual squares in parchment and stack in a tin for adorable edible gifts.
Add tiny cocktail umbrellas for tropical cuteness overload!

🌈 Creative Variations:

Swap graham crackers for crushed pretzels for a salty-sweet twist.
Use lemon or orange juice for a citrus remix.
Make it dairy-free with vegan cream cheese and coconut whipped topping

🧊 Storage Info:

Store bars in an airtight container in the freezer for up to 1 month.
Thaw for 10-15 minutes before serving for best texture.
Do not refrigerate (they’ll be too soft).