If you’re looking for a dessert that’s equal parts bright, tangy, and irresistible, these creamy key lime bars are about to become your new go-to. Made with a beautifully textured Biscoff biscuit base, a silky eggless condensed milk filling, and topped with a cream cheese whipped cream, this recipe takes classic key lime pie bars to a whole new level.
This is the easiest way to make key lime pie in a portable, delicious bar form. Whether you’re making them for a summer gathering, Ramadan desserts, or just because you’re craving something citrusy and fresh, these bars deliver every single time.
Key lime desserts are especially popular during the spring and summer months, when citrus flavors are at their peak and lighter desserts are in demand.
While traditional recipes use key limes, I use regular limes since that’s what we have available in the Middle East and they turn out great!
This version stands out because it’s completely eggless, making it more accessible while still delivering that classic creamy texture.
This was inspired by my regular key lime pie recipe other recipe on this site, and this easy lime cracker dessert.
Jump to:
- What makes this a great Every Little Crumb recipe:
- Ingredients you need:
- Can I make key lime pie bars without eggs?
- How to make egg free key lime pie bars:
- Pro Tip
- How to serve:
- Recipe variations:
- Storing Leftovers:
- Expert tips and tricks:
- Top Tip
- Recipe FAQs:
- If you liked this recipe, you might like:
- Pairing
- Creamy Key Lime Bars
What makes this a great Every Little Crumb recipe:
- You know we love our easy desserts around here, and this is just about as easy as it gets.
- This has an ultra creamy texture without using eggs.
- The Biscoff crust adds a deep caramelized flavor you don’t get from graham crackers, a lovely cinnamony touch.
- These creamy key lime bars have a balanced sweetness from condensed milk and fresh lime juice. I think the proportions are perfect, not overpoweringly sweet or tangy.
- The cream cheese whipped topping adds lightness and stability
- Easy, approachable, and no complicated techniques required
Ingredients you need:
- Digestive biscuits – provide structure and a slightly less sweet balance; you can use all graham crackers instead
- Lotus Biscoff biscuits – add a caramelized, spiced flavor that elevates the crust.
- Unsalted butter – binds the crust together; melted for even distribution
- Cinnamon powder – adds a subtle warmth that complements the Biscoff flavor
- Sweetened condensed milk – the base of the filling; creates a thick, creamy texture without eggs
- Sour cream – adds tang and smoothness; make sure it’s at room temperature
- Lime juice – provides the signature tart flavor; fresh juice is key. Don’t worry about using actual key limes.
- Lime zest – really enhances the citrus flavor and aroma
- Cream cheese – stabilizes the whipped topping and adds a slight tang
- Whipping cream – creates a light, airy texture when whipped
- Powdered sugar – Great way to slightly sweeten the whipped cream without graininess that normal sugar might have.
- Vanilla extract – rounds out the flavor of the topping
See recipe card for quantities.
Can I make key lime pie bars without eggs?
Yes—and this recipe proves it. The acidity in lime juice reacts with the condensed milk, helping the filling set beautifully while staying silky and rich.
How to make egg free key lime pie bars:
- Step 1: Crush the Digestive and Lotus Biscoff biscuits into fine crumbs and add to a bowl with melted butter and cinnamon.
- Step 2: Mix with a fork until evenly combined.
- Step 3: Press this crust firmly into the base of an 8×8 inch square pan that’s lined with parchment paper.
- Step 4: Bake in the preheated oven for 7-8 minutes until fragrant, then cool for 10 minutes.
- Step 5: Add the sweetened condensed milk, sour cream, lime juice, and lime zest to a bowl.
- Step 6: Whisk thoroughly until smooth, combined and creamy.
- Step 7: Pour this filling over the par-baked crust.
- Step 8: Bake for 10 minutes until set on the edges and center is still slightly jiggly when you shake the pan.
- Step 9: Beat the cream cheese, powdered sugar in the bowl of an electric stand mixer until smooth.
- Step 10: Add the vanilla and cold heavy cream and beat until stiff peaks form.
- Step 11: Spread this whipped cream topping all over the top of the cooled lime pie bars.
- Step 12: Cut into squares and store in the fridge.
Hint: Chill the mixer bowl before making the cream cheese whipped cream topping, it’ll help the heavy cream whip faster.
Pro Tip
Don’t overbake the filling. The center should still have a slight jiggle when you remove it from the oven—it will continue to set as it cools and chill. Overbaking can result in a firmer, less creamy texture.
How to serve:
- The classic way- I like cutting these into small squares, since they are quite rich, making sure my piece has plenty of whipped topping and a nice sprinkle of lime zest for garnish. These are best cold out the fridge!
- With berries – Adding some mixed berries to the plated key lime bars gives a beautiful presentation and some nice contrast to the tanginess.
Recipe variations:
- Graham cracker base– use only graham crackers for a more classic crust
- No whipped cream– You can leave off the whipped cream topping and dust with powdered sugar for something more akin to a classic lemon bar.
- As a whole pie– if you want this but not in a bar form, try this recipe.
Storing Leftovers:
Store the bars in an airtight container in the refrigerator for up to 4 days. These bars can also be frozen—slice first, then freeze for easy portioning.
Expert tips and tricks:
- Really finely crush the biscuits for the crust so that the biscuit base sticks together even after being cut.
- Use freshly squeezed lime juice for the best flavor
- Chill the bars for at least 2–4 hours before slicing
- Use a sharp knife and wipe between cuts for clean slices
- Make sure your cream cheese and whipping cream are cold for the best topping texture
Top Tip
Dip a sharp knife in hot water then briefly dry before cutting up the bars to get the cleanest slices.
Recipe FAQs:
You may not have baked them enough! Make sure that the edges are set, and that you refrigerate before slicing.
Absolutely, I’ve never had access to key limes living in the Middle East. Regular limes work perfectly.
Yes, they freeze very well. Freeze as individual slices for ease in thawing, and thaw in the fridge before serving.
Yes, the bars and the whipped topping contain dairy and need to be refrigerated in an airtight container.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with key lime pie bars:
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Creamy Key Lime Bars
Ingredients
For the crust:
- 1 1/2 cups biscuit crumbs, I used half Digestive and half Lotus biscuits 6 Digestive biscuits, 12 Lotus biscuits
- 6 tablespoon unsalted butter, melted 85g
- 1/2 teaspoon cinnamon powder
For the key lime filling:
- 2 cans sweetened condensed milk each can is 400g
- 1/2 cup sour cream, room temperature 115g
- 3/4 cup lime juice (I used regular limes, you can use key limes) anywhere between 10-12 limes
- 1 tablespoon lime zest zest of 4 limes
For the whipped cream cheese topping:
- 1/2 cup cream cheese, cold 100g, 4 oz
- 1 cup heavy (whipping) cream, cold 250ml
- 1/3 cup powdered (icing) sugar 35g
- 1 teaspoon vanilla extract
Instructions
For the crust:
- Preheat oven to 350 F (180 C). Lightly grease an 8×8 inch square pan and line with parchment paper, leaving some hanging over the sides to make it easier to lift out the squares after.
- Mix together the Digestive biscuit and Lotus biscuit crumbs with the melted butter and cinnamon powder. Use a fork to thoroughly combine the crumbs with the melted butter.
- Press the crust firmly into the base of the prepared pan, packing the crumbs down tightly. Bake for 7-8 minutes, then set aside to cool for 10 minutes while you make the lime filling.
For the filling:
- In a large bowl, whisk together the sweetened condensed milk, sour cream, lime juice and lime zest until well combined.
- Pour this filling onto the baked crust, then bake for another 10 minutes, at which point it should be set, if slightly jiggly in the center. Cool completely at room temperature for 30 minutes, then cover with plastic wrap and place in the fridge for at least a couple of hours.
Make the whipped cream cheese topping:
- Add the cold cream cheese to a cold stand mixer bowl, and mix on medium low until smooth.
- Add the powdered sugar and mix on low until just combined, then increase the speed to medium high and mix for 1 minute.
- Turn the mixer to medium high and add the vanilla extract and gradually pour in the heavy cream. Mix until the cream has thickened and stiff peaks form, it shouldn't take much longer than 30 seconds to a minute. Once the mixture can hold its shape, it's ready.
Assemble:
- Spread the whipped cream over the chilled key lime pie bars and garnish with additional lime zest. Cut into bars and enjoy! Store leftovers in the fridge.
Video
Notes
Ingredient Notes
- Use a mix of Digestive biscuits and Lotus Biscoff biscuits for the best balance of flavor, but you can substitute entirely with graham crackers or digestive biscuits if needed.
- Fresh lime juice is highly recommended for the best flavor; bottled juice won’t give the same brightness.
- Regular limes work perfectly if key limes are not available.
- Make sure the sour cream is at room temperature so it blends smoothly into the filling.
- Keep the cream cheese and whipping cream cold for the whipped topping to whip up properly.
Important Recipe Tips
- Press the crust firmly into the pan to prevent it from crumbling when sliced.
- Do not overbake the filling; the center should still have a slight jiggle when removed from the oven.
- Allow the bars to cool completely, then chill for at least 2 hours (or overnight) for the best texture and clean slices.
- Gradually add the whipping cream when making the topping to ensure it thickens properly and reaches stiff peaks.
- Use a sharp knife and wipe it clean between cuts for neat, bakery-style squares.
- Chill your mixing bowl before making the whipped topping to help it whip faster and more evenly.
Storing Leftovers
- Store the bars in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the bars in individual slices and thaw in the fridge before serving.
- Keep the bars chilled until ready to serve.
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