Creamy Key Lime Bars

All the flavors of tangy and creamy lime infused pie, but made easy in bar form, with a sweetened whipped cream cheese topping and a biscoff crust. Egg free, and SO good.

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 1 10

Cook Time 20

Chiling Time 2

Servings people

Calories 267kcal

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 8x8 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.

Nutrition