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Judy John

Summer Key Lime Dessert Recipe

This summer key lime dessert layers tangy creamy filling over a buttery crust for a cool refreshing treat. It tastes bright, smooth, and wonderfully easy.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 20 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Key Lime Filling
  • 16 oz cream cheese room temperature
  • 1 cup sweetened condensed milk
  • 1/2 cup key lime juice fresh or bottled
  • 1 tbsp key lime zest
  • 2 cups heavy cream cold, whipped to peaks
Topping
  • 1 cup whipped cream optional
  • 1 tsp lime zest for garnish

Equipment

  • Mixing Bowl
  • 9x13 Pan
  • Hand Mixer
  • Whisk
  • Zester
  • Juicer
  • Rubber Spatula
  • Measuring Cups
  • Refrigerator
  • Freezer

Method
 

  1. Grease a 9x13-inch pan or line it with parchment.
  2. Mix crumbs, melted butter, and sugar until evenly moistened. Press firmly into the pan base.
  3. Chill crust for 15 minutes while preparing the filling.
  4. Beat cream cheese until smooth and fluffy.
  5. Add condensed milk, key lime juice, and zest. Beat until silky and slightly thickened.
  6. Fold whipped cream into the lime mixture gently until light and fully combined.
  7. Spread filling over chilled crust. Smooth the top evenly with a spatula.
  8. Refrigerate at least 4 hours or freeze 1 hour for faster setting.
  9. Top with whipped cream and extra zest if desired. Slice into bars and serve cold.

Notes

For a softer mousse-like texture, chill 4 hours. For firmer bars, chill overnight or freeze briefly before slicing. Freeze tightly wrapped portions for up to 2 months; thaw in the refrigerator. Fresh zest gives the brightest flavor. Add coconut, berries, ginger cookies, or white chocolate for flavor twists. Store covered in the refrigerator up to 5 days.