Just like my other key lime recipe, the hardest part of these guys is juicing the limes. If you can nab some key lime juice from the store, do that. Definitely do that.

These are a little more like cheesecake compared to normal key lime pie, and the ginger snap crust adds a bit of extra zing. I stored mine in the freezer so I could more easily eat them over the sink, barefoot in my 85 degree kitchen. Strongly recommend.


2 cups crushed ginger snap cookies

3 tablespoons salted butter, melted

4 ounces cream cheese, softened to room temp

4 egg yolks

14-ounce can sweetened condensed milk

1/2 cup key lime (or regular lime) juice

3 teaspoons lime zest


  1. Preheat oven to 350 degrees. Line a square pan with tin foil, then coat with cooking spray. Set aside.
  2. Make your crust. Combine crushed cookies and melted butter in a large bowl and stir to combine. Push firmly into prepared pan. Bake for 10 minutes as you prepare the filling. 
  3. In a large bowl, beat cream cheese until smooth with a handheld mixer. Add egg yolks, then sweetened condensed milk, and lime juice and zest. Beat until well-combined. Pour into prepared crust. Bake for 15-20 minutes, or until edges are just beginning to brown.
  4. Let cool, then place in the refrigerator to chill before slicing. Store bars in refrigerator or freezer.

Recipe via Sally's Baking Addiction