These Key Lime Pie Cheesecake Bars are filled with a silky smooth key lime cheesecake and a buttery delicious crust that will blow you away!

Key Lime Pie Cheesecake Bars

Remember how last month was my husband’s birthday?

Well, our birthdays are exactly 4 weeks apart, and in accordance with our long standing tradition – it’s my choice for dinner tomorrow night! Here’s the best part – I don’t have to make it!

I’m passing the kitchen reigns over to my husband for the day and I’ve assigned him these Key Lime Pie Cheesecake Bars to make for my special dessert.

Let’s just say he’s not the most talented man in the kitchen, but I’m confident he can make these beautiful bars because they are just so simple!

One of my favorite parts is the flakey and buttery Pillsbury crescent crust. It’s different than a typical Key Lime Pie because there is no graham cracker crust, but trust me, you won’t miss it in this sweet and tangy dessert.

Key Lime Pie Cheesecake Bars

Let’s talk about the Key Lime Pie Cheesecake filling…

First of all, Key Lime Pie.

Second of all, Cheesecake.

Can I get a’ Amen!?

Seriously sheeples, these bars are incredible. They’re bright, rich, creamy, cheery and the PERFECT treat to celebrate any occasion (birthdays, holidays, Tuesdays, etc.).

Key Lime Pie Cheesecake Bars

I know you’re going to LOVE this super simple key lime cheesecake!

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Key Lime Pie Cheesecake Bars

Key Lime Pie Cheesecake Bars are an easy dessert that is both tangy and sweet!
Prep Time3 hrs 10 mins
Cook Time25 mins
Total Time3 hrs 35 mins
Course: Dessert
Cuisine: American
Servings: 9
Calories: 353 kcal
Author: Shawn


  • 1 can, 8 oz Pillsbury™ refrigerated crescent dinner rolls
  • 4 oz half 8-oz package cream cheese, softened
  • 1/2 teaspoon grated lime peel
  • Dash salt
  • 1 can, 14 oz sweetened condensed milk (not evaporated)
  • 1/2 cup Key lime juice
  • 1 egg yolk
  • About 1 cup whipped cream topping, from aerosol can, if desired
  • Additional grated lime peel, if desired


  • Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to extend over 2 sides of pan; spray foil lightly with cooking spray.
  • Unroll dough; separate into 2 short rectangles. Place 1 rectangle in bottom of pan; press to cover bottom, pressing seams to seal. Press seams to seal on other short rectangle of dough. Cut into 4 (2-inch-wide) strips. Press strips around edges of pan, pinching seams to seal between bottom dough and side dough. Use fork to gently pierce dough all over. Bake 5 minutes; remove from oven.
  • Meanwhile, in large bowl, beat cream cheese, 1/2 teaspoon lime peel and the salt with whisk until well combined. Beat in condensed milk, lime juice and egg yolk with whisk until smooth.
  • Pour into partially baked crust in pan. Bake 18 to 20 minutes longer or until crust is light golden brown and bars begin to pull away from sides of pan. Cool to room temperature, about 45 minutes. Cover pan with foil; refrigerate 3 hours.
  • To cut bars, lift foil to remove bars from pan; place on cutting board. Cut into 3 rows by 3 rows. Top each with whipped cream topping and lime peel.


Calories: 353kcal | Carbohydrates: 45.9g | Protein: 8.2g | Fat: 13.3g | Cholesterol: 58.7mg | Sodium: 330.2mg | Sugar: 36.3g | Vitamin A: 7IU | Vitamin C: 10mg
Keywords: bars, Cheesecake, Key Lime
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
9 Responses
  1. Ashley

    Hey, I made these and they turned out horrible! I don’t know if I put too much lime grating in, or what but they were the most awful thing I ever made. The pillsbury dough didn’t cook all the way for some reason, and I put it in for like an additional ten minutes. I forgot to refrigerate it for three hours though! I don’t know if I put too much key lime juice in or what. I honestly have no idea what I did wrong, I ended up throwing the whole thing away. I squeezed out my own juice from key limes. I knew that was a problem, because man that was hard, so I’d probably just buy it at the store next time. If they sell it there.

    1. Shawn

      Oh, super bummer that they didn’t turn out for you. Did you make sure to pre bake the crust? Also letting it set in the fridge for at least 3 hours would definitely help with flavor and texture. Cheesecake needs that time to settle. I’m sorry that you didn’t enjoy it, but I hope you’ll give it another try, they really are amazing. 🙂

      1. Ashley

        Okay. I don’t remember whether I pre-baked the crust or not, I thought I did but now I’m not sure. Maybe I will make it again sometime! Thanks for the quick reply and help!

  2. Carol at Wild Goose Tea

    Excellent choice for dessert. One of my all time favorite desserts is key lime pie. I had key lime cheesecake last month at the Cheesecake Factory in Seattle. It was wonderfully piquant and subtle at
    the same time. I look forward to making these bars.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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