Step 1

Preheat oven to 350° degrees F. Line an 8x8 square light metal baking pan with foil or parchment, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.

Step 2

For the crust: In a medium bowl, combine the graham cracker crumbs, melted butter and granulated sugar until moistened and combined. Pour the moistened crumbs into the prepared pan and press into an even layer with a flat bottomed measuring cup or your hands. Bake for 10 minutes. Remove from oven but keep oven on. Allow crust to cool briefly, about 10 minutes.

Step 3

For the filling: Beat the cream cheese in a medium bowl with a handheld electric mixer until smooth. Add in the sweetened condensed milk and mix well, followed by the key lime juice and zest and mix on low speed until fully incorporated. Pour the filling evenly over the partially cooled crust and smooth carefully into an even layer.

Step 4

Bake for an additional 10 minutes, then allow the bars to cool for about 30 minutes. Refrigerate for at least 3-4 hours, or overnight, before cutting into bars to serve. Before serving, I like to top with freshly whipped cream and toasted coconut or fresh lime zest.