Key Lime Pie Yogurt Bark: Easy, Creamy, and Tangy Treat

Let Me Tell You About My Key Lime Pie Bark Obsession

You ever have one of those recipes that, honestly, just sort of… sticks? That’s what this Key Lime Pie Yogurt Bark has been for me. I whipped up something similar after a cousin’s beach picnic went sideways and we ended up indoors, all shoes off, scrambling for a sunny-day dessert. The best part? This is basically like pie that fell into a healthy snack disguise—I swear, I almost feel virtuous eating it. And I’m not saying I’ve eaten half a tray standing in front of the fridge, but I’m also not saying I haven’t. (Oh, actually, one time I tried to slice it too quickly and, well, let’s just say the floor got the first bite.)

Why You’ll Love This—And Why I Can’t Stop Making It

I make this when, A) I want dessert yesterday, or B) I need to trick myself into thinking I’m making a healthy choice. My family goes nuts for this because it’s got that sweet-tart zing and crunch of graham cookies, all in a chilly snack. Also, not having to deal with a hot oven on a humid day? Yes please. I mean, even the neighbor kid (who calls everything I make “suspiciously green”) asks for seconds. So, yeah, it’s got some serious fans. One thing though—I used to try to skip the parchment paper and just pour this straight onto the pan but… don’t. Trust me. Massive regret, plus the clean up was brutal.

What You’ll Need (But Feel Free to Mess Around)

• About 2 cups (that’s 500ml or so) thick Greek yogurt—full fat is my jam but I’ve also used 2% in a pinch. My grandma swore by Fage, but Aldi’s version tastes basically the same (don’t tell her I said that).
• 3 tablespoons real key lime juice (or regular lime juice if you, like me, will not drive across town just for tiny limes). Bottled stuff works in a rush, too.
• 2-3 tablespoons honey, agave, maple syrup—whatever you like! Sometimes I use stevia packets if I’m pretending I don’t have a sweet tooth.
• About 1 teaspoon grated lime zest—scrub the limes first or your bark’ll taste very… earthy. Trust me, I learned the hard way.
• A small pinch of salt (seriously—it’s the secret handshake of desserts).
• 1/2 cup crushed graham crackers or digestive biscuits. (I kinda smoosh them in a zip bag with a rolling pin or, uh, a wine bottle. Classy, right?)
• Any optional toppings: white chocolate chips, a handful of sliced almonds, or fresh berries are all fair game here. (I’m partial to a shower of coconut flakes but my kids say that’s “too tropical.”)

How I Actually Put This Together (With Confessions)

1. Line a baking tray, something about 9×13 inches, with parchment. Wax paper can work, too, if you’re desperate. I’ve tried skipping this and—nope. Stick to the paper.
2. Mix the yogurt, lime juice, zest, sweetener, and salt, in a bowl until it’s all smooth and dreamy. This is where I usually sneak a taste, just to check if it’s tangy enough (sometimes I add another squirt of lime, especially if I used regular limes instead of key limes—don’t @ me).
3. Spread the yogurt mix onto your lined tray. Smooth it out with a spatula or, if you want those cool-looking swirls, swipe the back of a spoon around like you’re painting a wall. No need to be a perfectionist here, unless you want to be.
4. Sprinkle the crushed crackers evenly over the top. A little extra never hurt anybody. (Except that time when someone—me—decided to use ginger snaps. Wouldn’t recommend, a bit too weird.)
5. Add toppings—or not! Honestly, half the time I forget and it’s still great. Sometimes I’ll toss on white chocolate chips when I’m feeling fancy. Strawberries, too, if I’ve got ‘em.
6. Freeze, baby, freeze. At least 3 hours, but overnight is even better. I know patience isn’t everyone’s strong suit—definitely not mine—but it gives you a bark you can snap instead of bend. (Procrastinators, rejoice.)
7. Break or slice into shards. I like rough, hand-torn pieces—it feels rustic, right? Or maybe I just don’t trust myself with a sharp knife on a Monday morning.

A Few Notes From the School of Hard Knocks

• If the yogurt layer seems a bit too thin, just double the batch (which I always wish I did anyway, because—leftovers!).
• I found that nonfat yogurt gives you an icier texture, which isn’t really my cup of tea, but hey—if that’s what you’ve got, go wild.
• Once, I tried making this with vanilla yogurt and just left out the extra sweetener. It worked, but the lime flavor is more, I dunno, faint. Maybe that’s your thing?

Variations That Worked (And Some That Didn’t)

• Tried topping with freeze-dried raspberries—awesome crunch, but it dyes your fingers purple. Worth it, I think.
• Crushed pretzels on top were actually amazing, kind of like a sweet-and-salty cheesecake vibe.
• I attempted a chocolate drizzle version once, thinking I was a kitchen genius, but—actually, didn’t really love it with the lime. (If you figure out how to make that work, please let me know!)

The Gear: What Helps, and How to Fake It

You’ll want a baking tray (I use my trusty old cookie sheet) and parchment or wax paper. Don’t have a rolling pin for the crackers? A heavy mug or your elbow (kidding—kinda) will work. No fancy spatula? A regular butter knife gets the job done; just, uh, be careful or you’ll slice up the paper underneath—I’ve done it more times than I’d like to admit.

How I Store It (Or, How Long It Lasts When Kids Find It)

Bark keeps fine in a freezer bag or airtight box for up to a week—just sandwich a little parchment between layers so it doesn’t stick. Though honestly, in my house it never lasts more than a day! Also, beware of storing it near fish sticks—last time I did, it picked up a mysterious aroma, so now I stash it far from the dinner stuff.

Serving It Up—Our Weird Little Traditions

I’ve been known to serve this with extra lime wedges, which my youngest thinks is “over the top.” Sometimes she’s right. And I’ll usually toss the crumbled leftovers into a smoothie the next day, which is an excellent way to trick yourself into believing bark for breakfast is healthy—because, well, it kinda is, right?

Pro Tips (the “Oops!” Lessons)

• I once tried to freeze everything on a plate instead of a flat tray—ended up an inch thick and impossible to bite. Just use a tray, no matter how lazy you feel.
• Don’t rush the freezing. I once thought two hours was plenty and it turned into a slushy puddle on the counter. Chalk that one up to impatience.
• Actually, I find it works better if you let it sit at room temp for a minute before trying to snap it—otherwise, chunk of yogurt will go flying, and, well, ask my dog.

FAQ (From My Inbox/Family Group Chat/Coffee Dates)

• “Can you use regular yogurt?”
  Yep, but it’ll be runnier—drain it in a cheesecloth for a few hours if you want less mess, or just embrace the chaos. Your call.
• “Do I have to use key limes?”
  Honestly, most of the time I use whatever limes are rolling around in the drawer. The difference is subtle. Key limes are a bit more aromatic, but not a dealbreaker.
• “Why does my bark taste icy?”
  Usually that’s from nonfat yogurt or if you used a watery sweetener. Next time, mix in a bit of cream cheese—see this how-to from The Kitchn for inspiration.
• “Can you double the batch?”
  Oh, for sure, and actually—you probably should if you’ve got more than one hungry person around. Just use a bigger tray.
• “Is this actually healthy?”
  Look, I don’t have a nutrition degree, but it’s yogurt and fruit and not a ton of sugar, so… I say yes. For more on Greek yogurt’s magical powers, check out this protein snack roundup by Healthline.

And if you happen to make a version with jalapeños or something, well, please just don’t blame me—I can’t fix that. Now, go make some bark!

★★★★★ 4.90 from 103 ratings

Key Lime Pie Yogurt Bark

yield: 8 servings

prep: 15 mins

cook: 0 mins

total: 50 mins

A refreshing no-bake dessert inspired by key lime pie, featuring creamy Greek yogurt, tangy key lime juice, graham cracker crumbs, and a touch of honey, all frozen into easy-to-eat bark slices.

🖨️ Print Pin Recipe

Ingredients

• 2 cups plain Greek yogurt
• 3 tablespoons honey or maple syrup
• 1/4 cup key lime juice (fresh or bottled)
• 1 teaspoon vanilla extract
• 1 tablespoon key lime zest
• 1/2 cup graham cracker crumbs
• 1/4 cup white chocolate chips (optional)
• 1/4 cup sliced strawberries or kiwi for topping (optional)

Instructions

1. 1
   Line a large baking sheet with parchment paper.
2. 2
   In a medium bowl, mix Greek yogurt, honey, key lime juice, vanilla extract, and key lime zest until smooth.
3. 3
   Pour the yogurt mixture onto the prepared sheet and spread evenly to about 1/2-inch thickness.
4. 4
   Sprinkle graham cracker crumbs, white chocolate chips, and fruit (if using) evenly on top.
5. 5
   Freeze for at least 4 hours until completely solid.
6. 6
   Break into pieces and enjoy immediately or store in a freezer-safe container.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 150 caloriescal

Protein: 8 gg

Fat: 3 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 24 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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