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Key Lime Pie Yogurt Bark

Key lime pie yogurt bark is a no-bake frozen dessert with creamy Greek yogurt, fresh lime juice, honey, and a crunchy graham cracker topping. Freeze into a thin, firm layer, then break into irregular pieces for easy, high-protein bites.
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Prep Time 15 minutes
freezing 4 hours
Total Time 4 hours 15 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Yogurt Bark
  • 2 cup plain Greek yogurt Use plain Greek yogurt for a thick, scoopable base.
  • 3 tbsp honey Adjust to taste if you prefer a sweeter bark.
  • 2 tbsp fresh key lime juice Use fresh key lime juice for bright flavor.
  • 1 tsp key lime zest Zest adds aromatic key lime flavor.
  • 1 tsp vanilla extract Helps round out the citrus flavor.
Toppings
  • 0.5 cup crushed graham crackers Sprinkle evenly so each piece has crunch.
  • 0.25 cup white chocolate chips Optional swap: use dairy-free chocolate chips if desired.
  • 2 tbsp shredded coconut Optional topping for extra texture.
  • 1 extra lime zest for garnish Add just before freezing so it stays fragrant.
  • 1 thin lime slices for decoration Optional garnish; use thin slices for neat presentation.

Equipment

  • 1 sheet pan

Method
 

Prep the pan
  1. Line a small baking tray or loaf pan with parchment paper to prevent sticking and make the bark easy to lift out.
Make the yogurt layer
  1. In a bowl, whisk together plain Greek yogurt, honey, fresh key lime juice, key lime zest, and vanilla extract until smooth and fully combined.
  2. Spread the mixture into an even 1/2-inch layer so it freezes uniformly.
Add toppings
  1. Sprinkle crushed graham crackers, white chocolate chips, shredded coconut, and extra lime zest over the top for a crunchy, pie-like finish.
  2. Arrange thin lime slices for decoration on top for a bright, key-lime look.
Freeze and finish
  1. Freeze for 3–4 hours, or until completely firm, so the bark holds its shape when broken.
  2. Break the frozen bark into irregular pieces so you get snack-sized bites.
  3. Store in an airtight container in the freezer for up to 2 weeks to keep it crisp and cold.

Notes

Pro tip: use a thin, even 1/2-inch layer for the best snap-to-cream texture; if your layer is thicker, freeze longer for a fully firm center. Refrigeration isn’t ideal because the bark softens, so keep it frozen. Freezer storage: up to 2 weeks in an airtight container (no freezing needed beyond the initial freeze). For a dairy-free swap, use plain dairy-free Greek-style yogurt if available.