No-bake mini key lime pies are the perfect refreshing dessert, featuring a creamy, tangy lime filling in a buttery graham cracker crust. These individual-sized treats are easy to make, require no oven time, and are perfect for warm-weather gatherings, holidays, or a quick sweet fix.
Why You’ll Love This Recipe
- No baking required—perfect for hot days
- Creamy, tangy, and refreshing with a sweet, crunchy crust
- Simple ingredients and easy to prepare
- Great for parties, portion-controlled desserts, or meal prep
- Can be made ahead for convenience
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Butter, melted
- Sugar
For the Key Lime Filling:
- Cream cheese, softened
- Sweetened condensed milk
- Key lime juice (fresh is best)
- Lime zest
- Vanilla extract
For Topping (Optional):
- Whipped cream
- Lime slices or zest for garnish
Directions
Make the Crust:
- Mix ingredients: In a bowl, combine graham cracker crumbs, melted butter, and sugar until well combined.
- Press into molds: Divide the mixture evenly into small muffin tins or mini pie pans, pressing firmly to form the crust.
- Chill: Place in the refrigerator for at least 15 minutes to firm up.
Make the Key Lime Filling:
- Beat cream cheese: In a large bowl, beat the cream cheese until smooth.
- Add sweetened condensed milk, lime juice, zest, and vanilla. Mix until creamy and well blended.
- Fill the crusts: Spoon the mixture into the prepared crusts, smoothing the tops.
- Chill: Refrigerate for at least 2 hours (or overnight) to set.
Serve:
- Top with whipped cream and garnish with lime slices or zest before serving.
- Enjoy chilled!
Servings and Timing
- Servings: 6 mini pies
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
Variations
- Coconut Key Lime Pies: Add shredded coconut to the crust for extra flavor.
- Chocolate Crust: Swap graham crackers for crushed chocolate cookies.
- Dairy-Free: Use dairy-free cream cheese and coconut condensed milk.
- Extra Tart: Add more lime zest for a stronger citrus punch.
- Frozen Key Lime Pies: Freeze for a firmer, ice-cream-like texture.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze mini pies for up to 2 months; thaw slightly before serving.
- Serving: Best enjoyed chilled for a refreshing, creamy texture.
FAQs
Can I use regular limes instead of key limes?
Yes! Regular limes work just fine, though key limes have a more distinct, tart flavor.
How do I make these in a full-size pie dish?
Simply press the crust into a 9-inch pie pan and chill before adding the filling.
Can I use store-bought lime juice?
Fresh key lime juice is best, but bottled juice can work in a pinch.
Do I have to use cream cheese?
Cream cheese helps create a creamy texture, but you can use Greek yogurt for a lighter option.
How can I make these pies firmer?
Let them chill longer or freeze them for a firmer consistency.
Can I use a different crust?
Yes! Try crushed vanilla wafers or digestive biscuits for a twist.
Can I make these ahead of time?
Yes! They store well in the fridge for up to 4 days or in the freezer for longer.
What’s the best way to serve them?
Top with whipped cream and a sprinkle of lime zest for the best presentation.
Can I make this sugar-free?
Use a sugar-free sweetened condensed milk alternative.
What’s the difference between key limes and regular limes?
Key limes are smaller, more aromatic, and have a slightly more tart and floral flavor.
Conclusion
No-bake mini key lime pies are an easy, refreshing, and creamy dessert perfect for any occasion. With their tangy lime filling and crunchy graham cracker crust, they’re the ultimate treat for warm weather or citrus lovers. Make them ahead, chill, and enjoy a burst of tropical flavor in every bite!
No-Bake Mini Key Lime Pies
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 mini pies 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
These No-Bake Mini Key Lime Pies are the perfect refreshing dessert! With a buttery graham cracker crust, tangy key lime filling, and a fluffy whipped topping, they’re an easy, delicious treat for any occasion.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Key Lime Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Lime slices and graham cracker crumbs (for garnish)
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into mini tart pans or cupcake liners and chill for 10 minutes.
- Make the Filling: Whisk together sweetened condensed milk, key lime juice, lime zest, and vanilla extract until smooth.
- Fill the Crusts: Spoon the lime filling into the prepared crusts and smooth the tops. Chill for at least 2 hours (or overnight).
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Garnish & Serve: Pipe whipped cream onto each mini pie and garnish with lime slices and graham cracker crumbs.
Notes
- Store in the fridge for up to 3 days.
- Use regular lime juice if key limes aren’t available.
- Freeze for a frozen treat on hot days!
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