Go Back

Heavenly No-Bake Mini Key Lime Pies

Delightful mini key lime pies that are creamy, zesty, and perfect for any gathering, capturing the essence of Florida sunshine.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Graham cracker crumbs
  • 6 tbsp Unsalted butter, melted
  • 3 tbsp Granulated sugar
For the filling
  • 1 pkg (8 oz) Cream cheese, softened to room temperature
  • 1 can (14 oz) Sweetened condensed milk
  • 0.5 cup Key lime juice
  • 1 tbsp Lime zest
For the topping
  • 1 cup Heavy whipping cream, cold
  • 2 tbsp Powdered sugar
  • to taste Fresh lime slices for decoration

Method
 

Preparation
  1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it looks like wet sand.
  2. Line a muffin tin with paper liners. Press about 2 tablespoons of the crust mixture into the bottom of each liner. Use the back of a spoon or a small glass to pack it down firmly.
  3. Pop the tin in the freezer for 10 minutes to set.
Filling
  1. In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Slowly pour in the sweetened condensed milk and beat until combined.
  3. Stir in the key lime juice and lime zest. The mixture will begin to thicken.
Assembly
  1. Spoon the filling evenly over the chilled crusts. Smooth the tops with a spoon.
  2. Refrigerate for at least 4 hours or overnight to let the filling set completely.
Topping
  1. Right before serving, whip the heavy cream and powdered sugar until stiff peaks form.
  2. Pipe a swirl on each mini pie and top with a sprinkle of zest and a small lime slice.

Notes

If you can't find Key Limes, regular Persian limes work just as well! Roll the limes on the counter with your palm before cutting them for the most juice.