Description

This Easy Mini No Bake Key Lime Pie recipe is a delightful, refreshing dessert perfect for warm days or any occasion when you want a quick, tangy treat. With a creamy key lime filling nestled in buttery graham cracker crusts, these mini pies are simple to prepare, require no baking, and set quickly in the freezer. Ideal for parties or portion-controlled servings, they offer the perfect balance of tartness from fresh key lime juice and sweetness from condensed milk, topped with a light whipped cream garnish.

Ingredients

Scale

Crust

1 & 1/2 cups graham cracker crumbs (or 1 sleeve graham crackers)
4 ounces unsalted butter (melted)

Filling

8 ounces cream cheese (softened)
14 ounce can sweetened condensed milk
¾ cup key lime juice (fresh squeezed, about a pound of key limes or bottled key lime juice)
8 ounces whipped topping (plus more for garnish)

Instructions

Prepare the crust mixture: In a medium bowl, combine the graham cracker crumbs with the melted butter until evenly mixed. Set this mixture aside to use later as a topping for the mini pies.
Cream the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it becomes smooth and creamy, ensuring there are no lumps.
Add the sweetened condensed milk: Pour in the sweetened condensed milk and continue mixing until the mixture is smooth and fully combined.
Incorporate the key lime juice: Gradually add the key lime juice to the bowl and mix thoroughly until the filling is smooth and starts to thicken slightly.
Fold in whipped topping: Gently fold the whipped topping into the key lime mixture until no streaks remain, ensuring a light and fluffy filling texture.
Fill the molds: Using individual silicone cups or paper cupcake liners, fill each about ¾ full with the key lime filling, smoothing the tops as needed.
Add the crust topping and freeze: Sprinkle the reserved graham cracker crumb mixture evenly on top of each filled cup. Place the cups on a sheet tray and freeze for about 4 hours or until the pies have fully set.
Unmold the mini pies: Carefully remove the pies from their molds by briefly submerging the bottom half of each mold into warm water for a few seconds to loosen them, then invert them onto a plate with the graham cracker crust side down.
Serve and garnish: Garnish each mini pie with additional whipped topping and optionally a slice of fresh key lime. Serve immediately and enjoy the refreshing dessert.

Notes

Use fresh key lime juice whenever possible for the best authentic flavor, but good quality bottled key lime juice is a fine substitute.
Softening the cream cheese to room temperature ensures a smooth filling without lumps.
If you don’t have silicone molds, paper cupcake liners work well but may be a bit trickier to remove the pies.
For extra crunch, you can toast the graham cracker crumbs lightly before mixing with butter.
These mini pies can be stored in the freezer for up to one week; let them thaw slightly before serving for best texture.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: No bake key lime pie, mini key lime pie, easy key lime dessert, no bake desserts, key lime pie cups