Description

These No-Bake Mini Key Lime Pies are creamy, tangy, and irresistibly cute. Made with a buttery graham cracker crust and a smooth key lime filling, they’re the perfect make-ahead treat for warm weather, parties, or whenever you want a tropical dessert without turning on the oven.

Ingredients

Scale

For the Crust

1½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt

For the Key Lime Filling

8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
¼ cup key lime juice (or regular lime juice)
1 teaspoon lime zest
1 teaspoon vanilla extract

For Topping (Optional)

Whipped cream
Extra lime zest or thin lime slices
Crushed graham crackers

Instructions

1. Prepare the Crust

In a bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt.
Mix until evenly moistened.
Press into the bottom and slightly up the sides of mini tart pans, cupcake liners, or silicone molds.
Chill in the fridge while you prepare the filling.

2. Make the Key Lime Filling

In a mixing bowl, beat cream cheese until smooth.
Add sweetened condensed milk, lime juice, zest, and vanilla.
Mix until creamy and fully combined.

3. Assemble and Chill

Spoon the filling into each prepared crust.
Smooth the tops and refrigerate for at least 3–4 hours, or until set.
For best results, chill overnight.

4. Serve

Top with whipped cream and a sprinkle of lime zest or crushed graham crackers.
Serve chilled.

Notes

Make It Vegan: Use dairy-free cream cheese and coconut condensed milk
Gluten-Free Option: Use gluten-free graham crackers
Mini Cheesecakes: Add the filling to mini cupcake liners for bite-sized portions
Zest Boost: Add extra zest into the crust for more citrus kick

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Dessert
Method: No-Bake / Chilled
Cuisine: American

Nutrition

Serving Size: 1 mini pie
Calories: 290 kcal
Sugar: 24 g
Sodium: 140 mg
Fat: 16g
Saturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32 g
Fiber: 0,5 g
Protein: 4g
Cholesterol: 35 mg