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No-Bake Mini Key Lime Pies

Quick no-bake mini key lime pies that are tangy, creamy, and perfect for busy cooks. Ideal for parties and easy weeknight desserts.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 12 piesz
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs (about 10–12 full crackers)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
For the filling
  • 8 ounces cream cheese, softened (room temperature)
  • 1 can sweetened condensed milk (14-ounce)
  • 1/2 cup fresh key lime juice (or regular lime juice)
  • 1 tablespoon lime zest
  • 1 pinch salt
  • 1 cup heavy whipping cream, whipped to soft peaks (or 8 oz whipped topping)
For the topping
  • Whipped cream (optional)
  • Thin lime slices or extra zest
  • Crushed graham crackers or toasted coconut for garnish

Method
 

Preparation
  1. Prep your tins. Line a 12-cup muffin tin with paper liners or use silicone cups for easy removal. If short on liners, a shallow tart pan or small ramekins work too.
  2. Make the crust. In a bowl, mix graham cracker crumbs with melted butter and sugar until the crumbs look like wet sand. Press about 2 tablespoons of the crumb mixture into the bottom of each liner. Chill the crusts in the fridge for about 15 minutes.
  3. Whip the cream. If using heavy cream, whip it to soft peaks and set aside.
  4. Mix the base. In a medium bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk and beat gently until combined. Stir in lime juice, lime zest, and a pinch of salt.
  5. Fold in the whipped cream. Gently fold the whipped cream (or whipped topping) into the lime mixture.
  6. Fill the crusts. Spoon or pipe the filling into the chilled crusts, filling each almost to the top.
  7. Chill until set. Refrigerate the pies for at least 2 hours, or overnight if you prefer them extra firm.
  8. Add the finishing touches. Right before serving, add a dollop of whipped cream and a little lime zest or a thin lime wheel to each pie.

Notes

If you want a lighter filling, swap half the cream cheese for sour cream or add an extra 1/2 cup of whipped cream. Store in an airtight container for 3-4 days, and if garnished with whipped cream, serve within 24 hours for best presentation.