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No-bake mini key lime pies with graham cracker crust and lime filling

No-Bake Mini Key Lime Pies

These No-Bake Mini Key Lime Pies are easy to make, refreshing, and perfect for any occasion without heating up the kitchen.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups sugar
  • 0.5 cups unsalted butter, melted
For the Filling
  • 1 cup key lime juice (fresh or bottled)
  • 1 can (14-ounce) sweetened condensed milk
  • 8 ounces cream cheese, softened
  • 2 pieces key limes, zest Add extra for more zing.
For the Topping
  • whipped cream (store-bought or homemade)
  • lime slices and zest, for garnish

Method
 

Make the Crust
  1. In a mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  2. Press this mixture firmly into the bottoms and up the sides of your mini pie pans or muffin tins.
  3. Pop these into the fridge while you whip up the filling for 10-15 minutes.
Prepare the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually mix in the sweetened condensed milk until it’s creamy and there are no lumps.
  3. Stir in the key lime juice and zest until everything is well combined.
  4. Pour the filling into your chilled crusts, filling them to the brim.
Chill Again
  1. Cover mini pies with plastic wrap and let them chill in the refrigerator for at least 4 hours.
Serve and Enjoy
  1. Top each mini pie with a dollop of whipped cream and a slice of lime before serving.

Notes

You can substitute key limes with regular limes. Chill is essential for having the pie set well. Refrigerate for up to a week if stored properly.