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No-Bake Mini Key Lime Pies

These delightful mini key lime pies feature a crumbly graham cracker crust and a creamy, tangy filling, perfect for summer gatherings.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, No-Bake
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. In a medium bowl, combine the 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, using the back of a spoon or a small glass to pack it down firmly. 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 everything is thoroughly combined.
  3. Stir in the key lime juice and lime zest. The mixture will begin to thicken as you mix.
  4. Spoon the filling evenly over the chilled crusts, smoothing the tops with a spoon.
  5. Refrigerate for at least 4 hours, though allowing them overnight will yield even better results!
Serving
  1. Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Pipe a swirl on each mini pie and decorate with a sprinkle of zest and a small lime slice.

Notes

To heighten the flavor, try using fresh key limes instead of bottled juice. The zest is essential for extra flavor. Leftovers can be stored in an airtight container in the refrigerator for about 2 to 3 days.