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Mini no bake Key Lime Pie desserts served on a plate

Mini No-Bake Key Lime Pies

Bright, tangy, and impossibly simple, these mini no-bake key lime pies are the tiny dessert that steals the show, perfect for parties or a sweet finish to a summer meal.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Choose finely ground crumbs for a compact crust; can substitute with digestive biscuits or vanilla wafers.
  • 1/4 cup sugar Adjust if using sweeter substitutes.
  • 1/3 cup unsalted butter, melted For deeper flavor, use European-style butter.
For the filling
  • 8 oz cream cheese, softened Use full-fat for the creamiest texture.
  • 1 can (14 oz) sweetened condensed milk Provides sweetness and creaminess.
  • 1/2 cup fresh lime juice Fresh juice is crucial for brightness.
  • Zest of 2 limes Enhances the lime flavor.
For serving
  • to taste whipped cream For topping.

Method
 

Preparation of crust
  1. In a mixing bowl, stir the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom and sides of mini pie pans or tartlet tins.
Preparation of filling
  1. Beat the softened cream cheese until smooth with a mixer.
  2. Gradually add the sweetened condensed milk to the cream cheese while mixing. Fold in the fresh lime juice and lime zest until homogeneous.
Assembly
  1. Spoon the lime filling into each prepared crust, smoothing the tops.
  2. Tap each pan gently on the counter to remove air pockets.
Chilling
  1. Refrigerate for at least 4 hours or until set.
Serving
  1. Top each mini pie with whipped cream just before serving.

Notes

Ensure to work with cream cheese at room temperature for the smoothest filling. Store in the fridge for up to 4 days or freeze for up to 2 months without toppings.