Description
These no-bake mini key lime pies are creamy, tangy, and irresistibly refreshing. Made with a buttery graham cracker crust and whipped topping, they’re the perfect easy dessert for summer parties or a make-ahead treat.
Ingredients
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1½ cups graham cracker crumbs (or 1 sleeve of graham crackers, crushed)
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4 oz unsalted butter, melted
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8 oz cream cheese, softened
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1 (14 oz) can sweetened condensed milk
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¾ cup key lime juice, freshly squeezed or bottled
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8 oz whipped topping (plus more for garnish)
Instructions
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Mix graham cracker crumbs with melted butter; set aside.
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In a large bowl, beat softened cream cheese until smooth.
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Add sweetened condensed milk and mix until fully combined.
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Mix in key lime juice until the mixture thickens slightly.
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Fold in whipped topping gently until no streaks remain.
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Spoon filling into cupcake molds, filling ¾ of the way.
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Top with graham cracker mixture and press gently.
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Freeze for at least 4 hours or until fully set.
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Unmold, garnish with whipped topping and lime slices. Serve chilled.
Notes
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Use silicone molds for easy removal.
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Add lime zest to the filling for extra citrus flavor.
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Let sit at room temp for 5–10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Freezer
- Cuisine: American