Mini No Bake Key Lime Pie
This easy mini no bake key lime pie is a refreshing and simple dessert, perfect for warm evenings.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Adds a buttery crunch
- 4 ounces unsalted butter, melted Provides moisture and binds the crust
For the filling
- 8 oz cream cheese, softened Creates a creamy texture
- 14 ounces sweetened condensed milk Adds sweetness and structure
- 0.75 cups key lime juice, fresh squeezed Brings tartness and bright flavor
- 8 oz whipped topping, plus more for garnish Adds lightness and creaminess
Instructions
Preparation of the crust
- In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Stir until the crumbs are fully coated.
- Press the mixture firmly into the bottom of your muffin tin or small pie pans.
- Place in the refrigerator to chill while you prepare the filling.
Preparation of the filling
- In a clean mixing bowl, add the softened cream cheese and beat it until smooth and creamy.
- Gradually blend in the sweetened condensed milk, mixing on low speed until blended.
- Add the fresh-squeezed key lime juice slowly and mix until well combined.
- Gently fold in the whipped topping until fully incorporated.
Assembly
- Spoon the filling evenly into the crusts, smoothing the tops with a rubber spatula.
- Place the filled pies back into the refrigerator to set for at least 4 hours.
Notes
Ensure your cream cheese is fully softened for a smoother filling. Freshly squeezed key limes yield the best flavor. Chill pies long enough to set before serving.