Hey y'all! If you're craving a bite-sized, tangy dessert that's as easy as it is irresistible, these Mini Key Lime Pies (No Bake) are about to become your new favorite treat. With a creamy, zesty filling and buttery graham cracker crust, they're perfect for summer picnics, dinner parties, or simply satisfying your sweet tooth without turning on the oven. Let's get cooking!
Why You'll Love This Mini Key Lime Pies (No Bake) Recipe
- No baking required—super simple for hot days or busy schedules.
- Delightfully creamy and tangy with the refreshing taste of real key lime juice.
- Perfectly portioned for parties, picnics, or individual desserts.
- Takes less than 30 minutes to prepare, plus chill time.
- Easy to customize with your favorite toppings or crusts.
Mini Key Lime Pies (No Bake) Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ⅓ cup granulated sugar
- 1 (14-ounce) can sweetened condensed milk
- 4 ounces cream cheese, softened
- ½ cup key lime juice (freshly squeezed or bottled)
- 1 tablespoon key lime zest (plus extra for garnish)
- 1 teaspoon vanilla extract
- Whipped cream, for topping
- Extra graham cracker crumbs or lime slices, for garnish
How to Make Mini Key Lime Pies (No Bake): Step-by-Step Directions
Step 1: Prepare the Mini Graham Cracker Crusts
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
- Evenly divide the mixture among 10-12 standard muffin tin cups lined with cupcake liners.
- Press firmly into the bottoms with the back of a spoon or small glass. Place the tin in the freezer for at least 10 minutes to set.
Step 2: Make the Creamy Key Lime Filling
- In a large bowl, beat the cream cheese until smooth and fluffy.
- Add in the sweetened condensed milk, key lime juice, lime zest, and vanilla extract. Beat until fully combined and silky.
Step 3: Assemble the Mini Key Lime Pies (No Bake)
- Spoon or pipe the key lime filling evenly into each chilled graham cracker crust.
- Tap the muffin tin gently to smooth the tops.
- Cover and refrigerate for at least 2 hours (or overnight) until set.
Step 4: Garnish and Serve
- Just before serving, top each mini pie with whipped cream, extra lime zest, and a sprinkle of graham cracker crumbs.
- Garnish with a small lime slice, if desired. Enjoy chilled!
Mini Key Lime Pies (No Bake) Notes & Helpful Tips
- Use full-fat cream cheese for the creamiest texture—reduced fat varieties may not set as firmly.
- For the best flavor, use freshly squeezed key lime juice, but bottled works in a pinch. Read more about key limes here.
- If you want even easier removal, use silicone muffin cups.
Mini Key Lime Pies (No Bake) Variations
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Coconut Crust: Replace half the graham cracker crumbs with toasted coconut flakes.
- Lemon-Lime: Swap half the lime juice for fresh lemon juice for a citrusy twist.
Required Equipment for Mini Key Lime Pies (No Bake)
- Muffin tin (standard size, 12-cup preferred)
- Cupcake liners (paper or silicone)
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Zester or microplane
Mini Key Lime Pies (No Bake) Storage Instructions
Store leftover mini pies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze (without whipped cream) for up to 2 months—just thaw in the fridge before serving.
Serving Recommendations for Mini Key Lime Pies (No Bake)
- Serve chilled with a dollop of whipped cream and sprinkle of extra lime zest for a burst of color and flavor.
- Pair with fresh berries or tropical fruit salad for a summery dessert plate.
- Enjoy alongside a glass of iced tea or refreshing summer drink.
Mini Key Lime Pies (No Bake) Pro Tips
- For a super smooth filling, ensure cream cheese is at room temperature before mixing.
- Chill the pies for the full recommended time so they set up firmly and hold their shape.
- Use a piping bag for neat, bakery-style presentation. Get more piping tips from Sally's Baking Addiction.
Mini Key Lime Pies (No Bake) FAQ
Can I use regular limes instead of key limes?
Yes! While key limes are traditional, regular limes work well and still deliver a delicious tart flavor.
How long do these mini pies need to chill?
At least 2 hours is ideal, but overnight chilling gives the best texture and flavor.
Can I make these Mini Key Lime Pies (No Bake) ahead?
Absolutely! Make them a day in advance and store covered in the fridge until ready to serve.
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes (including chilling)
Yield: 10-12 mini pies
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 can (14 ounces) sweetened condensed milk
- ½ cup key lime juice (fresh or bottled)
- 1 teaspoon lime zest
- 4 ounces cream cheese, softened
- 1 cup whipped topping (plus more for garnish)
Instructions
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1In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
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2Press the crumb mixture firmly into the bottoms of 6 small serving cups or muffin liners to form the crust. Set aside.
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3In a separate bowl, beat the cream cheese until smooth. Add sweetened condensed milk, key lime juice, and lime zest. Mix until well combined.
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4Fold in the whipped topping until the filling is smooth and creamy.
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5Spoon the key lime filling evenly over the prepared crusts. Smooth the tops with a spatula.
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6Refrigerate the mini pies for at least 2 hours or until set. Garnish with additional whipped topping and lime zest before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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