Description
Indulge in these heavenly no-bake mini key lime pies! With a creamy, tangy filling nestled in a buttery graham cracker crust, this easy and refreshing dessert is perfect for any occasion. No oven required, and they’re make-ahead friendly!
Ingredients
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For the Key Lime Filling:
- Cream cheese, softened
- Sweetened condensed milk
- Key lime juice (fresh or bottled)
- Key lime zest
- Vanilla extract
- Heavy cream, whipped to soft peaks (or store-bought whipped cream)
For Garnish:
- Whipped cream
- Thin slices of key lime or lime zest
- Graham cracker crumbs (optional)
Instructions
- Prepare the Crust:
- Line a 12-cup muffin tin with cupcake liners or use mini tart pans.
- Mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
- Press the mixture firmly into the cupcake liners or tart pans, covering the bottom and slightly up the sides.
- Refrigerate to set.
- Make the Key Lime Filling:
- Beat softened cream cheese in a bowl until smooth.
- Gradually add sweetened condensed milk, key lime juice, lime zest, and vanilla extract, mixing well.
- Gently fold in whipped cream to create a light texture.
- Assemble and Chill:
- Divide the filling evenly into the prepared crusts.
- Refrigerate for at least 4 hours or overnight until fully set.
- Garnish and Serve:
- Top with whipped cream, key lime slices, lime zest, or graham cracker crumbs before serving.
Notes
- For a gluten-free option, substitute regular graham crackers with gluten-free ones.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month (without garnish).
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
