Easy Mini No Bake Key Lime Pie

LEEZA JOHAN

This recipe is perfect when you want a zesty, refreshing dessert without turning on the oven. Using a muffin tin makes these perfectly portioned and easy to serve.

Mini No-Bake Key Lime Pies

  • Prep time: 15 minutes

  • Chilling time: 2+ hours

  • Yields: 12 mini pies

Easy Mini No Bake Key Lime Pie

Ingredients

The Crust

  • 1 ½ cups Graham cracker crumbs

  • 5 tbsp Unsalted butter (melted)

  • 1 tbsp Granulated sugar

The Filling

  • 1 can (14 oz) Sweetened condensed milk

  • ½ cup Key lime juice (fresh or bottled)

  • 1 tbsp Lime zest

  • 4 oz Cream cheese (softened to room temperature)

Instructions

  1. Prepare the Base: Line a 12-cup muffin tin with paper liners. In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until it feels like wet sand.

  2. Press the Crust: Divide the mixture evenly among the 12 liners. Press down firmly using the back of a spoon or a small glass to create a flat, solid base. Pop the tray in the freezer while you make the filling.

  3. Whip the Filling: In a medium bowl, beat the softened cream cheese until smooth. Gradually whisk in the sweetened condensed milk, lime juice, and lime zest until the mixture is thick and creamy.

  4. Assemble: Spoon the filling over the chilled crusts, smoothing the tops with a spatula.

  5. Chill and Set: Refrigerate for at least 2 hours (or freeze for 1 hour) until firm.

Quick Tips for Success

  • The Zest Factor: Always zest your limes before juicing them—it's much easier!

  • Pro Serving: Top with a dollop of whipped cream and a tiny thin slice of lime right before serving to give them a professional look.

  • Easy Removal: If the pies are sticking to the liners, put them in the freezer for 20 minutes; they’ll pop right out cleanly.

What kind of event are you making these for?

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