Heavenly No-Bake Mini Key Lime Pies

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Bright, tangy key lime filling + buttery graham crust — all no oven needed and perfect for parties or holidays 🌴✨

⏱ Time & Yield

  • Prep: 25 minutes
  • Chill: 3–4 hours (overnight best)
  • Yield: 10–12 mini pies (or jars)

🧾 INGREDIENTS

🍪 Graham Cracker Crust

  • 1½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar

🍋 Key Lime Filling

  • 8 oz (225 g) cream cheese, softened
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • ½ cup key lime juice
    (fresh key limes or bottled — both work)
  • 1 tsp lime zest
  • 1 tsp vanilla extract

☁️ Whipped Cream Layer

  • 1 cup heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

🌿 Optional Toppings

  • Lime slices or zest
  • Graham crumbs
  • White chocolate shavings
  • Mint leaves

🥣 INSTRUCTIONS (VERY DETAILED)

🔹 STEP 1: MAKE THE CRUST

  1. Mix graham crumbs, sugar, and melted butter until evenly moistened.
  2. Press about 2 tablespoons into the bottom of each mini pie dish, cupcake liner, or jar.
  3. Press firmly using a spoon or glass.
  4. Refrigerate 15 minutes to set.

🔹 STEP 2: PREPARE THE KEY LIME FILLING

  1. Beat cream cheese until smooth and creamy (2–3 minutes).
  2. Add sweetened condensed milk and mix until fully blended.
  3. Slowly pour in key lime juice — mixture will thicken.
  4. Mix in lime zest and vanilla extract.
  5. Chill filling 10 minutes for easier piping.

🔹 STEP 3: WHIP THE CREAM

  1. In a cold bowl, beat heavy cream until soft peaks form.
  2. Add powdered sugar and vanilla.
  3. Beat until stiff peaks form.
  4. Gently fold half of the whipped cream into the key lime filling for lightness.

🔹 STEP 4: ASSEMBLE

  1. Spoon or pipe key lime filling over crusts.
  2. Smooth the tops.
  3. Pipe remaining whipped cream on top.

🔹 STEP 5: CHILL

  • Refrigerate 3–4 hours or overnight for best texture.

🍽 SERVING

  • Serve cold for the best tangy-creamy contrast
  • Garnish right before serving

⭐ PRO TIPS

  • Use full-fat cream cheese for firmness
  • Fresh lime zest boosts flavor
  • For extra zing, add a pinch of salt

🔄 VARIATIONS

  • Coconut Key Lime Pies → add toasted coconut
  • Chocolate Crust → use chocolate cookies
  • Frozen Mini Pies → freeze 2 hours for ice-cream texture

🫙 STORAGE

  • Refrigerator: up to 4 days
  • Freezer: up to 2 months (thaw slightly before serving)

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