Can I use regular limes instead of key limes?

Yes, you can use regular Persian limes, but the flavor will be slightly different. Key limes have a more aromatic, floral quality and are more acidic than regular limes. If using regular limes, you might want to use a bit less juice (about 2/3 cup) to avoid overwhelming tartness.

My filling isn't firm enough after freezing. What went wrong?

This typically happens if the proportions of ingredients aren't quite right. Make sure you're using a full 8 oz of cream cheese and that you're properly measuring the lime juice. Another possibility is that the pies didn't freeze long enough - smaller portions require at least 4 hours, but overnight is even better.

Can I make these without dairy?

While traditional key lime pie is dairy-based, you can experiment with dairy-free alternatives. Try dairy-free cream cheese, coconut condensed milk, and coconut whipped topping. The texture will be slightly different, but still delicious!

How do I know when the cream cheese is properly softened?

The cream cheese should be soft enough that you can easily press your finger into it with minimal resistance. Leaving it out at room temperature for about an hour usually does the trick. If you're short on time, unwrap it and microwave in 10-second intervals, checking after each one.

Easy Mini No Bake Key Lime Pie Recipe

Description

This Easy Mini No Bake Key Lime Pie recipe is the perfect sweet treat for any occasion! These individual-sized desserts are creamy, tangy, and refreshing, with a buttery graham cracker crust and luscious key lime filling. Not only are they incredibly easy to make, but they are also freezer-friendly, making them a wonderful make-ahead dessert. Perfect for summer gatherings or just indulging in a delicious mini dessert at home!

Ingredients

Units Scale

Crust

1 & 1/2 cups graham cracker crumbs (or 1 sleeve graham crackers, crushed)
4 ounces unsalted butter, melted

Filling

8 oz cream cheese, softened
14 oz can sweetened condensed milk
3/4 cup key lime juice, fresh squeezed (or good bottled key lime juice)
8 oz whipped topping (plus more for garnish)

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Instructions

Prepare the Graham Cracker Crust
In a bowl, mix the graham cracker crumbs with the melted butter until fully combined. Set aside while you prepare the filling.
Cream the Cheese
Using an electric mixer, beat the room temperature cream cheese in a large mixing bowl until smooth and creamy.
Add Condensed Milk
Gradually add the sweetened condensed milk to the cream cheese. Mix on medium speed until the mixture is smooth and well-combined.
Mix in the Key Lime Juice
Slowly pour in the key lime juice into the bowl. Continue mixing until the filling is smooth and starts to thicken slightly.
Fold in the Whipped Topping
Gently fold the whipped topping into the key lime mixture. Be careful not to overmix—you want the filling to stay light and fluffy without any streaks of whipped topping.
Assemble the Pies
Take individual silicone cups or paper cupcake liners and fill them with the key lime pie filling, about ¾ of the way up. Carefully top each cup with the prepared graham cracker crumble mixture.
Freeze the Pies
Place the filled cups on a sheet tray and transfer them to the freezer for at least 4 hours or until fully set.
Unmold and Serve
Once frozen, unmold the pies carefully. If you’re using silicone molds, submerge the bottom half of the mold into warm water for a few seconds to loosen the pies. Serve with whipped topping and key lime slices for garnish. Enjoy!

Notes

Silicone molds are easier to use for this recipe, but a regular cupcake tin works as well.
Bottled key lime juice is an excellent substitute if fresh key limes are unavailable.
You can freeze these for up to 3-4 months. Wrap them in airtight containers after they are fully set for best results.
The recipe can be doubled for larger gatherings, but make sure to use additional cupcake pans or molds.

Nutrition

Serving Size: 1 mini pie
Calories: 220
Sugar: 18g
Sodium: 100mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0g
Protein: 3g
Cholesterol: 30mg