Mini No-Bake Key Lime Pies
The first time I brought these to a dinner party, someone asked for the recipe before I'd even finished setting the tray down. These are tiny, two-bite pies that taste like Key West in July: tart enough to make your mouth water, sweet enough to feel like dessert, and somehow still light enough that you'll reach for a second one without guilt.
Equipment
- 12-cup mini tartlet pan or muffin tin
- Food processor or zip-top bag and rolling pin
- Medium bowl and rubber spatula
- Microplane or Fine Grater
- Plastic wrap
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs (about 9 full sheets)
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Filling
- 1 can (14 oz) sweetened condensed milk (full-fat)
- 4 ounces full-fat cream cheese, softened to room temperature
- 1/2 cup fresh key lime juice or regular lime juice
- 1 tablespoon key lime zest or regular lime zest
- 1/4 teaspoon salt
For Serving
- Whipped cream
- Thin lime wheels
- Flaky salt (optional)
Instructions
- Prep the crust: Preheat the oven to 350°F. Crush graham crackers into fine crumbs with a food processor or in a zip-top bag. Mix with melted butter, sugar, and a pinch of salt until mixture holds together when squeezed.
- Press the crust mixture evenly into 12 mini tartlet cups or muffin cups. Use the bottom of a shot glass or measuring cup to press firmly into the bottom and up the sides.
- Bake for 5 minutes until edges are golden. Let cool completely on a wire rack.
- Make the filling: In a medium bowl, whisk together softened cream cheese and sweetened condensed milk until smooth. Add lime juice, zest, and salt. Stir gently until combined. The mixture will thicken; let it rest for 2 minutes.
- Spoon the filling into the cooled crusts, filling to the top. Tap the pan gently to release air bubbles.
- Cover with plastic wrap and refrigerate for at least 2 hours, or overnight, until filling is set.
- To serve, run a thin knife around each mini pie and lift out. Top with whipped cream, a thin lime wheel, or a pinch of flaky salt. Serve cold.
Notes
Storage: Filled pies keep in the fridge for up to 4 days. Freeze unfilled (without toppings) for up to 2 months. Thaw overnight in fridge before serving.
Important tips: Use room-temperature cream cheese to avoid lumps. Do not overmix the filling after adding lime juice. Zest the limes before juicing for easier handling. If the filling doesn't set after 2 hours, stir in a cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) and chill another hour.
Dietary swaps: For dairy-free, use dairy-free cream cheese and full-fat coconut condensed milk. For gluten-free, use certified GF graham crackers.