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A plate of individual mini no bake key lime pies with graham cracker crusts, topped with whipped cream and a lime slice.

Sunshine Mini No Bake Key Lime Pies

These mini no-bake Key lime pies are a cool, creamy escape in a perfect individual package. A vibrant, tart filling sits in a buttery graham cracker crust, all topped with a cloud of whipped cream for a dessert that tastes like pure sunshine without ever turning on the oven.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs from about 10-12 full sheets
  • 3 tablespoons granulated sugar
  • 7 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup fresh Key lime juice
  • 1 cup heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 fresh Key limes, for zest and thin slices for garnish

Equipment

  • Standard 12-cup muffin tin
  • Paper muffin liners
  • Medium bowl
  • Large bowl
  • Electric hand mixer or Stand mixer with paddle and whisk attachments
  • Silicone spatula
  • Measuring cups and spoons
  • Small glass or spice jar
  • Piping Bag with Star Tip (optional)
  • Citrus zester or microplane

Method
 

  1. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened, like wet sand.
  2. Spoon about 1 ½ to 2 tablespoons of the crumb mixture into each liner. Use the bottom of a small glass to press the crumbs down firmly into a compact base. Place the tin in the freezer to set while you prepare the filling.
  3. In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until completely smooth and free of lumps. Scrape down the sides of the bowl.
  4. Pour in the sweetened condensed milk and beat on low speed until just combined. Add the fresh Key lime juice and mix on low until the mixture is smooth and has slightly thickened. Do not over-mix.
  5. Remove the muffin tin from the freezer. Spoon or pipe the Key lime filling evenly into each cup over the crusts. Smooth the tops with a small spatula or the back of a spoon.
  6. Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the filling is firm and fully set.
  7. Just before serving, make the topping. In a chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
  8. Top each mini pie with a dollop or pipe a swirl of whipped cream. Garnish with fresh lime zest and a thin slice of lime. Serve immediately.
  9. Store any leftover pies covered in the refrigerator for up to 3 days.

Notes

For the best flavor, use freshly squeezed Key lime juice; its aromatic and floral notes are superior to bottled juice. Ensure your cream cheese is fully softened to room temperature to avoid a lumpy filling. Chilling the pies for at least 4 hours is crucial for the filling to set properly. For variations, try a crust made from vanilla wafers or Biscoff cookies, or add ½ cup of toasted coconut to the graham cracker crumbs for a tropical twist.