Key Lime Pie – Mini No Bake Pies!

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Key Lime Pie, cute little no-bake pies that will have your family raving for more!

These individual frozen key lime pies are an easy, mini version of your favorite summertime dessert.

 

Key Lime Pie, cute little no-bake pies that will have your family raving for more! #recipe from thissillygirlskitchen.com #keylimepie #individualfrozenkeylimepie #keylime #summer #dessert #frozen #minikeylimepie

 

Key Lime Pie

Jeremy is a key lime pie freak.

It’s no secret that my greatest joy is making dishes that my honey absolutely loves. I’m sure I have, on many occasions, listed out his favorite things.

On the top of that list is key lime pie.

Oh yeah, he loves that tartness with a hint of sweet and silky smooth filling. I have made a key lime eclair cake and he loved it!

I took the flavors of key lime pie and turned it into these adorable individual frozen key lime pies, and guess what?! They taste shockingly close to the original! But, more refreshing being ice cold, YUM!

 

The perfect summer dessert. Although, I have been known to make them year round!

 

Take me to the recipe for

Key Lime Pie already!

Thank you so much for your eagerness to view my recipe.

If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Key Lime Pie recipe – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.

What is key lime pie made of?

Did I mention these are easy?

Yes, shockingly so. No bake. Crumble up some graham crackers, mix some cream cheese, whipped topping, key lime juice, sweetened condensed milk, and BAM. Perfection.

(AND, btw… this is pretty much the exact same dessert as last week with these Strawberry Icebox Bars except I changed the crust and filling flavor… so sue me!)

 

 

Key Lime Pie, cute little no-bake pies that will have your family raving for more! #recipe from thissillygirlskitchen.com #keylimepie #individualfrozenkeylimepie #keylime #summer #dessert #frozen #minikeylimepie

 

I’ve been loving a more “mini” dessert lately… especially for something like this. Can you imagine presenting these easy mini key lime pie on a big platter at your next cookout, or a plated for a dinner party?

 

Totally impressive, gorgeous, delicious and you’ll be getting asked for the recipe ASAP, I guarantee it!

 

 

 

Key Lime Pie, cute little no-bake pies that will have your family raving for more! #recipe from thissillygirlskitchen.com #keylimepie #individualfrozenkeylimepie #keylime #summer #dessert #frozen #minikeylimepie

 

I’m actually eating one of these now while writing this post… jealous?? LOL, but seriously they are so cute and tiny, you can easily have two like Jeremy does but I like just one, it’s a perfect little treat for that late night sweet tooth craving!

 

 

 

The filling texture is super smooth, so close to ice cream!

 

Key Lime Pie, cute little no-bake pies that will have your family raving for more! #recipe from thissillygirlskitchen.com #keylimepie #individualfrozenkeylimepie #keylime #summer #dessert #frozen #minikeylimepie

 

 

 

 

This post contains affiliate links

Get the silicone cupcake liners here!

 

 

Key Lime Pie, cute little no-bake pies that will have your family raving for more! #recipe from thissillygirlskitchen.com #keylimepie #individualfrozenkeylimepie #keylime #summer #dessert #frozen #minikeylimepie

 

Want even more no-bake treats?! Visit my other recipes:

 

How to make key lime pie no bake:

Individual Frozen Key Lime Pies

Course: Dessert
Cuisine: American
Keyword: key lime, key lime pie, mini key lime pie, pie
Prep Time: 20 minutes
Freezing Time: 4 hours
Total Time: 20 minutes
Servings: 18 servings
Calories: 148 kcal
Author: Dana at This Silly Girl's Kitchen
Print

Ingredients

  • ¾ Cup key lime juice fresh squeezed (about a pound of key limes or good bottled key lime juice)
  • 14 ounce can sweetened condensed milk
  • 8 oz whipped topping plus more for garnish
  • 8 oz cream cheese softened
  • ½ stick butter unsalted, melted
  • 1 sleeve honey graham crackers turned into crumbs, about 1 1/2 cups crumbs

Instructions

  1. Crush graham crackers and mix with the butter, set aside.
  2. Cream the cream cheese until smooth using a hand mixer, add the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until smooth.
  3. Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.
  4. Taking individual silicone cups (I use silicone cupcake liners) fill with the cream cheese mixture about ¾ of the way up. Top with the graham cracker crumbs. Place on a platter or sheet tray and place in freezer for 4 hours or until set. Unmold pies carefully and serve graham cracker side down. The easiest way to do this is to submerge the bottom half of the mold into warm water for a few seconds.
  5. Serve with whipped topping garnish and key lime slice if desired, enjoy!
Nutrition Facts
Individual Frozen Key Lime Pies
Amount Per Serving
Calories 148 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 5g 25%
Cholesterol 21mg 7%
Sodium 83mg 3%
Potassium 123mg 4%
Total Carbohydrates 16g 5%
Sugars 15g
Protein 2g 4%
Vitamin A 4.8%
Vitamin C 4.4%
Calcium 8.6%
Iron 0.7%
* Percent Daily Values are based on a 2000 calorie diet.

This post was updated on 5/31/2018 with newly edited photos and light text changes.

**This post may contain affiliate links to products I use or are similar to items mentioned in this post. If you purchase a product from a link used, This Silly Girl's Kitchen will receive a small commission. Thank you for helping to support this website and keep the recipes and information provided free to you!**

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'Til Next time!

Dana @ This Silly Girl's Life
 

About Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and four fur babies.

Check out all my posts

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179 Comments at Key Lime Pie – Mini No Bake Pies!

    1. ingrid says:
      May 26, 2015

      http://thissillygirlskitchen.com

      I can not find key limes in Spain I see by the picture that they look just like limes could I use those instead would it alter the taste very dramatically?
      thank you
      You have a very nice blog !

      Reply
      1. Dana DeVolk says:
        May 26, 2015

        http://thissillygirlskitchen.com

        It’s a very subtle difference, you can definitely use regular limes. I suggest using 1 cup of lime juice instead, key limes are more tart. That way you really get that great lime kick! Thanks for asking!!

        Reply
        1. Nev says:
          May 30, 2015

          http://thissillygirlskitchen.com

          I’m making these for my father for fathers day and I have two questions… Why does the recipe say let the whipped topping defrost, are we soppos to let the whip cream freeze first?? Also, is it required that someone uses silicone cups of can you just use paper liners! Thank you for this recipe, it looks amazing!

          Reply
          1. Dana DeVolk says:
            May 30, 2015

            http://thissillygirlskitchen.com

            When you buy the whipped topping it will be frozen, you find it in the freezer aisle. So, to mix it with the other ingredients it needs to be soft. And, according to others, the paper wrappers work but I haven’t tried it. I hope this helps, thanks!!

        2. Susan says:
          June 10, 2015

          http://thissillygirlskitchen.com

          Hi Dana. Your Key Lime individual pies are darling. I would love the recipe…I was unable to find it on your cute site. Thank you for your reply. ♡Susan
          PS. I will make them for our dessert post our Feast Of The Seven Fishes this year on Nantucket 🙂 ♡ Thank you.♡

          Reply
          1. Dana DeVolk says:
            June 10, 2015

            http://thissillygirlskitchen.com

            Hi Susan, the recipe is on the post you’re on now, just click on the image that says click here to read more under the picture and you will see the rest of the post. I know you will love them, thanks for asking!

          2. Mary Henninger says:
            February 14, 2017

            http://thissillygirlskitchen.com

            I would love to try this recipe but I’ve scoured the post and have found no link to the written recipe. I have found an annoying amount of ads, though. I would love to see you succeed- you have many great ideas. But your site is just too cumbersome.

    3. Abby says:
      July 1, 2018

      http://thissillygirlskitchen.com

      I made these for the fam to celebrate Canada Day! They eat them up so fast and the small individuals teaches the kids to slow their roll, and wait ’til later to have seconds

      Reply
  8. Julie V. says:
    July 8, 2014

    http://thissillygirlskitchen.com

    These look amazing! I love that they are upside down cupcakes.

    Also, I can’t help but notice that your silicone baking cups are beautiful. Mine are definitely worse for wear, but they’re 5 years old.

    Reply
  11. Katie says:
    July 9, 2014

    http://thissillygirlskitchen.com

    Yum!! I can’t wait to try these delicious things! I love key lime pie!!! I would love it if you linked this up to my Motivate Me Monday linky party at IT’S A ginger SNAP.

    Reply
    1. Dana DeVolk says:
      July 11, 2014

      http://thissillygirlskitchen.com

      Good question, you could make them in a cupcake tin, which would be super easy to store in the freezer. Only down side is having the flip the whole thing over and all of them popping out. If you are making them for a party that wouldn’t be an issue. OR after popping them out, place them in zip lock bags and put them back in the freezer until ready to eat. Thanks so much, let me know how it comes out!

      Reply
        1. Dana DeVolk says:
          March 30, 2015

          http://thissillygirlskitchen.com

          Another commenter said she tried using paper liners in a cupcake tin and freezing them like that. I haven’t personally tried but she said they worked great! Thanks for asking 🙂

          Reply
    2. Dawn says:
      July 31, 2014

      http://thissillygirlskitchen.com

      I used paper cupcake liners and kept them in the cupcake tin while freezing. worked like a charm. The paper comes off very easy hassle free. I just made these last night. Fantastic!!

      Reply
  22. Diana says:
    July 12, 2014

    http://thissillygirlskitchen.com

    I have a ton of those little muffin cups and never knew what in the world to do with them! Now I know! Love this idea and those key lime pies are so cute!! Thanks so much for linking up. Pinning and sharing on FB. 🙂 Xoxo

    Reply
  24. Sarah Ramberg says:
    July 13, 2014

    http://thissillygirlskitchen.com

    Hi! I co-hosted Snickerdoodle Sunday this week and these look fantastic! I lived in South Florida for many, many years and will forever have a soft spot in my heart for key lime pie- can’t wait to try these sometime soon!

    Sarah (Sadie Seasongoods)

    Reply
  34. Jodi says:
    July 24, 2014

    http://thissillygirlskitchen.com

    These look fabulous! My husband’s favorite dessert is key lime pie but now that we are partial empy-nesters we don’t want a whole pie to tempt us. These may be the perfect solution. Do you know if I could use real whipped cream instead of the whipped topping? Or could recommend something else? Thanks!

    Reply
    1. Dana DeVolk says:
      July 25, 2014

      http://thissillygirlskitchen.com

      To be honest I’m not sure. I haven’t tried using real whipped cream, my husband has issues with milk and cream sometimes so I tend not to use it in desserts. My biggest concern would be the texture, it might not be as smooth and possibly more icy. BUT, it might work out just fine. I’m sorry I don’t have an answer but if you try it and it works PLEASE come back and let us know! Thanks so much!

      Reply
  37. Lynne says:
    August 14, 2014

    http://thissillygirlskitchen.com

    Hi, I don’t think we have Graham crackers in Australia. Could you tell me what they are like, please. Are they a sweet biscuit? like a wheat or digestive biscuit? I love the look of your Key Lime biscuits and will make them with a similar biscuit. Many thanks.

    Reply
    1. Dana DeVolk says:
      August 15, 2014

      http://thissillygirlskitchen.com

      They are like a thin, dry, crunchy, sweet cracker. Not exactly a cookie but almost, lol. Sorry a little hard to explain but anything that is a crunchy just vanilla or plain cookie will work the same way. Thanks so much for coming by!

      Reply
  39. Jenna says:
    October 9, 2014

    http://thissillygirlskitchen.com

    Could you tell me how many ounces of condensed milk you used? My grocery store offers a couple different sizes. Thank you!

    Reply
  40. NJGiGi says:
    October 20, 2014

    http://thissillygirlskitchen.com

    My son loves Key Lime Pie. He lives in Florida and will come to visit next summer. Would love o make these but he is diabetic. Any suggestions on how to cut out the sugar in the sweetened condensed milk? Thanks.

    Reply
    1. Dana DeVolk says:
      October 20, 2014

      http://thissillygirlskitchen.com

      I’m sorry but I don’t know of a way to get rid of the sugar in the sweetened condensed milk. However, if you find another solution I’m sure we would love to hear it! Thanks so much!

      Reply
    2. emmelle12345 says:
      March 4, 2015

      http://thissillygirlskitchen.com

      you can make your own condensed milk, it requires cooking over the stove top but you can use skim or 2% instead of whole if you prefer lower fat too. I would try one of the recipes found on the internet & play around with sugar substitutes that you are familiar with, like Splenda for cooking, etc. You could start out making it with half sugar half Splenda & each time you make it, reduce the sugar further & increase the substitute until you are happy with the ratio/taste.

      Reply
  41. Claudia says:
    November 1, 2014

    http://thissillygirlskitchen.com

    I don’t have any silicone baking cups and was wondering if you could use regualar paper baking cups and just reverse the order of filling.

    Reply
    1. Dana DeVolk says:
      November 1, 2014

      http://thissillygirlskitchen.com

      I’ve never used them so I can’t tell you for sure they would work. I would think the foil baking cups would work better, but I would still layer them the same way. You want the graham cracker crust on top so it will have a good foundation to sit up right after taking them out of the cups. If you do try the paper ones, I would love to know how they came out, thanks!

      Reply
  43. Judy says:
    November 18, 2014

    http://thissillygirlskitchen.com

    When you remove them from the freezer….let’s say a week after I make them….do I let them sit out or in the fridge for a bit?

    Reply
  44. Lauren says:
    November 24, 2014

    http://thissillygirlskitchen.com

    Could you give an estimate on the measure of graham cracker crumbs? I went the easy route and bought a box of graham cracker crumbs, therefore I have no clue I how much equals “one sleeve.” Thanks so much! I’m from Florida and I’ve always loved key lime pie!! Looking forward to sharing these for Thanksgiving!

    Reply
    1. Dana DeVolk says:
      November 24, 2014

      http://thissillygirlskitchen.com

      Uh oh, I’ve never used graham cracker crumbs in the box, I didn’t even know they made those! I think it would be about 3/4 of a Cup to a whole Cup, unfortunately I don’t have an exact answer, so sorry!

      Reply
  45. Gaylynn Goff says:
    December 3, 2014

    http://thissillygirlskitchen.com

    Cutest thing I have EVER seen! I love the upside down look…what a great idea for a bridal shower! No doubt they will taste good! So excited to try!!

    Reply
  47. Jamie says:
    December 21, 2014

    http://thissillygirlskitchen.com

    I made these today using fat free sweetened condensed milk and low fat cream cheese to cut down on the calories. They were an absolute hit! Can’t wait to try it with lemon or raspberry. Thanks for a great recipe!

    Reply
  49. Elisha says:
    January 17, 2015

    http://thissillygirlskitchen.com

    This is a wonderful recipe! I was feeling the winter blues and this made me feel so much better. I will defiantly be making this more than once this summer! Thank you

    Reply
  50. Esther says:
    February 1, 2015

    http://thissillygirlskitchen.com

    These look delicious! I’d love to try them ..
    I’m just wondering if when you say whipped topping do you mean already whipped?

    Reply
  51. Mer says:
    February 5, 2015

    http://thissillygirlskitchen.com

    what size silicone cupcake liners do you use? Amazon.com has many different sizes. Are these mini or regular cupcake size or?

    Reply
  53. Susan says:
    March 7, 2015

    http://thissillygirlskitchen.com

    These look amazing, and I can’t wait to try them! I love anything key lime, but lately I’ve fallen in love with Meyer Lemons…could I use the Meyer Lemons in this recipe? Thanks!!

    Reply
  55. Jerry says:
    April 27, 2015

    http://thissillygirlskitchen.com

    sounds great! can’t wait to try. having a dinner party this weekend, will try this recipe. by the way, your photos look great! I’ve tried photographing food before and it’s not easy. Great job!

    Reply
  58. Betty says:
    May 2, 2015

    http://thissillygirlskitchen.com

    I just made these and they are awesome , found them posted on FaceBook. For anyone who use already crushed Graham Crackers it is almost a cup of pre crushed crumbs.

    Reply
  59. Mumbling Mel says:
    May 14, 2015

    http://thissillygirlskitchen.com

    These would be perfect for a cookout this summer! Such great recipes, I have to get off your site because to many great looking recipes and your going to make me fat! jk I’m pinning them for later! 🙂 Can’t turn down good food!

    Reply
  60. Katie says:
    May 16, 2015

    http://thissillygirlskitchen.com

    I pinned this recipe a couple of weeks ago and had to make it immediately! So of course, I did. My friends loved it. They are the perfect size (not too little, but not too much). I am making them again tonight for the family. I love how you put the graham cracker topping on the top of the the cupcake liner- it makes it that much simpler to take out once the mini pies are formed. Thank you for sharing!

    Reply
    1. Dana DeVolk says:
      May 17, 2015

      http://thissillygirlskitchen.com

      Of course! I’ve never tried, so I’m not sure how the proportions of crust to filling will come out. Also, it will probably need to freeze for longer. I would love to know the results!

      Reply
  62. Jamie @ Voluntown Housewife says:
    May 27, 2015

    http://thissillygirlskitchen.com

    We just visited the Florida Keys last week and we all had our first taste of Key Lime pie! OH MY!!! My whole family is in love! My youngest said it’s his favorite dessert! These are going on my summer must make list! Thanks for sharing!

    Reply
  65. Christine says:
    June 9, 2015

    http://thissillygirlskitchen.com

    These look lovely! Key lime is one of my favorite flavors! I just found some key limes at the store last week! Pinned! Can’t wait to try these! These would make a delicious addition to my Ice Cream Social going on at my blog, would love for you to add your link!
    Have a great week!
    Christine@CherishingaSweetLife

    Reply
  68. nk says:
    June 12, 2015

    http://thissillygirlskitchen.com

    sorry, I’m in Central Europe, how much is one can, one stick, one sleeve? Do you happen to have the recepie in metric measurements? Thanks!

    Reply
    1. Dana DeVolk says:
      June 12, 2015

      http://thissillygirlskitchen.com

      The one can is 14 oz, the one stick is a 1/2 a cup and one sleeve of graham crackers is 1 Cup of them crumbled. I hope that helps, I don’t know the metric system so sorry!

      Reply
  70. Susan says:
    June 12, 2015

    http://thissillygirlskitchen.com

    Hi Dana. Super. I found your delicious recipe. Thank you 🙂 Have you ever tried the recipe with a butter substitute? Any ideas would be great. Cheers.♡ Susan

    Reply
    1. Dana DeVolk says:
      June 12, 2015

      http://thissillygirlskitchen.com

      Hi Susan! No, I haven’t tried it with a butter substitute. I think it would work but the crust might not stay as solid and compact. I would love to know the results if you try it!

      Reply
  74. JULIE says:
    June 29, 2015

    http://thissillygirlskitchen.com

    Hi, I am just new to all of this & wondered where I can get the recipe? I am in Australia, & never heard of the biscuits that you mentioned?

    They look amazing & can not wait to make them!

    thank you Julie

    Reply
    1. Dana DeVolk says:
      July 2, 2015

      http://thissillygirlskitchen.com

      That depends on how long until you serve them. If it will be less then 20 minutes, I think that would be fine. But, if it’s more, than I would pop them out of the molds, place them on a sheet tray or a plate (depending how many you need) and place that back in the freezer. Then all you have to do when you’re ready to serve is place them on plates or your serving platter, top with topping and BAM! Good to go. Hope this helps!

      Reply
  76. Christina says:
    July 8, 2015

    http://thissillygirlskitchen.com

    Has anyone tried these with real whipped cream? I would like to make them but don’t like all the processed ingredients in CoolWhip. Thanks!!

    Reply
  78. Lissy says:
    July 13, 2015

    http://thissillygirlskitchen.com

    Made them today… I tell you… best dessert ever..
    I don’t like desserts to sweet, but this is so fresh and perfect.

    I used paper cupcake liners, worked perfectly. Had to convert all the amounts to European standards, that did go well too. We don’t have graham crackers, but i used digestive crackers instead and added a spoon of honey to the crumble/butter mixture.

    Thnx for sharing!!

    Reply
    1. Lissy says:
      July 13, 2015

      http://thissillygirlskitchen.com

      oh by the way…i used freshly whipped cream and added some powder that makes it a bit stiffer.

      If you click my name you will see a photo from my little pie. 🙂

      Reply
  79. marcy says:
    July 16, 2015

    http://thissillygirlskitchen.com

    Just made these for my daughter’s wedding next month. I made them in a silicone heart mold and some in canale (spelling) silicone molds. They all came out beautiful and delicious. I know they are really more of a summer dessert, but they would be adorable in my silicone snowmen molds for the winter holidays. A little reminder of the summer in the middle of winter. Thanks for this wonderful recipe.

    Reply
  80. Ashley says:
    July 22, 2015

    http://thissillygirlskitchen.com

    Love the recipe…they are wonderful. It makes a large quantity for just myself and my husband. Curious if since you are freezing them anyway if anyone has tried freezing extra filling and thawing for later use?

    Reply
    1. Dana DeVolk says:
      July 22, 2015

      http://thissillygirlskitchen.com

      Nope I have never tried that. I don’t really recommend that either. Freezing, thawing and refreezing cream cheese doesn’t sound like the best thing to do to me. I’m real funny with refreezing something that was frozen. BUT, the minis last a long time so I would just make them all up then pop them out as you want! Thanks for asking, great question!

      Reply
  82. shiu says:
    August 27, 2015

    http://thissillygirlskitchen.com

    This looks soo delicious.. I would love to try.. bt we dont get graham crackers, what can i use instead of graham crackers?

    Reply
  83. Janet van Niekerk says:
    October 9, 2015

    http://thissillygirlskitchen.com

    Hi Dana. These look so incredibly yummy and I am definitely going to try this recipe of yours out! But I’m in South Africa and we don’t have whipped topping. Can you describe the main ingredients of whipped topping? Is cream one of them? Do you think I can use whipped dairy cream instead? Thanks! Janet

    Reply
  84. Minna Smith says:
    October 13, 2015

    http://thissillygirlskitchen.com

    I’m on your website for the individual key lime pies, but all I can access are peoples’ comments – how do you access the actual receipe???!!!! My daughter wants to make these for our Thanksgiving dinner tomorrow! Please email the recipe or the link for the recipe. The website isn’t working.

    Reply
  85. Kim Maher says:
    November 24, 2015

    http://thissillygirlskitchen.com

    Need help I can’t get the key lime recipe to pull up and I made these last year for Thansgiving and I was asked to bring them again. They were the bomb please help. Can I get a link or the recipe emailed to me.

    Reply
  86. Selena says:
    November 24, 2015

    http://thissillygirlskitchen.com

    I tried making these a couple nights ago and just taste-tested one yesterday–delicious! My only question is, how do you make the graham cracker crust stick to itself? The layer that sticks to the frozen cheesecake is fine but when I flip my cheesecakes over any excess graham cracker crumbs don’t stick. I followed the recipe to a T so I didn’t think it would be the amount of melted butter that was the problem. Thanks!

    Reply
  88. Brooke Fredrickson says:
    March 26, 2016

    http://thissillygirlskitchen.com

    I would like to make these for Easter tomorrow. Can I make tonight and leave in the freezer right side up until ready to serve then flip them over and dress them before dinner?

    Reply
  89. Mandee Mignerey says:
    April 23, 2016

    http://thissillygirlskitchen.com

    So I’m making these for a bridal shower, but I put the crumbs on the bottom thinking I can just leave them in the paper liners. Now I’m just worried that when they go to eat them the graham cracker crumbs will go everywhere, and for that reason they might be easier to eat with a fork. Also, I have to travel about an hour to get to where the shower is. So do you think they will be okay in coolers with ice? Love the flavor! So delicious!

    Reply
    1. Dana DeVolk says:
      April 23, 2016

      http://thissillygirlskitchen.com

      You need to eat these with a fork or spoon either way. I’ve never made them that way so I’m not sure, I would assume everything will be fine. As for the trip, yes a cooler on ice is good but try to get them back in a freezer until just before serving.

      Reply
  91. Dianne Evans says:
    May 26, 2016

    http://thissillygirlskitchen.com

    Also I made these in the Jumbo silicone cups. Was I supposed to make them in the medium size? I got 15 in the largest size. Really rich!!!

    Reply
  92. Dianne Evans says:
    May 26, 2016

    http://thissillygirlskitchen.com

    They look large in the picture. So when I went to Michael’s to buy the liners I bought the large ones. I got an order for 10 and had to buy 2 sets. (the large ones come 8 in a set) I wondered why the recipe said they made 18!D

    Reply
  98. Saskia says:
    April 6, 2017

    http://thissillygirlskitchen.com

    hi!! i would love to make this dessert!! my only question is, how long does it last from the day you make them? can it last for (let says) a week? 5 days? 2 days?

    Reply
  99. Vicki Gregory says:
    July 15, 2017

    http://thissillygirlskitchen.com

    Wonderful recipe. I found it easiest to place the cheese mixture into the molds by using a pastry bag or a Ziploc bag with a corner cut. Much cleaner than using a spoon.

    Reply
  100. brenda poplin says:
    July 20, 2017

    http://thissillygirlskitchen.com

    I am making these for a family outting, and I need to do these about 3 days ahead. Can you freeze them that long, and do they have to set out on counter or refrigerator to get to the right consistency? If so, how long? I know I will love these.

    Reply
    1. Dana DeVolk says:
      July 20, 2017

      http://thissillygirlskitchen.com

      You can make these longer in advance than that. They keep beautifully in the freezer. They don’t need long to sit out, I suggest serving them still frozen as they defrost pretty quickly. Maybe 10 minutes in advance pop them out of the freezer then serve, so easy!

      Reply
  101. Mvpwest says:
    March 4, 2018

    http://thissillygirlskitchen.com

    This is a such a darling and clever idea for a key lime treat! Your other treats look fabulous as well! I just ordered the silicone cupcake liners.. And your recipe is totally written so even I (a non baker) could follow.. Thanks!

    Reply
  102. Debra says:
    May 6, 2018

    http://thissillygirlskitchen.com

    I have whipping cream but no frozen whip cream. Can I whip that up and use it instead? I’ve had these desserts that a friend made and they are so delicious and I want to try making them too!

    Reply
  103. Sandra says:
    June 14, 2018

    http://thissillygirlskitchen.com

    I’ve been waiting yeaaars to make this delicious dessert! But, I have a question, how long can it be out of the refrigerator? Thank youuu!

    Reply
  104. avalor_queen says:
    July 23, 2018

    http://thissillygirlskitchen.com

    to help y’all get the cupcake wrappers filled just right. Fill an ice cream scooper half which gets you almost perfectly to 2/3 full

    Reply

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