No Bake Key Lime Pie is cute little no-bake pies that will make your family rave for more! These individual frozen pies are an easy mini version of your favorite summertime dessert.
Jeremy is a Key Lime Pie freak. It’s no secret that one of my greatest joys is making dishes that my honey absolutely loves. I’m sure I have, on many occasions, listed out his favorite things and this No Bake Key Lime Pie is at the top of the list.
He loves that tartness with a hint of sweet and silky smooth creamy filling with the buttery graham cracker crust. I mean, who wouldn’t?
I took the flavors of Key Lime Pie and turned them 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 but there is something special about enjoying them on a hot summer day!
Can you imagine presenting these easy Mini Key Lime PieS 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!
When it comes to this delicious Key Lime Pie recipe, I just cannot get enough. Although I could totally eat them all, I believe everything in moderation, but this is truly the perfect dessert.
Not only is this an easy recipe but they come together quickly! With only 6 ingredients that you most likely have in your pantry you can put these together in no time.
The worst part is having to wait for the No Bake Key Lime Pie to set up in the freezer because you just know you want to dig in right away and devour one. But it is absolutely worth the wait! Trust me, now on to the recipe!
Some of my favorite no bake desserts we make include: Raspberry No Bake Cheesecake Bites, No Bake Oreo Cheesecake, and No Bake Mini Lemon Oreo and Raspberry Cheesecakes.
WHY THIS RECIPE WORKS:
- Minimal simple ingredients help this recipe come together quickly and you should be able to find everything at your local grocery store.
- You can easily double this recipe although it already makes 18.
- They are single servings so you get to enjoy your own mini easy pie.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Graham cracker crumbs
- Unsalted butter
- Fresh key lime juice, freshly squeezed (about a pound of key limes or good bottled key lime juice)
- Sweetened condensed milk
- Whipped topping, plus more for garnish
- Cream cheese, softened
HOW TO MAKE NO BAKE KEY LIME PIE:
- Mix the graham cracker crumbs with the melted butter, and set aside.
- Cream the room temperature cream cheese with an electric mixer until smooth in a large mixing bowl.
- Add the sweetened condensed milk to the large bowl and mix until smooth.
- Add the key lime juice and mix until smooth.
- Gently fold in the whipped topping until there are no streaks left.
- Take individual silicone cups (I use silicone cupcake liners, but paper cupcake liners work, too) and fill them with the key lime pie filling about ¾ of the way up.
- Top with the graham cracker crumbs. For best results, place them on a sheet tray and place them in the freezer for 4 hours or until set.
- Unmold pies carefully and serve them 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.
- Serve with whipped topping for garnish and key lime slices if desired, enjoy!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE SILICONE CUPCAKE LINERS?
Many readers have commented that regular cupcake liners made of paper or other materials work just as well.
WHERE CAN I FIND SILICONE CUPCAKE LINERS?
If you want to purchase silicone liners, I still think it is the easier way, you can do so by clicking here.
WHAT CAN I USE IN PLACE OF KEY LIME JUICE?
If you can’t find fresh key limes, you can use regular limes in a pinch. Just make sure they are fresh limes.
Key lime bottled juice is also an option, click here: https://amzn.to/3KkEAKT for my favorite bottled key lime juice.
You can also use Persian limes if they are available in your area.
Hint: add some lime zest to the filling for an even more intense lime flavor.
DO I HAVE TO USE WHIPPED TOPPING?
No, you can make your own whipped cream in place of whipped topping or cool whip.
To do so, add 1 cup of heavy cream to a large bowl or into the bowl of a stand mixer with 1/4 cup powdered sugar.
Whip until stiff peaks form, then continue with this delicious dip recipe as written.
WHAT CAN I USE IN PLACE OF GRAHAM CRACKER CRUMBS?
If you can’t find the store-bought graham cracker crumbs, you can put 1 sleeve of graham crackers into a food processor and process until crumbs form.
You can also use other cookies like Golden Oreos, Nilla Wafer, or Shortbread cookies. Gotta love a cookie crust!
HOW TO STORE:
Since these are frozen, they have to remain frozen, so storing in the freezer is essential for these pies. If you don’t plan on eating all of them right away, don’t unmold or decorate until you are ready to serve.
Store these in the silicone molds in the freezer tightly wrapped in plastic wrap, and they should keep for up to 3 months.
If you have already taken them out of the molds store them in a larger freezer container lined up and do not stack them.
Get the silicone cupcake liners here!
DANA’S TIPS AND TRICKS:
- We use silicone molds for this recipe but you can use a regular cupcake tin, silicone is easier to help remove these.
- Regular graham crackers can replace the honey graham crackers in this recipe.
- You can use bottled key lime juice if you can’t find key limes.
- Freezer these for up to 3-4 months.
- You can easily double this recipe, you will just need multiple cupcake pans.
Aren’t these Key Lime Pies just the cutest things ever? I’m obsessed, and they aren’t just cute, but they are delicious too; they will quickly become your new favorite frozen treat.
Looking for that perfect frozen treat? Then you will want to make a batch of this No Bake Key Lime Pie, with the perfect balance of tart and sweet, you will not regret it!
If you like this recipe, you might also like:
If you’ve tried this NO BAKE KEY LIME PIE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy Mini No Bake Key Lime Pie Recipe
Ingredients
- 1 & 1/2 cups graham cracker crumbs or 1 sleeve graham crackers
- 4 ounces unsalted butter melted
- 8 oz cream cheese softened
- 14 ounce can sweetened condensed milk
- ¾ Cup key lime juice fresh squeezed (about a pound of key limes or good bottled key lime juice)
- 8 oz whipped topping plus more for garnish
Instructions
- Mix the graham cracker crumbs with the melted butter, and set aside.1 & 1/2 cups graham cracker crumbs, 4 ounces unsalted butter
- Cream the room temperature cream cheese with an electric mixer until smooth in a large mixing bowl.8 oz cream cheese
- Add the sweetened condensed milk to the large bowl and mix until smooth.14 ounce can sweetened condensed milk
- Add the key lime juice and mix until smooth.¾ Cup key lime juice
- Gently fold in the whipped topping until there are no streaks left.8 oz whipped topping
- Take individual silicone cups (I use , but paper cupcake liners work, too) and fill them with the key lime pie filling about ¾ of the way up.
- Top with the graham cracker crumbs. For best results, place them on a sheet tray and place them in the freezer for 4 hours or until set.
- Unmold pies carefully and serve them 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.
- Serve with whipped topping for garnish and key lime slices if desired, enjoy!
Video
Notes
- We use silicone molds for this recipe but you can use a regular cupcake tin, silicone is easier to help remove these.
- Regular graham crackers can replace the honey graham crackers in this recipe.
- You can use bottled key lime juice if you can’t find key limes.
- Freezer these for up to 3-4 months.
- You can easily double this recipe, you will just need multiple cupcake pans.
Nutrition
Originally Posted July 2014
Updated with new post text and slight recipe rewording July 2023
Comments & Reviews
Jamie says
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!
Dana DeVolk says
Yay, so glad you liked them! Thanks for letting us know 🙂
Donna says
I made this yesterday and it was a huge it, it was so smooth and creamy, thank you so much!!
Dana DeVolk says
YAY, so glad you liked them, thanks for letting us know!
Elisha says
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
Pam Fuller says
In UK we would use digestive biscuits for this type of recipe, same as base for cheesecakes.
Esther says
These look delicious! I’d love to try them ..
I’m just wondering if when you say whipped topping do you mean already whipped?
Dana DeVolk says
Like Cool Whip, thanks!
Mer says
what size silicone cupcake liners do you use? Amazon.com has many different sizes. Are these mini or regular cupcake size or?
Dana DeVolk says
Regular size, thanks for asking!
Rebecca says
Do these have to be frozen? Would they set up fine in just the fridge?
Dana DeVolk says
I haven’t tried that but I’m almost positive it will not set up right. If you do try it and it works, I would love to know, thanks for asking!
emmelle12345 says
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.
Susan says
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!!
Dana DeVolk says
Most definitely, the taste will be slightly different but still amazing!!!
Susan says
Thank you for the quick reply! Can’t wait to try it!
Megan says
I love Key Lime Pies, and I love ice cream! What a perfect combination! I will definitely be making these soon.
darlene says
Can I use paper cupcake holers as I dont have the silcone ones?
Dana DeVolk says
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 🙂
Jerry says
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!