Easy Mini No Bake Key Lime Pie Recipe

Name: Easy Mini No Bake Key Lime Pie Recipe
Prep time: 20 min
Total time: 260 min
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)

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No Bake Key Lime Pie in cute individual frozen cups is the cool, tangy, creamy summer dessert that disappears off the platter every time, and I made these on a warm Saturday afternoon when Maddie was begging for something cold and bright and the oven was the last thing I wanted to turn on. If you love a make ahead frozen treat like our Mini Cheesecakes recipe, these are your next summer obsession.

Mini No Bake Key Lime Pie on a plate topped with whipped cream and a key lime slice.

A buttery graham cracker base, a creamy cream cheese and sweetened condensed milk filling, and a generous splash of fresh key lime juice give you 18 individual frozen pies ready to grab from the freezer all summer long.

No Bake Key Lime Pie Quick Look

?? Prep Time: 20 minutes
?? Cook Time: 0 minutes (4 hours freezer)
? Total Time: 4 hours 20 minutes (mostly hands off)
?? Serving: 18 mini pies
? Calories: 200kcal per pie
?? Flavor Profile: Bright, tangy, creamy, and lightly sweet with that signature key lime zing (summer in dessert form).
? Difficulty: Beginner, on par with our Layered Lemon Blueberry Trifle Recipe.

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Quick Answer

How do you make No Bake Key Lime Pie?

Cream room temperature cream cheese until smooth, mix in sweetened condensed milk and fresh key lime juice, then fold in whipped topping. Fill 18 silicone cups with the filling, top with buttery graham cracker crumbs, and freeze for 4 hours. Unmold by dipping the bottoms in warm water and serve graham cracker side down with a swirl of whipped cream.

Jump to:

No Bake Key Lime Pie Quick Look
Quick Answer
Why This Recipe Works
Why You’ll Love This Recipe
Key Ingredients
Variations and Substitutions
How to Make No Bake Key Lime Pie
Recipe Tips & Tricks
Serving Ideas and Suggestions
No Bake Key Lime Pie FAQs
Other Recommended Copycat Recipes
Easy Mini No Bake Key Lime Pie Recipe

Why This Recipe Works

Click to see the technique science

Cream cheese plus sweetened condensed milk sets the filling without baking. The proteins in cream cheese and the high sugar content of sweetened condensed milk thicken and stabilize when combined with the acidic lime juice, creating a sliceable filling that holds shape after freezing without any eggs or gelatin.
Fresh key lime juice acid triggers the set. The acid in the lime juice reacts with the proteins in the cream cheese and condensed milk to firm up the mixture (the same chemistry that makes traditional key lime pie work). This is why the filling tightens up the moment the juice goes in.
Freezing locks the structure instead of baking. Where a baked key lime pie uses oven heat to set the egg proteins, this no bake version uses below freezing temperatures to physically immobilize the filling. The result is a colder, creamier dessert that doubles as a frozen treat on hot summer days.
Whipped topping adds lightness without diluting flavor. Folding 8 ounces of whipped topping into the filling traps tiny air pockets that keep the texture light and mousse like, instead of dense and heavy. The whipped topping also tempers the tart from the lime juice.
Graham crackers go on top before freezing. By layering the graham crumbs on top of the filling in the silicone cups (instead of pressing a crust into the bottom), the buttery crumbs adhere to the filling as it freezes and become the bottom crust when you flip each pie out of the mold. This is what makes them individually unmold so cleanly.
Silicone cups release frozen pies without sticking. Silicone has near zero adhesion to frozen food. Combined with the warm water dip trick, the silicone walls let go of each mini pie cleanly without tearing the crust or smearing the filling.

Why You’ll Love This Recipe

Truly no bake: No oven, no heat, no waiting for anything to cool. Just mix, fill, freeze, serve. Perfect for hot summer days when the kitchen is the last place you want to crank up.
Make ahead friendly: The frozen format means you can make these days ahead and pull a perfect mini pie straight from the freezer whenever you need a quick dessert, just like our Layered Lemon Blueberry Trifle.
Individual portions: 18 cute mini pies in silicone or paper cupcake liners. Perfect for parties, potlucks, lunch boxes, or just keeping the portion sizes in check.

Key Ingredients

Close up of Mini No Bake Key Lime Pie showing the graham cracker crust and creamy key lime filling.

Graham cracker crumbs: 1.5 cups (or 1 sleeve of graham crackers crushed) for the buttery crust. The crumbs go on top of the filling and become the bottom crust when you flip the pies out of the molds.
Unsalted butter: 4 ounces melted, mixed with the graham cracker crumbs to bind them into a crust that holds up when frozen.
Cream cheese: 8 ounces full fat, softened to room temperature for the smoothest filling. Cold cream cheese leaves lumps that no amount of mixing will smooth out.
Sweetened condensed milk: A full 14 ounce can. Provides the sweetness, structure, and that signature key lime pie creamy texture without any added sugar needed.
Key lime juice: 3/4 cup, fresh squeezed from about a pound of key limes for the brightest flavor. Good quality bottled key lime juice (like Nellie and Joe’s) works in a pinch.
Whipped topping: 8 ounces folded into the filling for lightness and air, plus more for garnish.

See recipe card for exact quantities.

Variations and Substitutions

Regular lime juice: If key limes are out of season, regular Persian lime juice works (use the same 3/4 cup amount). The flavor is slightly less floral but still bright.
Lemon variation: Swap the key lime juice 1 to 1 for fresh squeezed lemon juice. You will get something closer to our Lemon Lime Angel Food Cake Cupcakes.
Chocolate cookie crust: Swap the graham cracker crumbs for crushed chocolate cookies (Oreos work great) for a chocolate base.
Real whipped cream: Skip the whipped topping and use 1.5 cups of fresh heavy whipping cream whipped to stiff peaks for a richer flavor.
Frozen vs refrigerated: Skip the freezer and refrigerate the pies for 4 to 6 hours for a softer set, more traditional key lime pie texture. They will not unmold as cleanly but taste just as good.

How to Make No Bake Key Lime Pie

Cream cheese key lime filling being mixed in a glass bowl for Mini No Bake Key Lime Pies.

In a small bowl, mix the graham cracker crumbs with the melted butter until evenly coated. Set aside.
In a large mixing bowl, cream the room temperature cream cheese with an electric mixer until smooth and lump free.
Add the sweetened condensed milk and mix until smooth and fully incorporated.
Add the key lime juice and mix until smooth. The filling will tighten up slightly from the acid.
Gently fold in the whipped topping with a spatula until there are no streaks left. Do not overmix or you will lose the airy lightness.
Fill 18 individual silicone cups or paper cupcake liners with the key lime pie filling about 3/4 of the way up.
Top each cup with the graham cracker crumb mixture, pressing gently. Place all the cups on a sheet tray and freeze for at least 4 hours or until completely set.
Unmold the pies carefully by submerging the bottom half of the mold in warm water for a few seconds. Pop them out graham cracker side down on the serving plate.
Serve immediately with a dollop of whipped topping and a key lime slice for garnish if desired. Enjoy.

Recipe Tips & Tricks

Use room temperature cream cheese. Take the cream cheese out of the fridge 30 to 45 minutes before mixing. Cold cream cheese leaves lumps in the filling that no amount of beating will smooth.
Silicone cups make unmolding easy. Silicone muffin liners or silicone mini tart molds release the frozen pies cleanly. Paper cupcake liners work but you will need to peel them off.
Fresh key lime juice is worth the effort. Bottled key lime juice (Nellie and Joe’s is the gold standard) works in a pinch, but fresh squeezed gives the brightest flavor. A pound of key limes yields about 3/4 cup of juice.
Fold the whipped topping gently. Use a spatula and a gentle folding motion (not whisking) to incorporate the whipped topping. Overmixing deflates the airiness.
4 hours minimum freezer time. 4 hours is the floor. Overnight is even better. Frozen pies hold their shape and unmold cleanly. Too little freeze time and they will collapse.
Warm water unmolding trick. Dip the silicone mold bottom in warm (not hot) water for 5 to 10 seconds. The frozen pies release cleanly graham cracker side down on the plate.
Storage. Freeze the unmolded pies in an airtight container with parchment paper between layers for up to 2 months. Thaw 5 minutes before serving.

Serving Ideas and Suggestions

No Bake Key Lime Pie is the easiest summer dessert to pull out of the freezer when company drops by. Top each mini pie with a swirl of whipped topping, a thin slice of key lime, and maybe a sprinkle of lime zest for the prettiest finish.

For a full summer dessert spread, pair these mini pies with our Mini Cheesecakes, a tray of Pina Colada Cake, and our Easy Strawberry Earthquake Cake Recipe. Three different fruity flavors give every guest something they love.

For a backyard barbecue dessert table, set the frozen mini pies out alongside our Layered Lemon Blueberry Trifle and a pitcher of fresh limeade. The whole summer in one dessert spread.

Tray of Mini No Bake Key Lime Pies on a wooden board with key limes and whipped cream garnish.

No Bake Key Lime Pie FAQs

What makes No Bake Key Lime Pie different from regular key lime pie?

Regular key lime pie uses egg yolks and baking to set the filling. No Bake Key Lime Pie uses cream cheese and sweetened condensed milk plus freezing to set the filling, with no oven required. The flavor is similar but the texture is creamier and the prep is much faster.

Can I use regular limes instead of key limes for No Bake Key Lime Pie?

Yes. Regular Persian limes work in this No Bake Key Lime Pie recipe with the same 3/4 cup amount. The flavor will be slightly less floral and tart than true key lime, but still bright and delicious.

How long does No Bake Key Lime Pie need to freeze?

4 hours minimum. Overnight is even better. The freeze sets the filling so the pies hold their shape and unmold cleanly. Too little freeze time and the pies will collapse when unmolded.

Can I make No Bake Key Lime Pie ahead of time?

Yes, this is a perfect make ahead dessert. Freeze the unmolded mini pies in an airtight container with parchment paper between layers for up to 2 months. Thaw at room temperature for 5 minutes before serving.

Why is my No Bake Key Lime Pie filling lumpy?

Lumpy filling usually means the cream cheese was too cold when you started mixing. Make sure to soften the cream cheese to true room temperature (30 to 45 minutes out of the fridge) before starting. Once lumps form, they are nearly impossible to mix out.

How do I unmold No Bake Key Lime Pies cleanly?

Dip the bottom of the silicone mold in warm (not hot) water for 5 to 10 seconds. The frozen pies will release cleanly. Pop them out graham cracker side down onto the serving plate so the crust forms the bottom.

Other Recommended Copycat Recipes

If you made this No Bake Key Lime Pie, leave a star rating and a comment below. We love hearing how your family liked them. Tag us on Instagram @ThisSillyGirlsKitchen so we can see your mini pies.

Need a make ahead dessert topping that holds piped peaks for 3 full days? Try our our make ahead Stabilized Whipped Cream with Cornstarch, the 4 ingredient cornstarch trick that beats anything from a can.

Need a tropical layered dessert that wows the table without buying out the Cheesecake Factory dessert case? Try our our 2-layer Pineapple Upside Down Cheesecake, the homemade copycat with creamy water bath cheesecake sandwiched between two buttery pineapple cake layers and a sticky brown sugar cherry caramel topping.

Looking for another chain-restaurant copycat? Try our Copycat Chili’s Chicken Enchilada Soup (Tortilla Soup Recipe) – creamy masa-thickened broth, seared chicken, and melted cheese in 35 minutes.

Craving fair food at home? Try our Homemade Elephant Ears Recipe – crispy cinnamon-sugar-dusted state fair pastry in 19 minutes with 8 pantry ingredients.

Want a soft holiday cookie that stays pillowy for days? Try our Easy Cream Cheese Cookies Recipe (Cinnamon Sugar) – 24 cookies, 7 pantry ingredients, melt-in-your-mouth texture.

Need a classic cookie for the tray? Try our Soft Chewy Oatmeal Raisin Cookies (Old Fashioned), 30 chewy brown sugar cookies with rolled oats and plump raisins in 40 minutes.

For a complete no-bake dessert spread, serve these mini pies next to our fluffy Cream Cheese Fruit Dip with Cool Whip surrounded by fresh fruit dippers.

Build a dessert grazing board by setting these mini pies next to our Easy Strawberry Cheesecake Bundt Cake with the dramatic cheesecake-stuffed reveal.

Round out the no-bake dessert spread by setting these mini pies beside our Best Sweet Chex Mix Recipe (Muddy Buddy) for the perfect kid-and-adult-pleasing snack bowl.

For a no oven dessert that hits the icebox sweet spot, our no bake key lime eclair cake layers cream cheese key lime filling between graham crackers and tops it with melted vanilla frosting for a 15 minute prep summer classic.

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