Mini No Bake Key Lime Pies (Southern Dessert with a Twist)

These mini no bake Key lime pies are a family favorite in our house. The creamy lime filling inside that buttery homemade crust with a pop of citrus is like an irresistable bite of summer.

Give these a try for your next summer potluck or weeknight dinner. They’re simple, satisfying, and sure to disappear fast.

The Perfect Dessert for Hot Summer Days

There’s something magical about a tart, creamy filling tucked into a buttery graham cracker crust—and when you don’t even have to turn on the oven? That’s what I call the perfect dessert for hot Texas summer days.

These No Bake Key Lime Pies (Mini version) are a fresh twist on traditional key lime pie, and they’re just right for summer potlucks, backyard BBQs, or any time you want a bright, zesty treat without heating up the kitchen.

What makes this such a great recipe? Simple ingredients, minimal prep, and that perfect balance of sweet and tangy. If you’ve ever wanted an easy key lime pie recipe that delivers big flavor in little bites, this is the one.

Try my popular No Bake Chocolate Pie next!

Why You’ll Love This Easy Dessert

• No oven needed – Skip the heat and go straight to chill.
• Crowd pleaser – This recipe makes 24 mini pies, perfect for parties.
• Versatile crust options – Use a homemade graham cracker crust, a pre-made graham cracker crust, or even a store-bought crust.
• Made with real ingredients – Like cream cheese, fresh lime juice, and eagle brand sweetened condensed milk.

Ingredients You’ll Need

Crust:

• 16 full sheets of graham crackers, pulsed into graham cracker crumbs
• 4 tablespoons granulated sugar
• 7 tablespoons unsalted butter, melted

Tip: For a twist, try subbing in a little brown sugar for a deeper sweetness or use a graham cracker pie crust for a full-size version in a 9-inch pie pan.

Filling:

• 4 oz cream cheese, room temperature
• 1 can eagle brand sweetened condensed milk (or generic versions)
• ½ cup fresh lime juice (use regular limes, Persian limes, or even bottled key lime juice)
• 1 teaspoon lime zest
• 1 ½ cups cold heavy cream
• 3 tablespoons powdered sugar

To Top:

• reserved whipped cream
• lime slices or a little extra lime zest for clean, citrusy garnish

Step-by-Step Instructions

1. Make the Crust

Start by pulsing graham crackers into fine crumbs using a food processor, or crush them in a zip-top bag if you don't have a food processor. Mix the crumbs with sugar and melted butter until the texture resembles wet sand. Press this mixture into mini tart pans or lined muffin tins evenly and until compact (use the back of an ice cream scoop or the bottom of a narrow glass). Be sure to press the crumbs against the sides as well. Chill in the freezer for at least 15 minutes.

Love a shortcut? A store-bought crust or pre-made graham cracker crust works just fine in a pinch.

2. Make the Creamy Filling

In a large mixing bowl, beat together room temperature cream cheese, sweetened condensed milk, cup of lime juice, and lime zest until smooth.

In another large bowl, whip cold heavy cream with powdered sugar until stiff peaks form. (Watch for the change from soft peaks—you’ll know they’re ready when the cream stands up on its own.)

Fold about two-thirds of the whipped cream into the lime mixture to create a light, creamy filling. Save the rest for topping.

Want it extra fluffy? You can substitute Cool Whip for part of the whipped cream, though homemade gives the richest flavor.

3. Assemble and Chill

Spoon the filling into the chilled crusts, smooth the tops, and cover loosely with plastic wrap. Let them chill for 2–3 hours in the fridge (or give them a head start with an hour in the freezer first). When set, top each pie with a dollop of whipped cream and garnish with lime slices or more lime zest.

Variations & Pro Tips

• Try Lemon: I have made this using both fresh lemon juice and lime juice for a lemon-lime version.
• Turn this into a simple pie by pressing the crust into a 9-inch pie pan and filling it as one large dessert.

How to Store No-Bake Key Lime Pie

In the Refrigerator:
Store the mini pies in an airtight container or cover them gently with plastic wrap. They’ll stay fresh in the fridge for up to 4–5 days. If you’re topping them with whipped cream, it’s best to add that just before serving to keep it looking fluffy and fresh.

In the Freezer:
Want to make them ahead? These pies freeze beautifully! Place them on a baking sheet to freeze until firm, then transfer to a freezer-safe container or bag (separated with parchment if stacking). They’ll last for up to 2 months. To serve, thaw in the fridge for a few hours or overnight. The texture will stay smooth and creamy.

Tip: If you’re using Cool Whip instead of homemade whipped cream, it tends to hold up better in the freezer.

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More No bake Southern Desserts to try next

• No Bake Pineapple Pie
• No Bake Lemon Pie
• No Bake Banana Pudding

📖 Recipe