No-Bake Key Lime Pie Cups

Born in the Florida Keys, classic key lime pie pairs tart juice with sweet condensed milk. These no-bake cups nestle that same bright filling over a buttery graham base for easy, spoonable summer dessert.

Serves 6 · 25 min prep

Estimate for one serving

• 498 cal
• 7g protein
• 52g carbs
• 30g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp melted unsalted butter
• 2 tbsp plus 1/3 cup granulated sugar
• 8 oz softened full-fat cream cheese
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh key lime or lime juice
• 1 tbsp lime zest
• 3/4 cup cold heavy cream
• 1 tsp vanilla extract

Instructions

1. 1In a bowl stir the graham crumbs, melted butter, and sugar until the mixture resembles wet sand and holds together when pinched.
2. 2Divide the crumb mixture among six 8-ounce jars or dessert glasses; press firmly into an even base layer with the back of a spoon or a small glass.
3. 3In a large bowl beat the softened cream cheese and remaining sugar until completely smooth and fluffy, about 2 minutes.
4. 4Pour in the sweetened condensed milk, lime juice, and lime zest; beat on medium-low until the filling is silky and thickens slightly, about 1 minute.
5. 5In a separate chilled bowl whip the cold heavy cream and vanilla to medium-stiff peaks.
6. 6Gently fold half of the whipped cream into the lime mixture to lighten it, then fold in the rest until no white streaks remain; the filling should be airy yet hold its shape.
7. 7Spoon or pipe the filling evenly over the crusts in each cup, smoothing the tops.
8. 8Cover and refrigerate at least 3 hours or overnight so the filling sets firmly and the flavors meld.
9. 9Just before serving, garnish with a tiny dollop of leftover whipped cream if desired, extra lime zest, and a thin lime wheel.
10. 10Serve cold straight from the fridge; the cups keep well covered for up to 3 days.