Description
These no bake mini key lime swirl pies are a creamy, tangy-sweet party dessert with a buttery graham cracker crust and a vibrant lime swirl. They’re easy to make, require no oven, and are perfect for entertaining or summer gatherings.
Ingredients
- 1 1/4 cups graham cracker crumbs (about 10 full sheets, crushed fine)
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
- Pinch of salt (optional)
- 8 ounces cream cheese, softened
- 1/3 cup sweetened condensed milk
- 1/4 cup fresh key lime juice (about 6–8 key limes, or bottled)
- 1 tablespoon key lime zest (or regular lime zest)
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 3–4 drops green food coloring (optional)
- Reserved 2 tablespoons of filling, tinted with more green food coloring (for swirl)
- Optional toppings: fresh lime slices or zest, whipped cream, crushed graham crackers
Instructions
- Line a standard 12-cup muffin pan with paper cupcake liners.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and a pinch of salt. Add melted butter and stir until evenly moistened.
- Spoon about 1 heaping tablespoon of crust mixture into each liner. Press firmly into the bottom and slightly up the sides.
- Freeze the crusts for 10 minutes while preparing the filling.
- In a large bowl, beat cold heavy whipping cream with powdered sugar until stiff peaks form. Set aside.
- In another bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, key lime juice, and lime zest. Mix until fully combined. Add food coloring if desired.
- Gently fold the whipped cream into the lime mixture with a rubber spatula. Reserve about 2 tablespoons of filling and tint with extra food coloring for the swirl.
- Spoon the key lime filling evenly into the chilled crusts. Dot tops with reserved green filling and swirl with a toothpick or skewer.
- Refrigerate pies in the pan for at least 2 hours, or until firm (overnight is best).
- Before serving, top with whipped cream, lime zest, lime slices, or extra graham crumbs as desired.
Notes
For best results, chill all ingredients and equipment before starting. Don’t overmix the whipped cream into the filling to keep it light and airy. Let pies chill completely for at least 2 hours to set. For gluten-free, use gluten-free graham crackers. For dairy-free, use vegan cream cheese and coconut whipped cream. Store leftovers in the fridge for up to 5 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 14
- Sodium: 120
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 22
- Protein: 3
Keywords: key lime pie, no bake dessert, mini pies, party dessert, summer dessert, easy dessert, key lime, graham cracker crust, make ahead, creamy, citrus, individual desserts