Mini Key Lime Pie Cups with Whipped Topping

These no-bake Mini Key Lime Pie Cups feature a tangy, creamy lime filling over a buttery graham cracker base, topped with whipped topping and a touch of zest—perfect for refreshing, bite-sized indulgence.

Why You’ll Love This Recipe

• Bright and refreshing: Tangy lime flavor balanced by sweet cream and crumbly graham base.

• No-bake convenience: Quick assembly with minimal effort, no oven required.

• Perfect for parties: Cute and portable—ideal for entertaining or summer gatherings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup graham cracker crumbs

• 2 tbsp melted butter

• 1 can (14 oz) sweetened condensed milk

• ½ cup key lime juice (fresh or bottled)

• 4 oz cream cheese, softened

• ½ tsp vanilla extract

• 1 cup whipped topping (plus more for garnish)

• Optional: lime zest, mini lime wedges, crushed graham crackers (for garnish)

directions

1. In a small bowl, mix graham cracker crumbs and melted butter until combined.

2. Spoon a layer into the bottom of small cups or jars and press lightly to form a base.

3. In a mixing bowl, beat cream cheese until smooth.

4. Add sweetened condensed milk, key lime juice, and vanilla extract. Mix until well blended.

5. Fold in whipped topping gently until the mixture is light and fluffy.

6. Spoon or pipe the filling over the graham crusts in each cup.

7. Top each with extra whipped topping and garnish with lime zest, mini wedges, or crushed graham crackers.

8. Chill at least 2 hours before serving.

Servings and timing

• Servings: 6–8 mini cups

• Prep time: 15 minutes

• Chill time: 2 hours

• Total time: approx. 2 hr 15 min

Variations

• Tropical twist: Add coconut flakes to the crust or filling.

• Dairy-free: Use coconut cream and dairy-free condensed milk alternatives.

• Crust alternatives: Swap graham crackers for vanilla wafers or crushed shortbread.

• Layered look: Alternate layers of filling and crust in parfait style.

• Freezer treat: Freeze until firm for a frozen pie cup variation.

storage/reheating

• Storage: Keep in the refrigerator for up to 3 days, covered.

• Freezing: Freeze up to 1 month; thaw slightly before serving for a frozen dessert experience.

• Reheating: Not applicable; this is a chilled dessert.

FAQs

1. Can I use bottled lime juice?

Yes—key lime juice from a bottle works well if fresh key limes aren’t available.

2. Can I make these in advance?

Absolutely—they’re great made a day ahead and stored chilled.

3. How do I make the filling firmer?

Chill longer or freeze briefly before serving for a firmer texture.

4. Can I use full-size pie tins instead?

Yes—just layer the same way in a 9-inch pie dish; chill and slice to serve.

5. What can I use instead of graham crackers?

Try digestive biscuits, vanilla wafers, or gingersnaps.

6. Can I skip whipped topping?

Yes—use stabilized whipped cream or omit for a richer, creamier texture.

7. Are these tart or sweet?

The key lime filling is balanced—creamy, sweet, and mildly tart.

8. Can I pipe the filling for cleaner presentation?

Yes—use a piping bag with a large round tip for a neat swirl.

9. Is this gluten-free?

Use gluten-free graham crackers to make the recipe gluten-free.

10. How long can they sit out?

Up to 1 hour at room temperature; refrigerate promptly for best texture.

Conclusion

Mini Key Lime Pie Cups with Whipped Topping are the perfect make-ahead treat—zesty, creamy, and beautifully presented in individual servings. No baking, no fuss, just pure citrusy satisfaction with every spoonful.

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