Creamy No-Bake Key Lime Pie Cups
A quick and easy no-bake dessert featuring a buttery graham cracker crust and a creamy, tangy key lime filling topped with whipped cream. Perfect for a refreshing summer treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 1 can (14 oz / 396g) sweetened condensed milk
- ½ cup (120ml) fresh key lime juice (regular lime juice can be used)
- 1 cup (240ml) heavy whipping cream, chilled
- 2 tablespoons (15g) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon key lime zest (optional)
- Fresh berries or mint leaves for garnish (optional)
Instructions
- Make the crust: In a medium bowl, combine graham cracker crumbs with melted unsalted butter. Stir until the mixture resembles wet sand and holds together when pressed, about 3 minutes.
- Press the crust: Spoon the crust mixture evenly into 6 small cups or ramekins (about ¼ cup or 40g per cup). Firmly press the crumbs down to create a compact base. Chill in the fridge for about 10 minutes.
- Whip the cream: In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla extract using an electric mixer or whisk until soft peaks form, about 3-5 minutes.
- Mix the filling: In a separate bowl, combine sweetened condensed milk with fresh key lime juice. Stir until smooth and slightly thickened, about 1-2 minutes.
- Fold cream into filling: Gently fold half of the whipped cream into the lime-condensed milk mixture, then fold in the remaining whipped cream until just combined and smooth.
- Assemble the cups: Remove crust cups from fridge and spoon the creamy filling evenly over the crust layers. Smooth the surface.
- Chill and set: Refrigerate the assembled cups for at least 2 hours or overnight to let flavors meld and filling firm up.
- Garnish and serve: Just before serving, sprinkle with key lime zest, fresh berries, or mint leaves.
Notes
Use fresh key lime juice for best flavor. Chill bowl and beaters before whipping cream. Fold whipped cream gently to keep airy texture. Chill crust and filling properly to set. For dairy-free, use coconut oil and coconut cream. For gluten-free, substitute graham crackers with almond flour or gluten-free crumbs.
Nutrition
- Serving Size: 1 cup (about 1/6 of
- Calories: 275
- Sugar: 26
- Sodium: 120
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: key lime pie, no-bake dessert, creamy pie cups, summer dessert, easy recipe, lime dessert, quick dessert