No-Bake Key Lime Pie Cups
Creamy individual Key Lime Pie cups layered with buttery graham cracker crumbs, fresh lime juice, and lightly sweetened whipped cream.
Equipment
- Mixing bowls
- Electric hand mixer
- Measuring cups and spoons
- Six small dessert cups
- Piping bag or zip-top bag
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese softened
- 1 can sweetened condensed milk 14 ounces
- 1/2 cup fresh key lime juice regular lime juice may be used
- 1 tablespoon lime zest finely grated
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
- 2 tablespoons powdered sugar
- lime slices and extra zest for serving
Instructions
- Make the crumb base: Combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles damp sand.
- Fill the cups: Add about 2 tablespoons of crumbs to each dessert cup and press gently with the back of a spoon.
- Prepare the filling: Beat softened cream cheese until smooth, then mix in condensed milk, lime juice, lime zest, and vanilla extract.
- Assemble: Spoon or pipe the lime filling over the crumb bases.
- Whip the topping: Beat cold heavy cream with powdered sugar until soft peaks form, then add it to the cups.
- Chill: Refrigerate the cups for at least 4 hours, preferably overnight.
- Serve: Garnish with lime slices and extra zest before serving.
Notes
- Use room-temperature cream cheese to prevent lumps.
- Fresh lime juice and zest provide the brightest flavor.
- Store covered in the refrigerator for up to 3 days.