No-Bake Key Lime Pie Cups
Irresistibly creamy, tangy, and cool No-Bake Key Lime Pie Cups layered over crunchy graham cracker crumbs.
Servings: 4 servings
Equipment
- Mixing Bowl
- Electric Mixer
- Serving Cups
Ingredients
Crust
- 1 cup Graham cracker crumbs
- 1/4 cup Granulated sugar
- 1/2 cup Unsalted butter, melted
Filling
- 1 cup Cream cheese, softened
- 1 cup Sweetened condensed milk
- 1/2 cup Key lime juice (fresh or bottled)
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
Garnish
- Lime zest for garnish
- Whipped cream for topping
Instructions
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are completely moistened and resemble wet sand.
- Spoon 2-3 tablespoons of the crumb mixture into the bottom of individual serving cups or jars, pressing down gently to create a firm layer. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the sweetened condensed milk, key lime juice, and vanilla extract. Mix until well combined and completely smooth, scraping down the sides as needed.
- In a separate chilled bowl, whip the heavy cream and powdered sugar together with an electric mixer on high speed until stiff peaks form.
- Gently fold the whipped cream into the cream cheese-lime mixture, taking care not to deflate the whipped cream for the creamiest texture.
- Evenly divide the filling among the prepared cups, smoothing the tops with a spoon or spatula.
- Cover each cup with plastic wrap and refrigerate for at least 2 hours, or until the filling is set and chilled.
- Before serving, top each cup with whipped cream and a sprinkle of fresh lime zest for that extra pop of flavor and color.
Notes
Store any leftover Key Lime Pie Cups covered in the refrigerator for up to 4 days. Best enjoyed chilled.