Mini No-Bake Key Lime Pies
Just in time for the Fourth, these mini no-bake Key lime pies are the perfect summer treat.
Servings: 12 servings
Calories: 150kcal
Equipment
- hand mixer
- juicer- hand or electric
- freezer
Ingredients
- 1 sleeve honey graham crackers
- 1/2 stick melted butter unsalted
- 1/2 cup fresh key lime juice approximately 15-20 limes; save a few for garnish
- 14 ounces sweetened condensed milk
- 8 ounces Neufchâtel or cream cheese softened
- 6 ounces Cool Whip leave enough leftover for garnish
Instructions
- Remove Cool Whip from freezer and let defrost while preparing other ingredients.
- In a medium size mixing bowl, crush graham crackers with a muddler or potato smasher. Combine melted butter and stir with a spatula. Let sit.
- While you let the cream cheese soften, juice the Key limes with whatever kind of juicer you have.
- In a large mixing bowl, combine softened Neufchâtel or cream cheese with the condensed milk, whipping with a hand mixer until smooth. Add the key lime juice and continue mixing until smooth.
- Fold the Cool Whip into the cream cheese mixture until combined.
- Place 12 silicone baking cups into a cupcake pan and portion cream cheese mixture into cups with a spatula, about 3/4 of the way. Gently shake and tap the cupcake pan on the counter to even mixture.
- Top with the crumbled graham crackers and gently pat down with the back of a spoon.
- Freeze for approximately 3 hours, or until set.
- Before serving, allow pies to defrost for about 5 minutes. If they are having trouble coming out of the silicone cups, you can submerge the bottom of the cup in a small bowl of warm water for a few seconds. Gently flip onto serving plate and slowly pull off silicone cup.
- Garnish with leftover Cool Whip and a slice of key lime and enjoy!