Description
A refreshing, no-bake dessert with a creamy, tart filling paired with a buttery graham cracker crust, perfect for hot summer days or gatherings.
Ingredients
- 1 cup graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar
8 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice (about 4 limes)
1 tablespoon lime zest
Whipped cream for topping (optional)
Instructions
Prepare the crust: In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the crumbs are fully coated. Press the mixture into the bottoms of muffin tins or mini tart pans to form the crust. Use the back of a spoon to pack it tightly. Place the crusts in the refrigerator to set for about 15-20 minutes.
- Make the filling: In a large mixing bowl, combine the softened cream cheese, sweetened condensed milk, lime juice, and lime zest. Use a hand mixer or whisk to blend the ingredients until smooth and creamy.
- Fill the crusts: Spoon the lime filling into the prepared crusts, dividing it evenly. Smooth the tops with the back of a spoon or spatula.
- Chill: Refrigerate the mini pies for at least 3 hours or until fully set.
- Serve: Once chilled and set, top each mini pie with whipped cream (optional) before serving. Enjoy!
Notes
- These mini pies can be topped with fresh fruit like raspberries, blueberries, or sliced strawberries for added flavor.
- If you prefer a sweeter filling, add more sweetened condensed milk to taste.
- For a gluten-free version, use gluten-free graham crackers or cookies for the crust.
- For a dairy-free version, substitute the cream cheese and sweetened condensed milk with dairy-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
