Mini Frozen Key Lime Pies


Where have these little cups of limey deliciousness been all my life?? These irresistable Frozen Mini Key Limes Pies are so fun and so easy to make! They are also perfectly ice cold and refreshing on a hot sunny day, and you’ll love the fact that they are no-bake because during those 100 degree summer days we just don’t want to heat the house up with a hot oven right? The other great thing about these is that they are a dessert that people of all ages will love. They are sweet and tangy and one step away from being ice cream, plus they have that decadent cheesecake flavor no on can resist. And I’m alllll about those individual dessert servings. They just look that much fancier than a whole pie does.

Mini Frozen Key Lime Pies

Mini Frozen Key Lime Pies

One thing I highly recommend here is silicone cupcake/muffin liners. Just the standard size. I bought some to make these because I’ve made brownie ice cream cupcakes before and they just stuck and were a total disaster so this time around I didn’t want to deal with any sticking. I’m guessing after a few minutes of them sitting out they’ll soften up enough you can remove them from paper liners but I just didn’t want to risk it. You can buy the silicone cupcake liners at most craft stores (Hobby Lobby, Michaels etc) and they cost about $5 – $10 and I think they are worth it for frozen cupcakes. They also sell them on Amazon of course (12 pack or 24 pack). I love how easily these came out of the silicone, just peel them right off – total breeze.


Oh and of course shout out to all of you awesome dads out there – Happy Fathers Day!! Hopefully your kids are making you something sweet and delicious like these to celebrate! And to everyone else make these for your dads because they are straight up deliciousness and dads will love them, I know it :)!

Mini Frozen Key Lime PiesMini Frozen Key Lime PiesMini Frozen Key Lime Pies


Mini Frozen Key Lime Pies

5 from 1 vote

Yield: 12 servings


  • 1 cup (122g) graham cracker crumbs (about 8 sheets)
  • 5 Tbsp (72g) butter diced into 1 Tbsp pieces and melted (I used salted)
  • 1 Tbsp honey
  • 1/3 cup heavy cream
  • 2 Tbsp (26g) granulated sugar, divided
  • 8 oz . cream cheese , softened
  • 1 (14 oz) can sweetened condensed milk
  • 2 tsp lime zest , plus more for garnish
  • 1/2 cup fresh lime juice*


  • 3/4 cup heavy cream
  • 1 1/2 Tbsp (19g) granulated sugar
  • 12 fresh raspberries , fresh mint, sliced and quartered limes (optional)


  1. Line a 12-cup muffin liner with silicone cupcake liners (you can find these at most craft stores), set aside. Pour graham cracker crumbs into a mixing bowl. Mix together melted butter and honey in a dish. Pour butter mixture over graham cracker crumbs and stir to evenly coat. Set aside.
  2. In a mixing bowl whip 1/3 cup heavy cream using an electric hand mixer set on high speed until soft peaks form. Add 1 Tbsp sugar and whip until stiff but not dry peaks form. In a separate mixing bowl whip cream cheese with 1 Tbsp sugar using mixer set on medium-high speed until light and fluffy, about 2 minutes. Mix in condensed milk then blend in lime zest and lime juice. Fold in whipped cream mixture. Divide mixture among silicone liners, filling each within about 1/4-inch of the top. Sprinkle graham cracker mixture over filled cups so you have an even layer over each. Cover loosely with plastic wrap and freeze until firm, about 3 - 4 hours.
  3. For the topping whip heavy cream in a mixing bowl using an electric hand mixer until soft peaks form. Add in sugar and whip until stiff peaks form. Transfer to a piping bag fitted with a small round tip (or mixture can be spooned over as well). Remove cups from freezer when ready to serve, remove from liners then turn pies so crust layer is on bottom. Pipe whipped cream over top, garnish each with a raspberry, lime wedge, mint and lime zest if desired.
  4. Recipe source: adapted from Epicurious and This Silly Girls Life

Recipe Notes

Of course key lime juice and zest can be used here as well. I just don't think there's a big flavor difference so to me it's not worth juicing all those tiny key limes so I just stick with the regular size limes.

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  • Laura | Tutti Dolci: Absolute perfection! I love these frozen pies! :) July 11, 2017 at 8:39pm Reply

  • Winnie at The Equipped Cook: These look soooooo cute. I love that raspberry, mint and lime color combination on top. And I agree, individual desserts look better. I must make these. And they look delicious too (did I mention that). Thanks for sharing the recipe. July 4, 2017 at 5:54am Reply

  • Pat: I plan to make these beauties. One question that has poped up though. Are these served frozen (hard) or allowed to thaw before serving. Will they be creamy if served frozen? June 27, 2017 at 4:56am Reply

    • Jaclyn: They should be served frozen. I prefer them to sit out and soften just a few minutes but they will melt if they sit out too long. June 27, 2017 at 12:27pm Reply

  • Paige: These are so cute! You did an awesome job!

    Paige June 19, 2017 at 12:39pm Reply

  • Nancy G.: Beautiful presentation! Easy to make ahead and cool for these too hot summer evenings.
    Can’t wait to try these. Now how about a chocolate version? June 19, 2017 at 10:25am Reply

    • Jaclyn: Yes! I’ll get right on that! June 22, 2017 at 10:41am Reply

  • Juliana Ramsey: Jaclyn these are adorable! Sounds delicious! I hope y’all had a great Father’s Day! June 18, 2017 at 11:14pm Reply

    • Jaclyn: We did! Thanks Juliana! June 22, 2017 at 10:42am Reply

  • Anna @ Crunchy Creamy Sweet: These mini pies are absolutely gorgeous! June 18, 2017 at 9:10am Reply

  • Nancy Poarch: Did I miss a step? Can’t find the step putting the gram cracker crumbs in cup? Any suggestions on that? How much and do you press it in?
    This recipe sounds amazing and I am going to try it. June 18, 2017 at 8:57am Reply

    • Jaclyn: It’s there near the end of the second paragraph :). It’s basically backwards to what we are used to, instead of pressing it in the beginning you sprinkle it over the top after filling the cups. June 23, 2017 at 6:31pm Reply

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