Key Lime Pie Cups

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Can we talk about the fact that key lime pie is one of the most underrated summer desserts ever? Like everyone is out here making elaborate layer cakes and I am just quietly over here squeezing key limes and eating creamy little cups of tangy heaven. These Key Lime Pie Cups have become my go-to for literally every gathering, and people always ask me for the recipe.

The best part? No fancy equipment needed. No piping skills required. You press the graham cracker crust into a muffin tin, fill it up, and refrigerate. That is genuinely it. I have made these the night before a pool party and they were absolutely perfect the next day. Honestly even better because the crust gets a little soft and almost fudgy.

Tips for the Best Key Lime Cups

Use fresh key limes if you can find them. I know bottled key lime juice exists and I have used it in a pinch, but fresh makes a noticeable difference. The flavor is brighter and a little more floral. That said, regular lime juice works totally fine if key limes are not at your store.

Make sure your cream cheese is actually softened all the way through. Cold cream cheese will give you lumpy filling and that is not the vibe. I leave mine on the counter for about an hour before starting.

Do not skip the lime zest on top. It looks gorgeous and it adds that little pop of citrus flavor that takes these from good to great.

One more thing, if you want to make these even easier to serve, use silicone muffin liners. They peel away perfectly and the cups come out looking like they came from a bakery.

Make Ahead and Storage

These keep beautifully in the fridge for up to 3 days. Just cover them loosely with plastic wrap or store in an airtight container. I would hold off on adding the whipped cream until right before serving since it can deflate a little overnight. Everything else can be fully prepped ahead.

Key Lime Pie Cups

Creamy, tangy key lime filling in individual graham cracker cups. No baking needed, ready in 20 minutes, and honestly they disappear faster than any dessert I have ever made.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 12 cups

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1.5 cups graham cracker crumbs about 12 full crackers
• 5 tbsp unsalted butter melted
• 2 tbsp granulated sugar for crust
• 8 oz cream cheese softened
• 1 can (14 oz) sweetened condensed milk
• 0.5 cup fresh key lime juice about 15 key limes or use bottled
• 1 tsp lime zest plus more for garnish
• 1 cup heavy whipping cream for topping
• 2 tbsp powdered sugar for whipped cream

Method

 

1. Preheat oven to 350F. Mix graham cracker crumbs, melted butter, and granulated sugar together until it looks like wet sand.
2. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each cup of a lined muffin tin. Bake for 5 minutes then let cool completely.
3. Beat the softened cream cheese until smooth and fluffy. Add the sweetened condensed milk, lime juice, and lime zest. Mix until completely combined and creamy.
4. Spoon or pipe the key lime filling into each cooled graham cracker cup, filling them right to the top.
5. Refrigerate for at least 2 hours until set. Before serving, whip the heavy cream with powdered sugar until soft peaks form and dollop on top of each cup. Garnish with lime zest.

Notes

Make these up to a day ahead and keep them covered in the fridge. The graham cracker cups soften slightly overnight which is honestly even better.

Tools for This Recipe

• USA Pan 12 Well Muffin Pan: A sturdy, even baking tin that holds the pressed graham crust in neat little cups.
• Amazon Basics Reusable Silicone Baking Cups: They peel right off the chilled cups for that clean, bakery look, and they go in the dishwasher.
• Microplane Classic Zester: Makes fine, fluffy lime zest for the filling and that pretty finish on top.

If you make these I really want to know what you think. Drop a comment below and tell me if you went for fresh key limes or the bottled version. No judgment either way.

So glad you are here. Pam