This recipe for Mini No-Bake Key Lime Pie in a Jar just might be one of the cutest summer desserts ever. With their rich key lime flavor, graham cracker crust, and whipped cream garnish, these little pies will hit the spot after a mid-week dinner or at any summer celebration.
Freshly whipped cream and halved lime slices for garnish
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Add a heaping 1 tablespoon of the mixture into 12 mini mason jars. Pack tightly with the back of a spoon or wine cork. Chill for at least 10 minutes.
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream and vanilla extract until stiff. Transfer to a bowl and set aside.
In the same bowl of the stand mixer (this time fitted with the paddle attachment), beat the cream cheese at medium speed until smooth. Slowly add the sweetened condensed milk and beat again until smooth. Add the whipped cream and mix until combined.
Slowly add the key lime juice to the mixture while beating at a low-medium speed until smooth and creamy.
Add the cream cheese filling to a piping bag or plastic baggie. Snip off the tip from the baggie and pipe the mixture into the mini mason jars on top of the graham cracker crust. You should be able to fill each jar slightly more than three-quarters full.
Refrigerate for at least 2 hours or until firm.
Store in the refrigerator for up to three days. Before serving, garnish with freshly whipped cream and a half of a lime slice.