No Bake Key Lime Pie Tartlets with Graham Cracker Crust

With buttery graham cracker crusts and silky key lime pie filling, these no bake key lime pie tartlets are the perfect dessert! 

Key Lime Pie Tartlets

Refreshing, tangy key lime flavor mixed with the buttery sweetness of a graham cracker crust — you’re not going to find a better summer dessert than this simple tart recipe.

These smaller versions of traditional key lime pie can be made without turning on the oven. These little mini pies also look so elegant with their dusting of lime zest and creamy white tone. They’ll be a equally at home at a family party or at a fancy afternoon tea!

Why you want this recipe

  • won’t heat up the house
  • refreshing summer flavor
  • easy to make
  • excellent mini-dessert for parties
  • pretty and simple!


These gorgeous little tartlets are made from just a few simple ingredients!

Ingredients for key lime pie
  • Graham Crackers: Part of why this recipe is so easy is because the tart shells are made from a graham cracker crust! Regular honey graham crackers are perfect for this recipe, although you can also experiment with other flavors.
  • Sugar: This lends sweetness to the graham cracker crust. You are welcome to omit it, if you’d like.
  • Butter: You can use either unsalted or salted butter for this recipe. Margarine also works — I typically prefer it!
  • Cream Cheese: This forms the base of your no bake pie filling. You’ll need 2 boxes of cream cheese for this recipe. Feel free to use reduced fat cream cheese, but Neufchâtel and fat-free cream cheese do not work. They make a pie filling that is too soft and doesn’t set up.
  • Sweetened Condensed Milk: This will add sweetness and a rich flavor to your pie filling. You can use fat-free or full-fat sweetened condensed milk in this recipe. I’ve tested both without noticing any difference in texture.
  • Limes (Juice and Zest): While key lime pie should probably use key limes, I actually make this with regular limes. I find key limes difficult to zest and juice because of their size, and I do not notice enough of a taste difference to justify the extra work. You can use either key limes or regular limes in this recipe. I don’t recommend using bottled lime juice; fresh lime juice makes a huge difference in taste.


Step 1 | Graham Cracker Crust

Start by crushing your graham crackers into graham cracker crumbs. I use a food processor, but you can use a blender or even put your graham crackers into a ziploc bag and crush them with a rolling pin. 

Pour your graham cracker crumbs into a small bowl. Add melted butter and sugar, if you’re using it, and mix it until everything is combined. 

​Line each space in a muffin pan with cupcake liners. 

Graham Cracker Crust

Spoon an even amount of graham cracker crust into each liner. You can also use a tart pan for this. Press the crust down firmly. I use the bottom of a drinking cup to press it down and compact it so that it forms a solid base for the mini tarts. 

Graham Cracker Crust

Once you’ve got the crust ready, set it to the side. 

​Step 2 | Pie Filling

This works best if the ingredients for the pie filling are at room temperature, so set your cream cheese out to soften a good bit before you get started. 

You’ll need to zest and juice your limes. If you’re using key limes, you’ll need to juice 4-6 of them and zest 2. For regular limes, you’ll need to juice 2 and zest 1. 

In a large bowl, combine your filling ingredients:  cream cheese, sweetened condensed milk, key lime juice, and about 1/2 of the lime zest (the rest is for garnishing). You’ll want an electric mixer of some sort to get this mixture smooth; otherwise, you’ll need a ton of elbow grease. It takes some work to create that creamy filling!

Key Lime Pie Filling

Step 3 | Assemble

Spoon the filling over the graham cracker crusts. Don’t overfill — you want them to be a 1/4 inch below the top of the muffin liner. Smooth the top of each of the mini-pies.

Assembled Tarts

Step 4 | Chill

Place your key lime tarts in the freezer for about an hour. You don’t want them to freeze hard, but you do want them to firm up. Remove your tarts from the freezer and use a knife to get them out of the muffin pan. 

Step 5 | Serve and Enjoy!

You can either serve them immediately, or place your tarts in the fridge until serving time. These pies wilt quickly when left out in the heat, so keep them chilled for best flavor and texture. 

You can garnish your key lime tartlets with the remaining lime zest, a dollop of whipped cream, or some lime slices or twists on the top of the tarts. 

Key Lime Pie Tartlets


​With just some small tweaks, you can make a few different variations on this base recipe.

  • Mini Key Lime Pie Tartlets: If you simple use a mini muffin pan and liners for mini muffin cups instead of regular sized ones, you can make mini key lime tartlets!
  • No Bake Key Lime Pie: This recipe will make one 9″ pie. You can make the recipe exactly as written, and simply press the graham cracker crust into a standard pie plate, then pour the filling in. Cover the whole pie with a piece of plastic wrap and chill for 3-4 hours in the fridge. 
  • Chocolate Key Lime Pie: This decadent variation simply switches out the crust. You can use this Oreo crust recipe to make a chocolate crust, then follow the recipe for the filling and assemble the tarts as directed.
  • Key Lime Pudding Cups: Drop the pie crusts entirely and just put your key lime pie filling into individual dessert cups. You can sprinkle them with crushed graham crackers and garnish with lime zest for a delicious (and extremely easy!) dessert!


How long can I store the tartlets in the refrigerator?

The tartlets can be stored in the refrigerator for up to 3-4 days in an airtight container.

Can I use regular limes instead of key limes?

Yes, you can use regular limes if key limes are not available. There’s really not much of a difference in flavor.

What is the difference between key limes and regular limes?

Key limes are smaller, have a more intense flavor, and are slightly more acidic and less tart than regular limes. They’re also a yellower color in comparison to regular limes. 

My filling is runny. Help! 

If your filling doesn’t set up and your tarts are already assembled, your best bet is freezing. Put your tarts in the freezer for 30 minutes to an hour and see if you can get them to set up that way. Make sure that you are keeping your tarts chilled, as they will start to get runny when left out in the heat. 

No Bake Key Lime Tartlets
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5 from 8 votes

No Bake Key Lime Pie Tartlets

These mini versions of key lime pie are an easy and refreshing dessert!
Prep Time 20 minutes
Chill 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 386kcal
Cost $12.00


Graham Cracker Crust

  • 1 sleeve graham crackers
  • 2 tbsp sugar (optional)
  • 6 tbsp butter or margarine, melted

Key Lime Pie Filling

  • 16 oz cream cheese room temperature
  • 14 oz can sweetened condensed milk
  • cup lime juice (approx. 2-3 limes)
  • zest of 1 lime


Graham Cracker Crust

  • Crush your graham crackers in a food processor.
    1 sleeve graham crackers
  • Pour graham cracker crumbs into small bowl. Add sugar and melted butter. Stir to combine.
    2 tbsp sugar (optional), 6 tbsp butter or margarine, melted
  • Line a muffin pan with cupcake liners. Spoon graham cracker crust mixture into liners.
  • Press graham cracker crust down firmly into bottom of liners. Set aside.

Key Lime Pie Filling

  • In a large bowl, combine cream cheese, sweetened condensed milk, lime juice, and about 1/2 of the lime zest.
    16 oz cream cheese, 14 oz can sweetened condensed milk, 1/3 cup lime juice (approx. 2-3 limes), zest of 1 lime
  • Use an electric mixer to beat the cream cheese mixture smooth.
  • Spoon pie filling over graham cracker crust taking care not to overfill.
  • Place tartlets into freezer for 1 hour to firm up.
  • Remove from freezer and remove tartlets from pan.
  • Serve chilled, garnished with remaining lime zest.
Tried this recipe?Mention @homanathome or tag #homanathome


Serving: 1tartlet | Calories: 386kcal | Carbohydrates: 41g | Protein: 6.9g | Fat: 22.4g | Saturated Fat: 10.8g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.7g | Cholesterol: 53.4mg | Sodium: 310.5mg | Potassium: 223.5mg | Fiber: 0.5g | Sugar: 31.9g
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  1. 5 stars
    These are perfect for a summer garden party. They look elegant and also light and refreshing. Thanks!

  2. 5 stars
    This recipe is perfection, I prepared this recipe and my family loves it. Will make more of this, thanks for sharing

  3. 5 stars
    These no bake treats were an absolute hit at my party last weekend! Easy to make and bursting with key lime flavor!

  4. 5 stars
    Yes! I was looking for a really great dessert for our next dinner party and this is it! I doubled the lime juice to make it extra tart and it was fabulous!

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