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Mini Lime Cream Pie Cups

Mini Lime Cream Pie Cups

iamwinfred
Mini Lime Cream Pie Cups are the kind of dessert that disappears from the tray before you have even set out the napkins. You get a buttery graham cracker crust, a silky lime filling, and a cloud of whipped cream, all in a handheld cup that needs no slicing and no fuss. They are tart, sweet, creamy, and crunchy in every single bite, and the no-bake filling means your oven is only on for a few minutes to set the crust.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Servings 12 pie cups
Calories 405 kcal

Equipment

  • 12-cup muffin pan to shape and hold the crusts
  • Paper baking cups so the pies lift out cleanly
  • Electric hand mixer for the cream cheese base and both whipped creams
  • Microplane zester for fine, fragrant lime zest
  • Citrus juicer to get every drop out of the limes
  • Piping bags and star tip (optional) for the whipped cream swirls; a spoon works too
  • Two large mixing bowls
  • Rubber spatula
  • Small spoon or shot glass for pressing the crust
  • Measuring cups and spoons

Ingredients
  

For the Crust

  • 1 1/2 cups graham cracker crumbs about 10 full sheets
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 1/8 teaspoon salt

For the Filling

  • 8 ounces cream cheese softened to room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup fresh lime juice or Key lime juice about 3 to 4 limes
  • 1 tablespoon lime zest from about 2 limes
  • 1 teaspoon pure vanilla extract
  • 1 cup cold heavy whipping cream

For the Topping

  • 1/2 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar

For Garnish

  • 1 extra lime thinly sliced, plus a little extra lime zest

Instructions
 

  • Place an oven rack in the center position and preheat your oven to 350°F (175°C). Set out your 12-cup muffin pan and place a paper baking cup in each of the 12 cavities, pressing the liners gently so they sit flat. Move the cream cheese from the fridge to the counter now so it can soften while you work on the crust.
  • Add 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/8 teaspoon salt to a medium bowl. Stir with a fork until the sugar and salt are evenly spread through the crumbs. Pour in the 6 tablespoons of melted butter and stir until all the crumbs look damp and hold together when you squeeze a small handful.
  • Divide the crumb mixture evenly among the 12 paper liners, using about 2 tablespoons per cup. Press the crumbs firmly into the bottom of each liner with the back of a small spoon or the bottom of a shot glass. Bake the crusts for 8 minutes, just until they smell toasty and look set. Remove the pan from the oven and let the crusts cool completely in the pan, about 15 minutes.
  • Wash and dry the limes well. Zest 2 limes with a fine zester until you have 1 tablespoon of zest, avoiding the bitter white pith, and set aside a pinch of extra zest for garnish. Cut the limes in half and squeeze them until you have 1/3 cup of juice, removing any seeds. Slice 1 extra lime into thin rounds, then cut each round in half and set them aside for garnish.
  • Add the softened cream cheese to a large mixing bowl. Beat with a hand mixer on medium speed for about 1 minute, until completely smooth with no lumps. Pour in the full can of sweetened condensed milk and beat on medium speed for another 1 to 2 minutes, scraping down the sides of the bowl once, until the mixture is silky and uniform.
  • Pour in the 1/3 cup of lime juice, a little at a time, while mixing on low speed. Add the tablespoon of lime zest and the teaspoon of vanilla extract and mix just until combined. The mixture will thicken slightly as the lime juice reacts with the milk. Taste a tiny spoonful and add an extra teaspoon of lime juice if you like it more tart.
  • In a clean, cold bowl, pour in 1 cup of cold heavy whipping cream. Beat on medium-high speed for 2 to 3 minutes, until stiff peaks form and the cream holds its shape when you lift the beaters. Add about one third of the whipped cream to the lime mixture and stir it in to lighten the base. Gently fold in the remaining whipped cream with a rubber spatula, using slow sweeping motions from the bottom of the bowl, until no white streaks remain.
  • Spoon the filling over the cooled crusts, dividing it evenly among the 12 cups. For a neater look, transfer the filling to a large piping bag or zip-top bag, snip off the corner, and pipe it into each cup. Fill each liner to just below the rim so there is room for the whipped topping. Tap the pan gently on the counter to level the filling and pop any large air bubbles.
  • Cover the pan loosely with plastic wrap or foil, making sure the wrap does not touch the filling. Refrigerate for at least 4 hours, or overnight for the firmest texture. The cups are ready when the filling feels set and does not wiggle when you gently shake the pan.
  • Just before serving, pour 1/2 cup of cold heavy whipping cream and 2 tablespoons of powdered sugar into a chilled bowl. Beat on medium-high speed for about 1 to 2 minutes, until medium-stiff peaks form. Pipe or spoon a swirl of whipped cream onto each pie cup. Top each one with a half slice of lime and a pinch of the reserved lime zest, then serve cold.

Notes

  • Soften the cream cheese fully: Cold cream cheese leaves tiny lumps that never beat out, so give it at least an hour on the counter.
  • Zest before you juice: Zesting a whole lime is much easier than zesting a squeezed one.
  • Avoid the white pith: It tastes bitter, so only grate the green surface of the peel.
  • Cool the crusts completely: Warm crusts melt the filling and cause a greasy bottom layer.
  • Use cold cream and a cold bowl: Chilling the bowl for 10 minutes helps the cream whip faster and hold its shape.
  • Fold, do not stir: Gentle folding keeps the air in the whipped cream, which gives the filling its light texture.
  • Press the crust firmly: A tightly packed crust holds together when you peel off the liner.
  • Be patient with chilling: Four hours is the minimum, and overnight is even better for clean, creamy bites.
  • Garnish at the last minute: Whipped cream topping looks best when it is piped shortly before serving.
  • Make-ahead friendly: Make the filled cups up to 2 days ahead and keep them covered in the fridge; add the whipped cream and garnish right before guests arrive.
  • Storage: Store unwhipped cups in a covered container in the refrigerator for up to 3 days; freeze plain filled cups for up to 1 month and thaw in the fridge for about 3 hours before serving.
  • Variations: Try coconut lime, lemon cream cups, gingersnap crust, shortbread crust, lighter version with Greek yogurt, berry topped, parfait style, or frozen treat.

Nutrition

Serving: 1Pie CupCalories: 405kcalCarbohydrates: 35gProtein: 6gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 210mgPotassium: 220mgFiber: 1gSugar: 28gVitamin A: 20IUVitamin C: 10mgCalcium: 12mgIron: 4mg
Keyword easy mini desserts, key lime pie cups, lime cream cups, mini lime cream pie cups, no bake lime dessert
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