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Individual Frozen Key Lime Pies

Jeremy is a key lime pie freak. It’s no secret that my greatest joy is making dishes that my honey absolutely loooooves. I’m sure I have, on many occasions, listed out his favorite things. On the top of that list is key lime pie. Oh yea, he loves that tartness with a hint of sweet and silky smooth filling. I have made a key lime pie and he loved it but since this is frozen desserts month, I wanted to mix it up a bit! I took the flavors of key lime pie and turned it into these adorable individual frozen key lime pies, and guess what?! They tastes shockingly close to the original! But, more refreshing being ice cold, YUM! Perfect summer dessert.

Individual Frozen Key Lime Pies

Did I mention these are easy. Yes, shockingly so. No bake. Crumble up some graham crackers, mix some cream cheese, whipped topping, key lime juice, sweetened condensed milk and BAM. Perfection. (AND, btw… this is pretty much the exact same dessert as last week except I changed the crust and filling flavor… so sue me!)

I’ve been loving a more “mini” dessert lately… especially for something like this. Can you imagine presenting these on a big platter at your next cook out, or plated for a dinner party? Totally impressive, gorgeous, delicious and you’ll be getting asked for the recipe ASAP, I guarantee it!

4.9 from 12 reviews
Individual Frozen Key Lime Pies
 
Author:
Serves: 18
Prep time:
Total time:
 
Ingredients
  • ¾ Cup key lime juice, fresh squeezed (about a pound of key limes or good bottled key lime juice)
  • 1 can sweetened condensed milk
  • 8 oz whipped topping, plus more for garnish
  • 8 oz cream cheese, softened
  • ½ stick butter, unsalted, melted
  • 1 sleeve honey graham crackers, turned into crumbs
Instructions
  1. Crush graham crackers and mix with the butter, set aside.
  2. Cream the cream cheese until smooth using a hand mixer, add in the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until smooth.
  3. Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.
  4. Taking individual silicone cups (I use silicone cupcake liners) fill with the cream cheese mixture about ¾ of the way up. Top with the graham cracker crumbs. Place on platter or sheet tray and place in freezer for 4 hours or until set. Unmold pies carefully and serve graham cracker side down. The easiest way to do this is to submerge the bottom half of the mold into warm water for a few seconds.
  5. Serve with whipped topping garnish and key lime slice if desired, enjoy!

 

Step by Step Directions

Crush graham crackers and mix with the butter, set aside. Cream the cream cheese until smooth using a hand mixer, add in the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until smooth.

Crush graham crackers and mix with the butter, set aside.
Cream the cream cheese until smooth using a hand mixer, add in the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until smooth.

Let the whipped topping dethaw and add to the cream cheese mixture, folding it in until combined.

Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.

Taking individual silicone cups (I use silicone cupcake liners) fill with the cream cheese mixture about 3/4 of the way up.

Taking individual silicone cups (I use silicone cupcake liners) fill with the cream cheese mixture about 3/4 of the way up.

Top with the graham cracker crumbs. Place on platter or sheet tray and place in freezer for 4 hours or until set.

Top with the graham cracker crumbs. Place on platter or sheet tray and place in freezer for 4 hours or until set.

Unmold pies carefully and serve graham cracker side down. The easiest way to do this is to submerge the bottom half of the mold into warm water for a few seconds.
Serve with whipped topping garnish and key lime slice if desired, enjoy!

I’m actually eating one of these now while writing this post… jealous?? LOL, but seriously they are so cute and tiny, you can easily have two like Jeremy does but I like just one, it’s a perfect little treat for that late night sweet tooth craving!

The filling texture is super smooth, so close to ice cream!

I went a little nuts with the pictures, they were very photogenic if I do say so!

Yummah! Don’t be surprised if you see another flavor combo from me… these icebox pies are so easy and yummy, we can’t get enough!!

Products I used to make this recipe:

 

Make sure to check out Parrish’s frozen dessert series recipe for Caramel Ice Cream Sandwich Cake!

Caramel_Ice_Cream_Sandwich_Cake

Past frozen desserts series recipes:

Golden Oreo Banana Pudding Pops | Chocolate Covered Strawberry Icebox Bars

Even more yummy frozen desserts:

c4

Mocha Milkshake

dbv

Death By Vanilla

10

Banana Split Milkshake

I participate in these linky parties.

**This post may contain affiliate links to products I use or are similar to items mentioned in this post. If you purchase a product from a link used, This Silly Girl's Kitchen will receive a small commission. Thank you for helping to support this website and keep the recipes and information provided free to you!**

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148 Wonderful Comments

  1. avatar
    Maria says:
    July 8, 2014

    WOW these look so beautiful!!!! They sound so good, too! Beautiful!

    • avatar
      ingrid says:
      May 26, 2015

      I can not find key limes in Spain I see by the picture that they look just like limes could I use those instead would it alter the taste very dramatically?
      thank you
      You have a very nice blog !

      • avatar
        Dana DeVolk says:
        May 26, 2015

        It’s a very subtle difference, you can definitely use regular limes. I suggest using 1 cup of lime juice instead, key limes are more tart. That way you really get that great lime kick! Thanks for asking!!

        • avatar
          Nev says:
          May 30, 2015

          I’m making these for my father for fathers day and I have two questions… Why does the recipe say let the whipped topping defrost, are we soppos to let the whip cream freeze first?? Also, is it required that someone uses silicone cups of can you just use paper liners! Thank you for this recipe, it looks amazing!

          • avatar
            Dana DeVolk says:
            May 30, 2015

            When you buy the whipped topping it will be frozen, you find it in the freezer aisle. So, to mix it with the other ingredients it needs to be soft. And, according to others, the paper wrappers work but I haven’t tried it. I hope this helps, thanks!!

        • avatar
          Susan says:
          June 10, 2015

          Hi Dana. Your Key Lime individual pies are darling. I would love the recipe…I was unable to find it on your cute site. Thank you for your reply. ♡Susan
          PS. I will make them for our dessert post our Feast Of The Seven Fishes this year on Nantucket 🙂 ♡ Thank you.♡

          • avatar
            Dana DeVolk says:
            June 10, 2015

            Hi Susan, the recipe is on the post you’re on now, just click on the image that says click here to read more under the picture and you will see the rest of the post. I know you will love them, thanks for asking!

      • avatar
        Linda says:
        June 3, 2015

        Nelly & Joe’s makes a good bottled key lime juice. If it isn’t available in Spain you can probably order on line.

  2. avatar
    July 8, 2014

    These are so perfect! I love individual desserts. It stops me from eating an entire pie.

  3. avatar
    wally says:
    July 8, 2014

    “Let the whipped topping dethaw…”

    Um, let’s think that one through. Thawed = not frozen. Dethaw = freeze.

    • avatar
      Dana DeVolk says:
      July 8, 2014

      WOW, thanks for pointing that out for me! I think I meant defrost, sometimes I get caught up in the typing. Fixing it now!

  4. avatar
    July 8, 2014

    These key lime pies looks so delicious! I love the individual size…thanks for sharing!

  5. avatar
    Sarah Fuller says:
    July 8, 2014

    I believe Key Lime Pie is my favorite dessert ever!

  6. avatar
    Kelly says:
    July 8, 2014

    Yum! Can’t wait to try these cute little pies 🙂

  7. avatar
    Julie V. says:
    July 8, 2014

    These look amazing! I love that they are upside down cupcakes.

    Also, I can’t help but notice that your silicone baking cups are beautiful. Mine are definitely worse for wear, but they’re 5 years old.

  8. avatar
    July 9, 2014

    These look so yummy, beautiful and fun! Guess that’s weird way to describe a pie lol

  9. avatar
    July 9, 2014

    Dana, what a perfect summer dessert, and I love the upside downness (is that even a word,lol) of these cute little pies! I think I’m going to make these tonight!
    hugs, Vicki

  10. avatar
    Katie says:
    July 9, 2014

    Yum!! I can’t wait to try these delicious things! I love key lime pie!!! I would love it if you linked this up to my Motivate Me Monday linky party at IT’S A ginger SNAP.

  11. avatar
    Ann says:
    July 10, 2014

    These are sooo adorable! I bet the taste just as good too!

  12. avatar
    July 10, 2014

    I love Key Lime Pie! Maybe if I make individual pies, I won’t eat as much.

    Just kidding. I’ll probably eat 10…lol.

    • avatar
      Dana DeVolk says:
      July 10, 2014

      LOL, that’s like my husband, he has 4 at a time!!

  13. avatar
    July 10, 2014

    Your blog my just blow my diet! Everything looks so good! Thanks for sharing on the Thursday Blog hop!

  14. avatar
    Anne says:
    July 10, 2014

    Beautiful and simple! I love key lime pie, this sounds delicious!

  15. avatar
    Nicole says:
    July 11, 2014

    Wow, these look incredible! You have an amazing collection of recipes here. SO glad I found you.

  16. avatar
    Beverly says:
    July 11, 2014

    Wow, these look great. I have lots of key limes coming so I will be making these.
    Thanks for sharing,
    Bev

  17. avatar
    Deb says:
    July 11, 2014

    They are beautiful! Going to make them this weekend. Is there a substitute for the silicone cupcake liners?
    Deb

    • avatar
      Dana DeVolk says:
      July 11, 2014

      Good question, you could make them in a cupcake tin, which would be super easy to store in the freezer. Only down side is having the flip the whole thing over and all of them popping out. If you are making them for a party that wouldn’t be an issue. OR after popping them out, place them in zip lock bags and put them back in the freezer until ready to eat. Thanks so much, let me know how it comes out!

      • avatar
        darlene says:
        March 30, 2015

        Can I use paper cupcake holers as I dont have the silcone ones?

        • avatar
          Dana DeVolk says:
          March 30, 2015

          Another commenter said she tried using paper liners in a cupcake tin and freezing them like that. I haven’t personally tried but she said they worked great! Thanks for asking 🙂

      • avatar
        Sandra says:
        March 18, 2016

        UK here. Don’t think we have whipped frozen topping available. Would they work with rel whipped cream

        • avatar
          Dana DeVolk says:
          March 18, 2016

          Yes!! I think they might freeze a tad more solid but it will definitely work.

    • avatar
      Dawn says:
      July 31, 2014

      I used paper cupcake liners and kept them in the cupcake tin while freezing. worked like a charm. The paper comes off very easy hassle free. I just made these last night. Fantastic!!

  18. avatar
    Diana says:
    July 12, 2014

    I have a ton of those little muffin cups and never knew what in the world to do with them! Now I know! Love this idea and those key lime pies are so cute!! Thanks so much for linking up. Pinning and sharing on FB. 🙂 Xoxo

  19. avatar
    July 12, 2014

    my hubby would love these. Thank you for joining in the fun at the Thursday Favorite Things Blog Hop. ♥

  20. avatar
    July 13, 2014

    Hi! I co-hosted Snickerdoodle Sunday this week and these look fantastic! I lived in South Florida for many, many years and will forever have a soft spot in my heart for key lime pie- can’t wait to try these sometime soon!

    Sarah (Sadie Seasongoods)

  21. avatar
    maya says:
    July 13, 2014

    I will definitely be trying these key lime pies! Looks yum!

  22. avatar
    Erin says:
    July 14, 2014

    What a great recipe, Dana! And they look so pretty too! Pinning this and probably several more of your recipes 🙂

  23. avatar
    Akaleistar says:
    July 15, 2014

    They’re so pretty and look delicious!

  24. avatar
    July 15, 2014

    Just fabulous! AND….being featured this week as a favorite of NIBBLES BY NIC in Wonderfully Creative Wednesday!!! woohoo!!!! – nic xo

  25. avatar
    Šárka says:
    July 16, 2014

    Oh these looks awesome, I could eat like five right away! 🙂

    • avatar
      Glenda McNew says:
      May 30, 2015

      So attractive and appealing– love the flavor of lemons and limes! Will try these!

  26. avatar
    Tara says:
    July 18, 2014

    Has anyone ever tried this using graham cracker crumbs? I want to use them but not sure how much to use.

  27. avatar
    July 24, 2014

    You had me at key lime pie! This looks like an awesome recipe. I must try. I’m now following you on all SM so I don’t miss another silly detail! 😉

    Jillene@ inkhappi

  28. avatar
    Jodi says:
    July 24, 2014

    These look fabulous! My husband’s favorite dessert is key lime pie but now that we are partial empy-nesters we don’t want a whole pie to tempt us. These may be the perfect solution. Do you know if I could use real whipped cream instead of the whipped topping? Or could recommend something else? Thanks!

    • avatar
      Dana DeVolk says:
      July 25, 2014

      To be honest I’m not sure. I haven’t tried using real whipped cream, my husband has issues with milk and cream sometimes so I tend not to use it in desserts. My biggest concern would be the texture, it might not be as smooth and possibly more icy. BUT, it might work out just fine. I’m sorry I don’t have an answer but if you try it and it works PLEASE come back and let us know! Thanks so much!

  29. avatar
    July 25, 2014

    Oh yum! Can’t wait to try these. I love how simple they are and yet they look like you’ve spent a lot of time creating them. Think I could use real whipped cream instead of the whipped topping? I think I’m going to try it.

  30. avatar
    Steph T says:
    August 8, 2014

    I tried these tonight!! Amazing!!! Thanks for sharing this wonderful recipe. Super delicious and super easy. 🙂

    • avatar
      Pam Fuller says:
      January 19, 2015

      In UK we would use digestive biscuits for this type of recipe, same as base for cheesecakes.

  31. avatar
    Lynne says:
    August 14, 2014

    Hi, I don’t think we have Graham crackers in Australia. Could you tell me what they are like, please. Are they a sweet biscuit? like a wheat or digestive biscuit? I love the look of your Key Lime biscuits and will make them with a similar biscuit. Many thanks.

    • avatar
      Dana DeVolk says:
      August 15, 2014

      They are like a thin, dry, crunchy, sweet cracker. Not exactly a cookie but almost, lol. Sorry a little hard to explain but anything that is a crunchy just vanilla or plain cookie will work the same way. Thanks so much for coming by!

  32. avatar
    Mary Ellen says:
    August 20, 2014

    I’m pinning this one too. My husband loves key lime pie and these look wonderful.

  33. avatar
    Jenna says:
    October 9, 2014

    Could you tell me how many ounces of condensed milk you used? My grocery store offers a couple different sizes. Thank you!

  34. avatar
    NJGiGi says:
    October 20, 2014

    My son loves Key Lime Pie. He lives in Florida and will come to visit next summer. Would love o make these but he is diabetic. Any suggestions on how to cut out the sugar in the sweetened condensed milk? Thanks.

    • avatar
      Dana DeVolk says:
      October 20, 2014

      I’m sorry but I don’t know of a way to get rid of the sugar in the sweetened condensed milk. However, if you find another solution I’m sure we would love to hear it! Thanks so much!

    • avatar
      emmelle12345 says:
      March 4, 2015

      you can make your own condensed milk, it requires cooking over the stove top but you can use skim or 2% instead of whole if you prefer lower fat too. I would try one of the recipes found on the internet & play around with sugar substitutes that you are familiar with, like Splenda for cooking, etc. You could start out making it with half sugar half Splenda & each time you make it, reduce the sugar further & increase the substitute until you are happy with the ratio/taste.

  35. avatar
    Claudia says:
    November 1, 2014

    I don’t have any silicone baking cups and was wondering if you could use regualar paper baking cups and just reverse the order of filling.

    • avatar
      Dana DeVolk says:
      November 1, 2014

      I’ve never used them so I can’t tell you for sure they would work. I would think the foil baking cups would work better, but I would still layer them the same way. You want the graham cracker crust on top so it will have a good foundation to sit up right after taking them out of the cups. If you do try the paper ones, I would love to know how they came out, thanks!

      • avatar
        Rachel says:
        November 9, 2014

        Someone above commented that paper liners worked great for them.

  36. avatar
    Hadia says:
    November 4, 2014

    What a fabulous dessert. I can’t wait to try!

  37. avatar
    Judy says:
    November 18, 2014

    When you remove them from the freezer….let’s say a week after I make them….do I let them sit out or in the fridge for a bit?

    • avatar
      Dana DeVolk says:
      November 18, 2014

      Definitely! A good 5-10 minutes should do it.

  38. avatar
    Lauren says:
    November 24, 2014

    Could you give an estimate on the measure of graham cracker crumbs? I went the easy route and bought a box of graham cracker crumbs, therefore I have no clue I how much equals “one sleeve.” Thanks so much! I’m from Florida and I’ve always loved key lime pie!! Looking forward to sharing these for Thanksgiving!

    • avatar
      Dana DeVolk says:
      November 24, 2014

      Uh oh, I’ve never used graham cracker crumbs in the box, I didn’t even know they made those! I think it would be about 3/4 of a Cup to a whole Cup, unfortunately I don’t have an exact answer, so sorry!

  39. avatar
    Gaylynn Goff says:
    December 3, 2014

    Cutest thing I have EVER seen! I love the upside down look…what a great idea for a bridal shower! No doubt they will taste good! So excited to try!!

  40. avatar
    Jamie says:
    December 21, 2014

    I made these today using fat free sweetened condensed milk and low fat cream cheese to cut down on the calories. They were an absolute hit! Can’t wait to try it with lemon or raspberry. Thanks for a great recipe!

    • avatar
      Dana DeVolk says:
      December 21, 2014

      Yay, so glad you liked them! Thanks for letting us know 🙂

  41. avatar
    Donna says:
    January 1, 2015

    I made this yesterday and it was a huge it, it was so smooth and creamy, thank you so much!!

    • avatar
      Dana DeVolk says:
      January 1, 2015

      YAY, so glad you liked them, thanks for letting us know!

  42. avatar
    Elisha says:
    January 17, 2015

    This is a wonderful recipe! I was feeling the winter blues and this made me feel so much better. I will defiantly be making this more than once this summer! Thank you

  43. avatar
    Esther says:
    February 1, 2015

    These look delicious! I’d love to try them ..
    I’m just wondering if when you say whipped topping do you mean already whipped?

  44. avatar
    Mer says:
    February 5, 2015

    what size silicone cupcake liners do you use? Amazon.com has many different sizes. Are these mini or regular cupcake size or?

  45. avatar
    Rebecca says:
    February 8, 2015

    Do these have to be frozen? Would they set up fine in just the fridge?

    • avatar
      Dana DeVolk says:
      February 8, 2015

      I haven’t tried that but I’m almost positive it will not set up right. If you do try it and it works, I would love to know, thanks for asking!

  46. avatar
    Susan says:
    March 7, 2015

    These look amazing, and I can’t wait to try them! I love anything key lime, but lately I’ve fallen in love with Meyer Lemons…could I use the Meyer Lemons in this recipe? Thanks!!

    • avatar
      Dana DeVolk says:
      March 7, 2015

      Most definitely, the taste will be slightly different but still amazing!!!

      • avatar
        Susan says:
        March 10, 2015

        Thank you for the quick reply! Can’t wait to try it!

  47. avatar
    Megan says:
    March 11, 2015

    I love Key Lime Pies, and I love ice cream! What a perfect combination! I will definitely be making these soon.

  48. avatar
    Jerry says:
    April 27, 2015

    sounds great! can’t wait to try. having a dinner party this weekend, will try this recipe. by the way, your photos look great! I’ve tried photographing food before and it’s not easy. Great job!

  49. avatar
    Lisa says:
    April 28, 2015

    These look awesome… you rock cant wait to try them

  50. avatar
    Laurie Evans says:
    May 1, 2015

    I make these often and share them with the neighbors, they are a HUGE hit with everyone!

  51. avatar
    Betty says:
    May 2, 2015

    I just made these and they are awesome , found them posted on FaceBook. For anyone who use already crushed Graham Crackers it is almost a cup of pre crushed crumbs.

  52. avatar
    Mumbling Mel says:
    May 14, 2015

    These would be perfect for a cookout this summer! Such great recipes, I have to get off your site because to many great looking recipes and your going to make me fat! jk I’m pinning them for later! 🙂 Can’t turn down good food!

  53. avatar
    Katie says:
    May 16, 2015

    I pinned this recipe a couple of weeks ago and had to make it immediately! So of course, I did. My friends loved it. They are the perfect size (not too little, but not too much). I am making them again tonight for the family. I love how you put the graham cracker topping on the top of the the cupcake liner- it makes it that much simpler to take out once the mini pies are formed. Thank you for sharing!

    • avatar
      Dana DeVolk says:
      May 16, 2015

      So glad you liked them, thanks for letting us know!!!

  54. avatar
    Rhianna says:
    May 17, 2015

    Can I just make a whole pie ?

    • avatar
      Dana DeVolk says:
      May 17, 2015

      Of course! I’ve never tried, so I’m not sure how the proportions of crust to filling will come out. Also, it will probably need to freeze for longer. I would love to know the results!

  55. avatar
    May 27, 2015

    We just visited the Florida Keys last week and we all had our first taste of Key Lime pie! OH MY!!! My whole family is in love! My youngest said it’s his favorite dessert! These are going on my summer must make list! Thanks for sharing!

  56. avatar
    Glenda says:
    June 4, 2015

    Somehow I haven’t been able to find the recipe. What am I doing wrong?

    • avatar
      Dana DeVolk says:
      June 4, 2015

      There are two pages to this post, click on the “click here to continue reading” for the recipe

  57. avatar
    Christine says:
    June 9, 2015

    These look lovely! Key lime is one of my favorite flavors! I just found some key limes at the store last week! Pinned! Can’t wait to try these! These would make a delicious addition to my Ice Cream Social going on at my blog, would love for you to add your link!
    Have a great week!
    Christine@CherishingaSweetLife

  58. avatar
    Amber M. says:
    June 10, 2015

    Do you think that it would be possible to do a cheesecake version of this?

    • avatar
      Dana DeVolk says:
      June 10, 2015

      Yes, you can! I bet that will be delicious too!

  59. avatar
    nk says:
    June 12, 2015

    sorry, I’m in Central Europe, how much is one can, one stick, one sleeve? Do you happen to have the recepie in metric measurements? Thanks!

    • avatar
      Dana DeVolk says:
      June 12, 2015

      The one can is 14 oz, the one stick is a 1/2 a cup and one sleeve of graham crackers is 1 Cup of them crumbled. I hope that helps, I don’t know the metric system so sorry!

  60. avatar
    Jennifer says:
    June 12, 2015

    This sounds so yummy and refreshing for summer. Gotta try it!

    By the way, I’d love to have you post on my new blog hop (open all weekend) at http://www.myflagstaffhome.com, if you’re interested.

    Jennifer

  61. avatar
    Susan says:
    June 12, 2015

    Hi Dana. Super. I found your delicious recipe. Thank you 🙂 Have you ever tried the recipe with a butter substitute? Any ideas would be great. Cheers.♡ Susan

    • avatar
      Dana DeVolk says:
      June 12, 2015

      Hi Susan! No, I haven’t tried it with a butter substitute. I think it would work but the crust might not stay as solid and compact. I would love to know the results if you try it!

  62. avatar
    June 12, 2015

    PERFECTION! Love the pies, love the photo! Thank you for linking up with Thursday Favorite Thing!

  63. avatar
    Carol says:
    June 28, 2015

    Could I substitute bottled key lime juice for fresh squeezed? If so, would I use the same amounts? Can’t wait to make these!

  64. avatar
    JULIE says:
    June 29, 2015

    Hi, I am just new to all of this & wondered where I can get the recipe? I am in Australia, & never heard of the biscuits that you mentioned?

    They look amazing & can not wait to make them!

    thank you Julie

  65. avatar
    LiNdsey says:
    July 2, 2015

    after the fours hours freezing time can they be topped and the stored in the refrigerator until serving?
    Thanks!

    • avatar
      Dana DeVolk says:
      July 2, 2015

      That depends on how long until you serve them. If it will be less then 20 minutes, I think that would be fine. But, if it’s more, than I would pop them out of the molds, place them on a sheet tray or a plate (depending how many you need) and place that back in the freezer. Then all you have to do when you’re ready to serve is place them on plates or your serving platter, top with topping and BAM! Good to go. Hope this helps!

  66. avatar
    Christina says:
    July 8, 2015

    Has anyone tried these with real whipped cream? I would like to make them but don’t like all the processed ingredients in CoolWhip. Thanks!!

    • avatar
      Dana DeVolk says:
      July 8, 2015

      I have never tried that but I’m pretty sure it would be about the same… probably even better!

  67. avatar
    Carol Martino says:
    July 12, 2015

    How do I get the recipe ?

  68. avatar
    Lissy says:
    July 13, 2015

    Made them today… I tell you… best dessert ever..
    I don’t like desserts to sweet, but this is so fresh and perfect.

    I used paper cupcake liners, worked perfectly. Had to convert all the amounts to European standards, that did go well too. We don’t have graham crackers, but i used digestive crackers instead and added a spoon of honey to the crumble/butter mixture.

    Thnx for sharing!!

    • avatar
      Lissy says:
      July 13, 2015

      oh by the way…i used freshly whipped cream and added some powder that makes it a bit stiffer.

      If you click my name you will see a photo from my little pie. 🙂

  69. avatar
    marcy says:
    July 16, 2015

    Just made these for my daughter’s wedding next month. I made them in a silicone heart mold and some in canale (spelling) silicone molds. They all came out beautiful and delicious. I know they are really more of a summer dessert, but they would be adorable in my silicone snowmen molds for the winter holidays. A little reminder of the summer in the middle of winter. Thanks for this wonderful recipe.

    • avatar
      Dana DeVolk says:
      July 16, 2015

      Perfect! I’m so glad they came out so nice, thanks for letting us know!

  70. avatar
    Ashley says:
    July 22, 2015

    Love the recipe…they are wonderful. It makes a large quantity for just myself and my husband. Curious if since you are freezing them anyway if anyone has tried freezing extra filling and thawing for later use?

    • avatar
      Dana DeVolk says:
      July 22, 2015

      Nope I have never tried that. I don’t really recommend that either. Freezing, thawing and refreezing cream cheese doesn’t sound like the best thing to do to me. I’m real funny with refreezing something that was frozen. BUT, the minis last a long time so I would just make them all up then pop them out as you want! Thanks for asking, great question!

      • avatar
        Ashley says:
        July 22, 2015

        Thank you for the quick response! Was waiting to either make the rest or try freezing it!! I guess I’m making them!

  71. avatar
    Jade says:
    July 31, 2015

    How many ounces is a normal can of sweetened condensed milk? 14?

  72. avatar
    shiu says:
    August 27, 2015

    This looks soo delicious.. I would love to try.. bt we dont get graham crackers, what can i use instead of graham crackers?

    • avatar
      Dana DeVolk says:
      August 27, 2015

      I’m not sure where you’re located but I have heard digestive biscuits are similar. But, you would have to add a touch of sugar to them.

  73. avatar
    Janet van Niekerk says:
    October 9, 2015

    Hi Dana. These look so incredibly yummy and I am definitely going to try this recipe of yours out! But I’m in South Africa and we don’t have whipped topping. Can you describe the main ingredients of whipped topping? Is cream one of them? Do you think I can use whipped dairy cream instead? Thanks! Janet

  74. avatar
    Minna Smith says:
    October 13, 2015

    I’m on your website for the individual key lime pies, but all I can access are peoples’ comments – how do you access the actual receipe???!!!! My daughter wants to make these for our Thanksgiving dinner tomorrow! Please email the recipe or the link for the recipe. The website isn’t working.

  75. avatar
    Kim Maher says:
    November 24, 2015

    Need help I can’t get the key lime recipe to pull up and I made these last year for Thansgiving and I was asked to bring them again. They were the bomb please help. Can I get a link or the recipe emailed to me.

    • avatar
      Dana DeVolk says:
      November 24, 2015

      Just click on the image that says “Click here to continue reading” That takes you to the recipe.

  76. avatar
    Selena says:
    November 24, 2015

    I tried making these a couple nights ago and just taste-tested one yesterday–delicious! My only question is, how do you make the graham cracker crust stick to itself? The layer that sticks to the frozen cheesecake is fine but when I flip my cheesecakes over any excess graham cracker crumbs don’t stick. I followed the recipe to a T so I didn’t think it would be the amount of melted butter that was the problem. Thanks!

  77. avatar
    Melissa says:
    March 23, 2016

    These are gorgeous! Any tricks on how to make the cool whip on top look as good as yours? Thanks!

    • avatar
      Dana DeVolk says:
      March 23, 2016

      Easy! Just place the cool whip in a zip lock bag, spread it to one of the bottom corners and snip off a 1/4 of an inch off the corner, then just pipe it on!

  78. avatar
    Brooke Fredrickson says:
    March 26, 2016

    I would like to make these for Easter tomorrow. Can I make tonight and leave in the freezer right side up until ready to serve then flip them over and dress them before dinner?

    • avatar
      Dana DeVolk says:
      March 27, 2016

      Too late to answer now, but yes you can make these a month in advance and do that.

  79. avatar
    Mandee Mignerey says:
    April 23, 2016

    So I’m making these for a bridal shower, but I put the crumbs on the bottom thinking I can just leave them in the paper liners. Now I’m just worried that when they go to eat them the graham cracker crumbs will go everywhere, and for that reason they might be easier to eat with a fork. Also, I have to travel about an hour to get to where the shower is. So do you think they will be okay in coolers with ice? Love the flavor! So delicious!

    • avatar
      Dana DeVolk says:
      April 23, 2016

      You need to eat these with a fork or spoon either way. I’ve never made them that way so I’m not sure, I would assume everything will be fine. As for the trip, yes a cooler on ice is good but try to get them back in a freezer until just before serving.

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