Cream Cheese Key Lime Pie

4.73 from 22 votes

This tart and refreshing key lime pie with cream cheese is the ultimate summer treat! Make this no-bake dessert the day before serving for best results.

Prep Time30

Cook Time0

Chill Time8

Total Time8 30

Course: Dessert

Cuisine: American

Keyword: Key Lime Pie with Cream Cheese

Servings:

Author: Linley Hanson

Ingredients

Crust

1.5 cups graham cracker crumbs ~12 whole graham crackers
1/4 cup brown sugar
1/3 cup unsalted butter melted

Key Lime Pie Filling

4 oz. cream cheese room temperature
7 oz. sweetened condensed milk room temperature
1 drop of green food coloring optional
1/4 cup key lime juice ~5-6 limes
1/2 cup heavy cream cold
2 tablespoons powdered sugar

Whipped Topping

1/2 cup heavy cream cold
2 tablespoons powdered sugar
Lime zest

Instructions

Make the Crust

Mix the graham cracker crumbs, brown sugar, and melted butter together in a medium bowl.
Transfer the mixture into a 9-inch pie dish. Use your hands to firmly pack the crust into an even layer on the bottom and up the sides of the dish.
Cover the pie dish with plastic wrap and refrigerate for at least 30 minutes (or overnight).

Make the Key Lime Pie Filling

Place the cream cheese in a bowl and beat until smooth and creamy. Use a stand mixer fitted with the paddle attachment or a hand mixer.
Pour in the sweetened condensed milk, lime juice, and food coloring (if using). Beat on low speed until fully combined and smooth, scraping down the sides of the bowl as needed. Set aside.
In a separate bowl, use a stand or hand mixer to whip the chilled heavy cream until soft peaks begin to form.
Add the powdered sugar and continue whipping until still peaks form.
Use a rubber spatula to gently fold the cream cheese mixture into the whipped cream. Be very gentle to avoid deflating the whipped cream.
Pour the filling into the prepared crust. Use an offset spatula to smooth out the top.
Cover the pie with plastic wrap and refrigerate for 6-7 hours or overnight (recommended).

Whipped Topping

When ready to serve, make the whipped topping. Pour the heavy cream into a large bowl and use a stand or hand mixer to whip the chilled heavy cream until soft peaks begin to form.
Add the powdered sugar and keep whipping until stiff peaks form.
Garnish the pie with whipped cream and sprinkle with freshly grated lime zest.
Slice, serve, and enjoy! For clean slices, wipe off the knife between each slice.

Notes

Storage Instructions: If you have any leftover pie, cover it with plastic wrap or transfer it to an airtight container and refrigerate for up to 3 days.
Freezing Instructions: Tightly wrap individual slices in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Let the slices of pie thaw in the refrigerator before enjoying.
Make-Ahead Options: Prepare the crust up to 2 days in advance (cover it tightly with plastic wrap and refrigerate until ready to assemble). Or, prepare the entire pie up to 2 days in advance (keep it tightly covered in the refrigerator until ready to serve). In this case, store any leftovers for 1-2 days.

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