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98% would make again

No-Bake Key Lime Pie Jars

Tasty Team

1 hr 25 min

1 hr 25 min


for 4 servings

  • ½ cup graham cracker crumbs (40 g)
  • 2 tablespoons sugar
  • 1 pinch kosher salt
  • 2 tablespoons unsalted butter, melted
  • 4 oz cream cheese (115 g), room temperature
  • ⅓ cup sweetened condensed milk (80 mL)
  • ⅓ cup heavy cream (80 mL), divided plus 1 tablespoon heavy cream
  • 3 tablespoons key lime juice, about 3 key limes
  • 1 teaspoon key lime zest, about 4 key limes
  • 2 tablespoons powdered sugar

Special Equipment

  • 4 oz mason jar (115 g), 4 ounces (115

Nutrition Info

Powered by
    Calories 397
    Fat 28g
    Carbs 34g
    Fiber 0g
    Sugar 25g
    Protein 5g

Estimated values based on one serving size.


  1. In a small bowl, mix together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until the texture resembles wet sand. Set aside.
  2. In a medium bowl, beat the cream cheese, condensed milk, and 1 tablespoon heavy cream with an electric hand mixer until smooth and thick and the beaters leave a ribbon when lifted out of the bowl, 3-4 minutes. Using a flexible spatula, fold in the key lime juice and ½ teaspoon key lime zest until just combined.
  3. Place the jars on a baking sheet. Spoon 2 scant tablespoons of the crumb mixture into each jar. Reserve the remaining crumbs. Press down firmly on the crumbs in the jars to form a packed, even layer.
  4. Divide the filling evenly between the jars, about ¼ cup (25 G) per jar. Cover the jars with the lids and refrigerate for at least 1 hour, or up to overnight.
  5. In a medium bowl, whip the remaining ⅓ cup (80 ML) heavy cream and the powdered sugar with an electric hand mixer until soft peaks form.
  6. When ready to serve, top each jar with a dollop of whipped cream, the remaining cookie crumbs, and the remaining ½ teaspoon lime zest. Serve immediately.
  7. Enjoy!

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