No Bake Key Lime Pie in a Jar

There’s something about lime that just wakes you up — like a burst of sunshine you can taste. Every time I make this dessert, I swear it feels like summer sneaks into my kitchen. It’s fresh, it’s bright, and it makes people happy, which is honestly the best kind of recipe there is.

The first time I made these key lime pies in jars, I didn’t plan it out. It was one of those days when the weather was warm, my kitchen was a mess, and I just wanted something simple — something I didn’t have to turn the oven on for. I had some limes sitting in the fruit bowl looking a little sad, a block of cream cheese in the fridge, and a sleeve of graham crackers in the cupboard. I didn’t even measure perfectly. I just crushed, squeezed, mixed — and hoped for the best.

When I dipped a spoon into that first jar, I swear I stopped for a second. The crust was buttery and crumbly, and the filling — cold, creamy, just the right kind of tangy — it hit that spot between sweet and sharp that makes your mouth do a tiny happy dance. It wasn’t “perfect,” but it was real. And that made it taste even better.

That’s what I love about this dessert. It doesn’t demand precision. It’s forgiving. You can throw it together on a lazy Sunday, or layer it in jars for a fancy little dinner — and either way, it’ll taste like sunshine you can eat.

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

For the filling:

• 8 oz cream cheese, softened to room temperature
• 1 can (14 oz) sweetened condensed milk
• ½ cup freshly squeezed key lime juice (regular lime works fine too)
• 1 tsp grated lime zest
• 1 cup cold heavy whipping cream

Directions

Step 1 – The crust
Mix your graham cracker crumbs, melted butter, and sugar in a bowl. It should feel like damp sand — you’ll know it when you touch it. Spoon a bit into each jar and press it down with the back of a spoon. It doesn’t have to be perfect; uneven looks charming. Pop them into the fridge while you work on the filling.

Step 2 – The creamy part
In a big bowl, beat your cream cheese until it’s completely smooth — no lumps. Add the sweetened condensed milk and mix until it’s silky. Slowly pour in your lime juice and zest. The smell right here? That’s heaven.

Step 3 – The whipped cream
In another bowl, whip your cold heavy cream until you get soft peaks — don’t overdo it. Gently fold it into your lime mixture until it looks fluffy and light.

Step 4 – Bring it together
Grab those jars from the fridge. Spoon or pipe the filling over the crusts. Don’t worry if you spill a bit — it adds character. Cover and chill for at least 4 hours, but overnight is even better.

Step 5 – The best part
When it’s time to eat, top with a little whipped cream, a sprinkle of zest, maybe even a tiny lime slice if you want to be fancy. Grab a spoon. Take a bite. Close your eyes. That’s summer.

A Little Note

There’s something quietly joyful about desserts in jars — they feel like little gifts, even if you’re just making them for yourself. They’re portable, shareable, and somehow more personal. And honestly, if you make these once, you’ll start dreaming up versions with mango, berries, or even chocolate. But this lime one — this one’s the keeper.

Recipe FAQs

1: Can I use regular limes instead of key limes?
Absolutely. Key limes are a bit more tart and aromatic, but honestly, regular limes work just fine. I’ve used both — no regrets either way.

2: Do I have to use jars?
Nope! You can totally layer it in a big dish or even small cups. The jars just make it cute and easy to serve.

3: How long does it last in the fridge?
About 3–4 days. But good luck keeping them around that long — they usually disappear fast.

4: Can I skip the whipped cream?
You can, but it really helps the texture stay light. Without it, the filling’s denser, more like cheesecake — still tasty though.

5: Can I freeze them?
Yes! Freeze them without the topping, then thaw in the fridge before serving. They’re amazing half-frozen too — like lime ice cream pie.

No Bake Key Lime Pie in a Jar

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• *For the crust:*

• * 1 ½ cups graham cracker crumbs

• * 6 tbsp unsalted butter, melted

• * 2 tbsp granulated sugar

• *For the filling:*

• * 8 oz cream cheese, softened to room temperature

• * 1 can (14 oz) sweetened condensed milk

• * ½ cup freshly squeezed key lime juice (regular lime works fine too)

• * 1 tsp grated lime zest

• * 1 cup cold heavy whipping cream

Directions

• *Step 1 – The crust*
• Mix your graham cracker crumbs, melted butter, and sugar in a bowl. It should feel like damp sand — you’ll know it when you touch it. Spoon a bit into each jar and press it down with the back of a spoon. It doesn’t have to be perfect; uneven looks charming. Pop them into the fridge while you work on the filling.
• *Step 2 – The creamy part*
• In a big bowl, beat your cream cheese until it’s completely smooth — no lumps. Add the sweetened condensed milk and mix until it’s silky. Slowly pour in your lime juice and zest. The smell right here? That’s heaven.
• *Step 3 – The whipped cream*
• In another bowl, whip your cold heavy cream until you get soft peaks — don’t overdo it. Gently fold it into your lime mixture until it looks fluffy and light.
• *Step 4 – Bring it together*
• Grab those jars from the fridge. Spoon or pipe the filling over the crusts. Don’t worry if you spill a bit — it adds character. Cover and chill for at least 4 hours, but overnight is even better.
• *Step 5 – The best part*
• When it’s time to eat, top with a little whipped cream, a sprinkle of zest, maybe even a tiny lime slice if you want to be fancy. Grab a spoon. Take a bite. Close your eyes. That’s summer.