Key Lime Pie Mason Jar Desserts (no bake)
Fill mini mason jars with a graham cracker crust and key lime pie filling and make these adorable Key Lime Pie Mason Jars! The recipe is completely no bake, uses bottled lime juice for ease, and is easy to prepare ahead of time. Use eight 4-ounce mason jars (1/2 cup) for this recipe.
Ingredients
Key Lime Pie Filling
- 2/3 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 7 ounces sweetened condensed milk (half of a standard can)
- 1/4 cup bottled lime juice (I use Santa Cruz Organic)
- zest of 1-2 limes (to taste) (I use Persian limes)
Crust Layer
- 1/2 cup graham cracker crumbs about 3.5 full sheets
- 1 1/2 tablespoons sugar
- 2 tablespoons unsalted butter, melted
Instructions
Key Lime Pie Filling
- Use a hand mixer with the whisk attachment to whip the heavy whipping cream with the sugar until stiff peaks form. Set aside.
- Use a hand mixer with the beater attachments to whip the softened cream cheese until smooth. Then, add the sweetened condensed milk and mix until smooth. Slowly add lime juice, mixing after each addition. Mix until smooth. Note: If using a different brand of lime juice (or fresh limes) I suggest taste-testing the mixture a few times as you add the lime juice to ensure the flavor is just right. Fresh limes tend to be bolder and brighter than store-bought juice.
- Use a spatula to gently fold in the lime zest to taste. Add as much as you like--you may not want the full amount. Fold in about 3/4 cup of the whipped cream (reserving the rest for topping the jars) until the mixture is smooth. Chill for 6 hours (longer or even overnight is fine).
Crust Layer
- After mixture has chilled, prepare the crust. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter together thoroughly. Divide mixture evenly among eight 4-oz mason jars and gently wiggle each jar to even out the crust. I avoid packing it down as it makes it hard to eat later.
- Scoop the filling evenly into the crust-lined jars, about 1/3 cup of filling per jar. Fill a piping bag with the remaining whipped cream (use a large star tip) and pipe a star or rosette on top of each jar. Sprinkle with additional lime zest if desired.
Notes
Bottled Lime Juice: Key Lime juice is great, but it can be expensive or hard to find. I used Santa Cruz Organic Lime Juice and it worked great. Taste your filling and add both the lime juice and zest to taste.
How to Make Ahead: The assembled jars will keep for five days in the refrigerator, but I suggest making them up to 24-48 hours in advance for the ideal flavor and texture. Add whipped cream just before serving. I have not tested freezing, but I imagine it would work fine for leftovers.
Nutrition Facts
Key Lime Pie Mason Jar Desserts (no bake)
Amount per Serving
Calories
316
% Daily Value*
Fat
22
g
34
%
Saturated Fat
14
g
88
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
67
mg
22
%
Sodium
161
mg
7
%
Potassium
167
mg
5
%
Carbohydrates
25
g
8
%
Fiber
0.2
g
1
%
Sugar
22
g
24
%
Protein
5
g
10
%
Vitamin A
830
IU
17
%
Vitamin C
3
mg
4
%
Calcium
117
mg
12
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.