Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 0.33 cup (65g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • 1 pinch Sea salt
  • 8 oz (225g) Full-fat cream cheese, softened
  • 14 oz (397g) Sweetened condensed milk
  • 0.5 cup (120ml) Freshly squeezed lime juice
  • 1 tbsp Lime zest, finely grated
  • 0.5 tsp Vanilla extract

Instructions:

  1. Line a standard 12 cup muffin tin with paper or silicone cupcake liners. Note: This prevents the crust from sticking to the metal sides.
  2. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and sea salt. Pour in the melted butter and stir until the mixture resembles wet sand.
  3. Distribute the crumb mixture evenly among the 12 liners. Use the flat bottom of a small glass or measuring cup to press the crumbs down firmly to create a stable base.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer for at least 2 minutes until aerated and light.
  5. Slowly add the sweetened condensed milk, lime juice, lime zest, and vanilla extract. Continue beating until the mixture is completely smooth and thickened.
  6. Spoon the lime filling evenly over the graham cracker bases in the muffin tin.
  7. Place the tin in the refrigerator or freezer for at least 4 hours to allow the cold emulsification process to set the filling.
  8. In a chilled bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
  9. Pipe or spoon the whipped cream onto the chilled mini pies and garnish each with a lime wheel before serving. Apple Pie Recipe: The Perfect Classic Flaky-Crust Bake — This classic Apple Pie features a tender, buttery flaky crust and a tart, spi...Apple Pie Recipe: Best Homemade Flaky Crust Set Filling — This classic Apple Pie recipe guarantees a flaky crust and perfectly spiced f...No Bake Cookie Dough Cheesecake Triple Chocolate, No Oven Needed — This No Bake Cookie Dough Cheesecake recipe delivers rich, decadent layers of... $img_2$