Mini Key Lime Pies (Gluten-Free)

These GF mini key lime pies are the perfect balance of creamy, tangy, and sweet. Made with a crisp gluten-free crust and fresh lime flavor, they’re ideal for parties, summer gatherings, or make-ahead desserts.

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Mini desserts for parties and dessert tables

These individual gluten-free key lime pies are creamy, zesty, and perfectly portioned. They come together easily and are a crowd-pleasing dessert for summer parties, holidays, or anytime you crave a fresh citrus treat. Similar to these mini cheesecakes recipe, which are a perfect party, make-ahead, no-fuss dessert.

They’re made with a crisp gluten-free crust, fresh lime flavor, and finished with whipped cream. Ideal for serving guests, they’re easy to make ahead and a great alternative to traditional full-size pies for stress-free entertaining.

Some notes about the main ingredients of this recipe:

• Cookies: gluten-free digestive cookies, like graham crackers.
• Condensed milk: sweetened condensed milk.
• Lime: fresh lime juice and zest.

How to make this gluten-free citrus dessert (key lime pie)

Preheat oven to 350°F (180°C). Line a 12-muffin-count pan with liners.

For the crust:

Combine the cookie crumbs and the melted butter in a medium bowl. Place a tablespoon of crust mixture into each liner and press hard. Bake the crusts for 5 minutes and let them cool at room temperature.

For the filling: 

Whisk the egg yolks and the lime zest in a medium bowl. Add the condensed milk and mix, and then pour the lime juice. Mix and set aside to thicken while the crust low temperature. 

Place the mixture in the prepared pan, dividing evenly. Bake for 8-10 minutes until the edges are set, and the centers slightly jiggle. Keep in mind that all ovens are different.

Let cool at room temperature and then place covered in the refrigerator to chill for at least 3 hours, ideal overnight.

Serve the cheesecakes with whipped cream and lime zest (optional).

Store leftovers covered in the refrigerator. You can freeze the mini cakes in an airtight container.

Baking tips and variations

• Firmly crust: Use a spoon to press the crust tightly so it holds together after baking.
• Don’t overbake: Bake just until the edges are set, and the center is still jiggling.
• Chill before serving: for the best consistency, refrigerate the mini pies for at least 3 hours; overnight is ideal.
• Lemon: Replace key lime juice with fresh lemon juice.

For more mini desserts for gatherings:

• Mini Cheesecakes
• Lemon Mousse with GF Oreos
• Brigadeiros
• Coconut Brigadeiros
• Chocolate Mango Pudding
• Lemon Posset
• Banana Split (Banana cream + dulce de leche + chocolate)

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