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.
Ingredients
- 1 and 1/4 cup gluten-free digestive cookies (150g)
- 4 tablespoons unsalted butter
- 8 egg yolks
- 6 teaspoons lime zest
- 2 cans sweetened condensed milk (14 ounces each)
- 1 cup fresh lime juice (228g)
- Whipped cream
Instructions
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 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/lemon zest (optional).
Notes
Store leftovers covered in the refrigerator. You can freeze the mini cakes in an airtight container.