So confession, growing up I wasn't really in to sweets, crazy right? I didn't like candy bars, wouldn't eat chocolate ice cream, hated frosting and usually requested angel food cake (no frosting or glaze) with strawberries for my birthday cake. Over time my dessert palette has expanded and while I'm still picky about my sweets (still not a frosting fan) there are a few treats I have a serious weakness for. One of them is the key lime pie. In this picture, a buttery cinnamon crust meets creamy citrus with a fresh layer of whipped cream to marry all the flavors together. It's a beautiful thing!
A word of advice if you were hoping to find a healthy treat, you're looking at the wrong dessert. These aren't really healthy, not low carb and not even low sugar, but they are darn delicious and you will not regret eating one...or...two of these delicious summery treats.
I brought in a platter of these beauties to the Hubs work and they were gone in about 5 minutes flat. I think that means that they liked them?!?
No Bake Mini Key Lime Pies
1 and 1/2 sleeves honey graham crackers
3 tablespoons butter, melted
1/2 teaspoon cinnamon
12 oz cream cheese, set at room temperature for at least an hour or until very soft
1-14 oz can sweetened condensed milk
1/2 cup fresh squeezed key lime juice
Zest from 2 key limes
Additional lime zest, for garnish
Combine graham crackers in a food processor or blender and pulse until fine crumbs form. Toss graham cracker crumbs with butter and cinnamon.
Place liners into muffin pan and add 1 heaping tablespoon of the crumb mixture to each liner. Press crumbs down with the bottom of a small glass or measuring cup.
Using a hand mixer beat the cream cheese until smooth and then add the sweetened condensed milk and key lime juice, beating again until smooth. Stir in the lime zest. Fill muffin cups with cream cheese mixture. Refrigerate for at least 3 hours or overnight. When ready to serve, top with whipped cream and grated lime zest.