Key Lime Pie Cookie Cups – Mini Lime Desserts with Creamy Filling

Key Lime Pie Cookie Cups are little lime sugar cookie shells filled with creamy Key Lime Pie filling—bite-sized, tangy, sweet treats that always impress.

I discovered these when I was craving something fresh but simpler than a whole pie. No slicing, no mess, just perfect cups packed with bright lime flavor. They’re a fun twist on the classic key lime pie recipe.

Why Cookie Cups Are Better Than Classic Pie

You might wonder: why make cookie cups instead of a slice of key lime pie? Good question. I’ll tell you why I love them:

• They’re portable and easy to serve—no plate needed.
• The lime sugar cookie shell adds extra citrus zip over traditional graham crust.
• Tiny cups mean portion control and less waste.
• You skip messy slicing. No fork. No crumbs.

I like how carefree they are. If you’ve ever made a no-bake key lime pie, you know the filling gets everywhere. Here? No drama.

Ingredients & Variations

Cookie Cup Shell (Lime Sugar Cookie Dough)

• 1½ cups flour
• ¼ cup sugar
• Zest of 1–2 limes
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup softened butter
• 1 egg

This uses lime cookies’ style dough—zesty, buttery, citrusy. It forms the cups.

Filling (Classic Pie Inspired)

• 1 can (14 oz) sweetened condensed milk
• ½ cup fresh key lime juice
• Zest of 1–2 limes

Classic flavor, just miniaturized. If you want key lime pie mousse cups, add ½ cup whipped cream or 3 oz softened cream cheese to lighten the texture.

No‑Bake Version

If your oven is busy—or it’s too hot—just press dough into silicone liners and chill. Chill the filling too. That’s your no-bake key lime pie cups version.

Step‑by‑Step Recipe

1. Make & Chill the Cookie Dough

Mix flour, sugar, lime zest, baking powder, and salt. Cream butter with egg, then stir into dry mix. Chill for at least 30 minutes. I like to chill mine overnight for sturdier cups.

2. Shape the Cups

Preheat oven to 350°F. Roll dough into small balls, press into muffin tin wells to form cups. They should look like little lime cookie bowls.

3. Bake Shells

Bake 12–15 minutes until edges are just golden. Remove and cool. They’ll firm up and shrink slightly—perfect little vessels.

4. Prepare the Filling

Whisk condensed milk, lime juice, and lime zest for the classic version. If you want mousse‑style cups, gently fold in whipped cream or cream cheese until smooth.

5. Fill & Chill

Spoon the filling into cookie cups. Chill at least three hours—overnight is best. They’ll firm up and taste even brighter.

6. Garnish & Serve

Top with whipped cream, lime zest, or a tiny lime slice. Serve chilled.

Mousse & No‑Bake Alternatives

Want something lighter? For key lime pie mousse cups, whisk the filling into whipped cream or soft cream cheese. Smooth, airy, and oh-so-limey.

No oven? No-bake key lime pie cups are your go-to. Press dough into mini liners, chill, fill, and serve. The filling thickens in the fridge—easy and refreshing.

Pro Tips & Creative Twists

• Use bottled key lime juice (like Nellie & Joe’s) if fresh key limes aren’t available—I’ve done this with great results.
• Flavor options: swirl in raspberry or blackberry for key lime dessert cups recipes with fruity color.
• Try a graham cracker‑lime hybrid shell for a texture contrast.
• For a vegan version, use coconut condensed milk and dairy‑free butter, and whipped topping.

Once I tried adding matcha powder to the crust—it was odd but surprisingly good. Not a traditional idea, but fun to experiment with.

Make‑Ahead & Storage Tips

• You can bake cookie cups days ahead and store them in an airtight container, cool and dry.
• Fill later, chill, and serve within two days.
• Freeze unfilled cookie cups—just thaw before filling.

Perfect for dinner parties or potluck prep. I’ve made them one morning and served them chilled at night, with zero stress.

Serving Ideas & Occasions

These little cups are perfect for backyard BBQs, summer parties, or just weekday dessert. Kids love them.

Add a garnish of whipped cream and lime zest. Arrange on a plate or cupcake stand for a cute presentation. No forks needed—easy grab and go.

FAQs (Simple Answers First)

Q: Can I make these in coconut cups or silicone cups?
A: Yes! Nonstick silicone molds work well, too.

Q: Is there a vegan version?
A: You can use coconut condensed milk and vegan butter—no one will know.

Q: How long should I chill them?
A: Three hours minimum, but overnight gives the best set.

Q: What if I don’t have fresh key limes?
A: Bottled juice works fine—just adjust to taste.

Q: Can kids help make these?
A: Absolutely. Pressing dough and adding filling is kid‑friendly and fun.

Why This Recipe Stands Out

• It merges classic key lime pie recipe flavor into mini key lime pie cups.
• Covers key lime pie mousse cups and no bake key lime pie cups variations.
• Uses lime cookies shell for added citrus crunch.
• Offers vegan, fruity swirl, and make‑ahead ideas that competitors often miss.
• Makes dessert easy, cute, and perfectly portioned.

Final Thoughts

If you love that tangy-sweet taste of key lime pie but want something more fun and portable, these Key Lime Pie Cookie Cups are for you. They’re simple, crowd-pleasing, and surprisingly versatile.

From classic to mousse to no-bake versions, from vegan swaps to berry twists—there’s so much room to play and impress. I hope you try them soon and let me know how creative you get. Enjoy—these will be your new favorite mini dessert.