Who’s ready for a treat that feels indulgent but is actually good for you?

These Mini Healthy Key Lime Pies are naturally sweetened, tangy, and creamy with just the right amount of zing. The buttery almond crust pairs perfectly with the silky key lime filling. Plus, since they’re portioned into individual servings, they’re perfect for parties or meal-prep-friendly indulgence.

I love how these pies bring summer vibes to your kitchen no matter the season. And here’s the kicker—they’re no-bake! So easy to whip up without breaking a sweat. Let’s make this tropical dream come true!

How to Make It

Making these pies is a breeze, even for beginners.

First, you’ll whip up the almond-based crust, pressing it into a muffin tin for those cute, individual servings. The filling? It’s a creamy mix of cashews, coconut cream, and fresh key lime juice, naturally sweetened with maple syrup. After blending until smooth, you’ll spoon the filling over the crust and pop them in the fridge to set.

The hardest part? Waiting for them to chill! But trust me, the result is worth every second. The refreshing lime flavor shines through in every bite.

Make Ahead Method

Hosting a gathering? These pies are the ultimate prep-ahead dessert.

Make the crust and filling the night before, assemble them, and let them set in the fridge overnight. This gives the flavors time to meld beautifully. They’ll hold up well for 3–4 days, making them a convenient option for busy schedules or special occasions.

If you’re planning on freezing them, assemble the pies in advance and store them in an airtight container. Thaw them for about 30 minutes at room temperature before serving.

Pro Tips

Soak the cashews: Soft cashews are key to that creamy texture. Soak them in hot water for at least an hour or overnight in cold water.
Press the crust firmly: This helps the pies hold their shape and makes them easier to remove from the muffin tin.
Use fresh key lime juice: Bottled juice can’t beat the bright, fresh flavor of freshly squeezed limes.
Chill completely: Let the pies set for at least 4 hours in the fridge to ensure they hold their shape when serving.

Storage

Fridge:

Store these mini pies in an airtight container in the fridge for up to 4 days. Place parchment paper between layers to prevent sticking.

Freezer:

Want to keep them longer? Freeze the pies for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container. Thaw in the fridge or at room temperature for a fresh-tasting treat.

Tools For This Recipe

Muffin tin for perfectly portioned pies.
Food processor or blender to get that silky-smooth filling.
Mixing bowls for the crust and filling prep.
Citrus juicer to make squeezing limes a breeze.
Spatula to scrape every last bit of filling.

FAQs

Can I use regular lime juice instead of key lime juice?
Absolutely! Key lime juice has a slightly more intense flavor, but regular limes work beautifully in this recipe.

Are these pies vegan?
Yes! The ingredients are entirely plant-based and dairy-free.

What can I substitute for almonds in the crust?
Try pecans, walnuts, or even oats for a nut-free version.

Can I make this without a food processor?
A high-speed blender can do the trick. Just make sure to pause and scrape down the sides for a smooth texture.

Mini Healthy Key Lime Pies (Naturally Sweetened)

Tangy, creamy mini key lime pies made with wholesome ingredients and naturally sweetened. No-bake and perfect for portion control.

Print Recipe

Prep Time 15

Chill time 4

Total Time 4 15

Course Dessert

Cuisine American

Servings 12 mini-pies

Ingredients

For the Crust:

1 ½ cups almond flour
3 tablespoons coconut oil melted
2 tablespoons maple syrup

For the Filling:

1 ½ cups raw cashews soaked
1 cup coconut cream
½ cup fresh key lime juice or regular lime juice
⅓ cup maple syrup
1 teaspoon vanilla extract
Zest of 2 key limes

Instructions

Prepare the Crust:

Combine almond flour, coconut oil, and maple syrup in a bowl. Mix until it resembles wet sand.
Divide the mixture evenly into a greased muffin tin. Press firmly to form the crust. Set aside.

Make the Filling:

Drain and rinse the soaked cashews.
In a blender, combine cashews, coconut cream, lime juice, maple syrup, vanilla extract, and lime zest. Blend until smooth and creamy, scraping down the sides as needed.