- 8 ounces cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- ¾ cup bottled Key lime juice
- 1 tub (8 ounces) whipped topping, divided
- 8 tablespoons unsalted butter, melted
- 2 cups graham cracker crumbs
- ¼ cup sugar
- 1 teaspoon ground cinnamon
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Place 24 silicone muffin liners in two 12-cup muffin pans and set aside.
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In the bowl of a stand mixer, beat cream cheese on high for about 1 minute, until creamy. Add sweetened condensed milk and lime juice. Beat on medium for about 1 minute, until smooth.
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Gently fold in half of the tub of whipped topping, about 4 ounces. Scoop mixture into prepared muffin cups, filling about two-thirds full.
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In a medium bowl, combine the melted butter, graham cracker crumbs, sugar, and ground cinnamon. Spoon the mixture evenly over each mini pie and pack it down gently with the back of a spoon. Freeze for about 2 hours, until firm.
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To serve, remove from the freezer. Invert mini pies onto a serving plate, crust side down, and gently remove the silicone liners. Top with remaining whipped topping. Serve frozen.
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If you are wanting another small dessert, try these Mini Fruit Pizzas to sweeten your event!