If you love the sweet-tart flavors of Key lime pie but don’t feel like turning on the oven, this Key lime pie mousse will be your new go-to. It’s everything the classic dessert is — bright, tangy, creamy, and just sweet enough — but it comes together in about 20 minutes and sets in the fridge. Think of it as the laid-back cousin to a traditional Key lime pie: same nostalgic flavor, way less effort. If you’re already a fan of no-bake desserts like peanut butter chocolate mousse or banana pudding, then this one will fit right into your repertoire.

The base is a quick homemade graham cracker crumble, lightly toasted in butter and sugar for that unmistakable pie crust crunch. The mousse itself is a dreamy blend of whipped cream, cream cheese, lime juice, and sweetened condensed milk (similar to what’s used in no-bake cheesecake or Key lime pie bars). It’s ultra-light and silky, with a generous swirl of whipped cream on top (don’t skip it!). If you’re planning ahead, you can make these little parfaits up to three days in advance — just hold off on the topping until right before serving.

Why You’ll Love It

• Meet the easier Key lime pie. All the bright, creamy flavor of Key lime pie — no oven (or pie crust) required. Its light, luscious texture feels fancy, but takes just 20 minutes to whip up.
• It’s make-ahead-friendly. Plus, you can chill it in the fridge for up to 3 days.

Key Ingredients in Key Lime Pie Mousse

• Cream cheese: This gives the mousse its rich, tangy body. Let it come to room temperature for the smoothest texture — no lumps allowed.
• Sweetened condensed milk: The real MVP for that signature Key lime pie sweetness and silky consistency. Beware similar-sized cans of evaporated milk — it’s not the same thing!
• Lime juice: Fresh is non-negotiable here; it adds a bright, citrusy punch. You can use either regular limes or key limes. In a pinch, you can use bottled key lime juice.
• Lime zest: A little zest offers big depth and fragrance. Use a Microplane and be careful to avoid the bitter white pith.08
• Heavy cream: When whipped to soft peaks, it makes the mousse airy and light. You’ll use it in both the filling and the topping.
• Graham crackers: Toasted in butter and sugar, these stand in for traditional pie crust. Crush them coarsely for the best texture (think: crunchy crumbles, not dust).
• Sour cream or full-fat Greek yogurt: When mixed into the whipped topping, it adds a tangy balance to all the sweetness. Use whichever you have on hand; they both work beautifully.

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