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Key Lime Pie Dip

Key lime pie dip that’s no-bake and bright, creamy, and pale green with graham cracker crumbles pressed on top. Thickened by chilled time, this easy party dessert dip tastes like key lime cheesecake without baking.
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Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

cream cheese
  • 8 oz cream cheese softened
sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
key lime juice
  • 0.33 cup fresh key lime juice about 10-12 key limes
lime zest
  • 2 tbsp lime zest
vanilla extract
  • 1 tsp vanilla extract
whipped topping
  • 1 cup whipped topping folded in
graham cracker crumbs
  • 0.5 cup graham cracker crumbs
butter
  • 2 tbsp butter melted
extra lime zest for garnish
  • 1 extra lime zest for garnish
garnish and dippers
  • 1 Graham crackers for dipping
  • 1 strawberries for dipping
  • 1 apple slices for dipping

Equipment

  • 1 stand mixer

Method
 

Make the key lime base
  1. Beat the cream cheese until completely smooth, scraping the sides as needed so no lumps remain. The mixture should look silky and uniform.
  2. Add sweetened condensed milk, key lime juice, lime zest, and vanilla extract, then beat until smooth and well combined. Pause once to scrape the bowl for even color and flavor.
  3. Fold in the whipped topping until light and airy, keeping the mixture pale green and fluffy. Fold gently until no white streaks remain.
  4. Transfer the dip to a wide serving bowl and smooth the top into an even layer. Refrigerate for at least 1 hour to set the texture.
Add topping and serve
  1. Mix graham cracker crumbs with melted butter until the crumbs look like damp sand. Press or sprinkle the crumb mixture over the chilled dip top in an even layer.
  2. Garnish with extra lime zest and serve immediately with graham crackers, strawberries, and apple slices for dipping. Finish with any extra zest just before serving for a fresh look.

Notes

For the smoothest dip, make sure the cream cheese is fully softened before beating, and fold in whipped topping gently to keep it airy. Refrigerate covered for up to 3 days; the texture may soften slightly but stays flavorful. Freezing is not recommended because the whipped component can break. If you want a lighter option, use low-fat cream cheese and reduced-fat sweetened condensed milk for a lower-calorie version.