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Key Lime Pie Dip

Key lime pie dip is a no-bake key lime dessert dip with a smooth, pale-green filling and crunchy graham cracker crumb topping. Chilled for a creamy, cheesecake-style texture and served with graham crackers, strawberries, and apple slices for easy party dipping.
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Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 stand mixer

Method
 

Make the dip
  1. Beat the cream cheese until completely smooth, scraping the bowl as needed for no lumps and a silky base.
  2. Add the sweetened condensed milk, key lime juice, lime zest, and vanilla; beat until smooth and well combined.
  3. Fold in the whipped topping until light and airy, keeping the mixture fluffy with gentle turns.
Chill
  1. Transfer the dip to a wide serving bowl, smooth the top, and refrigerate for at least 1 hour to firm up.
Add topping and serve
  1. Mix the graham cracker crumbs with the melted butter, then press or sprinkle the mixture over the top of the dip for a crunchy layer.
  2. Garnish with extra lime zest and serve with graham crackers, strawberries, and apple slices for dipping.

Notes

Pro tip: softened cream cheese is key—let it sit at room temperature so the dip turns fully smooth when beaten. Refrigerate covered for up to 3 days; for best texture, do not freeze. Dietary swap: use light whipped topping if you want a lower-fat version while keeping the no-bake consistency.