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Key Lime Pie Dip

Key lime pie dip made as a no-bake cream cheese dessert: pale green, silky, and chilled until scoopable. Graham cracker crumbles are pressed on top for that classic key lime pie crunch—served with crackers and fruit for an easy party dessert dip.
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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
  

Cream cheese base
  • 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 Fold in gently.
Topping and dipping
  • 0.5 cup graham cracker crumbs
  • 2 tbsp butter Melted.
  • 1 Extra lime zest for garnish
  • 1 Graham crackers For dipping.
  • 1 strawberries For dipping.
  • 1 apple slices For dipping.

Equipment

  • 1 stand mixer

Method
 

Make the key lime dip
  1. Beat the cream cheese until completely smooth, scraping the sides as needed so there are no lumps.
  2. Add sweetened condensed milk, key lime juice, lime zest, and vanilla extract, then beat until smooth and well combined.
  3. Fold in the whipped topping until light and airy, keeping the mixture fluffy and pale green.
  4. Transfer the dip to a wide serving bowl and smooth the top, then refrigerate for at least 1 hour.
Add topping and serve
  1. Mix graham cracker crumbs with melted butter, then press or sprinkle the crumb mixture over the chilled top.
  2. Garnish with extra lime zest and serve with graham crackers, strawberries, and apple slices for dipping.

Notes

Pro tip: Use fully softened cream cheese and scrape the bowl often for a perfectly smooth, spreadable texture. Refrigerate the dip covered for up to 3 days; it’s best within 48 hours for the freshest graham crunch. Freezing is not recommended due to texture changes. For a lighter option, swap whipped topping for an equal amount of light whipped topping and expect slightly less richness.