Key Lime Cake Balls

I actually made these on accident -- I was attempting to create mini key lime pies [like really, really mini] annnnd it was a pretty big failure. but it was Mother's Day! I couldn't show up with no dessert, right? so I decided to dump all of the failed pies into a bowl and mush em all up. they turned out pretty great; however, I tweaked the recipe a bit from my 'on the spot' version to make them just that much better.

these are a fun, bite-sized version of my Key Lime Pie! their size make them perfect for dinner parties, BBQs and other events involving passing dishes. popping one of these in your mouth is MUCH easier than walking, talking and eating a slice of pie.


Yields: 20 cake bites Prep Time: 30 minutes


1 ½ cups of graham cracker crumbs

6 Tbsp. butter, melted

3 Tbsp. white sugar

½ tsp. Kosher salt

1 Tbsp. key lime zest + more for sprinkling on top

3 large egg yolks

1 (14 oz.) can sweetened, condensed milk

2/3 cup key lime juice, freshly squeezed


In the bottom of the stand mixer, whisk 1 Tbsp. lime zest and egg yolks on the highest speed until thickened, about 3 minutes. Add the condensed milk and whisk for another 3.

Add the lime juice and mix on low speed until combined, 1 minute. Don’t overmix!

In a separate bowl, mix together the graham cracker crumbs, melted butter, sugar and salt.

Pour the key lime pie mixture into the bowl with the graham cracker crumbs and mix until everything is fully incorporated.

Shape the mixture into 1-inch sized balls (about the size of a golf ball).

Place them onto a wax paper-lined plate and let them sit in the freezer for about 15 minutes.

*this allows for the balls to harden up a bit and makes it easier for dipping

Once cooled, dip each of the cake balls into the melted white chocolate.

Sprinkle your desired toppings on immediately after dipping them in chocolate to ensure that the topping sticks.

Place the cake balls in the refrigerator until firm. Serve immediately or store in an airtight container back in the refrigerator.

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