Why You’ll Love This Greek Yogurt Key Lime Cups

• Incredibly Easy, No-Bake Required. Seriously, you don’t even need to turn on your oven. It’s a simple mix, layer, and freeze situation, which is a lifesaver during warm weather or when you’re short on time.
• The Perfect Balance of Tart and Sweet. The natural tang of the Greek yogurt plays so nicely with the sharp key lime juice, while the honey and graham crackers provide just the right amount of sweetness to round it all out. It’s a flavor dance in your mouth.
• Feels Fancy, But Is Secretly Simple. Serving these in individual cups or jars makes them look so elegant and thoughtful. Your guests will think you spent hours, but we’ll know the truth—it’s a wonderfully straightforward process.
• A Lighter Treat You Can Feel Good About. Using Greek yogurt as the base gives these cups a protein boost and a wonderfully rich texture without the heaviness of cream cheese or loads of heavy cream. It’s a dessert that satisfies without the guilt.

Ingredients & Tools

• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons honey or maple syrup
• 2 cups full-fat Greek yogurt
• ⅓ cup fresh key lime juice (about 10-12 key limes, or bottled in a pinch)
• 1 tablespoon key lime zest
• ⅓ cup honey or maple syrup, adjusted to taste
• 1 teaspoon pure vanilla extract
• A pinch of fine sea salt

Tools: A muffin tin (standard 12-cup) or small jars/ramekins, mixing bowls, zester, juicer, and measuring cups/spoons.

The quality of your ingredients really shines here. Full-fat Greek yogurt gives you the creamiest, most luxurious texture, and using fresh key limes—if you can find them—makes all the difference with their uniquely aromatic and tart flavor. That little pinch of salt? Don’t skip it. It’s the secret weapon that makes all the other flavors pop.

Serves: 6 | Prep Time: 20 minutes | Freeze Time: 4 hours | Total Time: 4 hours 20 minutes (mostly inactive)

Before You Start: Tips & Ingredient Notes

• Why Full-Fat Greek Yogurt? Honestly, it’s all about texture and richness. Low-fat or non-fat varieties can contain more water and sometimes stabilizers, which might lead to a icier final product. The fat content in full-fat yogurt helps create a beautifully smooth, creamy freeze.
• Key Limes vs. Regular Persian Limes. Key limes are smaller, yellower, and have a more complex, floral, and intensely tart flavor. If you can’t find them, regular limes will work, but you might want to add a touch more zest to bump up the aroma. The juice from about 2-3 regular limes should equal ⅓ cup.
• The Graham Cracker Base. The trick is to press the crumbs firmly into the bottom of your cups. You want a solid, compact layer that holds together when you take a bite. If the mixture seems too dry, add another half tablespoon of melted butter.
• Sweetener Flexibility. I love using honey for its floral notes, but pure maple syrup works beautifully for a vegan version. Taste the yogurt mixture before freezing and adjust the sweetness to your liking—some prefer it tangier, others a bit sweeter.

How to Make Greek Yogurt Key Lime Cups

Serving Suggestions

Complementary Dishes

• A Fresh Summer Berry Salad — The sweet juiciness of mixed berries provides a lovely contrast to the tart, creamy cups, making for a well-rounded dessert course.
• Grilled Pineapple Skewers — The caramelized sweetness of warm grilled pineapple alongside the cold, tangy cups is a tropical flavor combination that’s absolutely irresistible.
• A Simple Green Salad with a Citrus Vinaigrette — If serving after a light meal, a crisp salad continues the citrus theme and cleanses the palate beautifully before dessert.

Drinks

• A Crisp Glass of Riesling or Moscato — The slight sweetness and stone fruit notes in these wines complement the lime and honey flavors without overpowering them.
• Sparkling Water with Lime — For a non-alcoholic option, the effervescence is wonderfully refreshing and highlights the citrus notes in the dessert.
• Iced Green Tea with Mint — The grassy, slightly bitter notes of green tea and the coolness of mint create a sophisticated and refreshing pairing.

Something Sweet

• Dark Chocolate-Covered Almonds — A few of these on the side offer a bitter, crunchy, and nutty counterpoint that contrasts wonderfully with the creamy lime.
• Coconut Macaroons — The chewy, sweet coconut flavor leans into the tropical vibe and adds a different textural element to the dessert spread.
• Simple Shortbread Cookies — Their buttery, crumbly texture is a classic partner to citrus desserts and is always a crowd-pleaser.

Top Mistakes to Avoid

• Mistake: Not pressing the crust firmly enough. A loose crust will crumble and fall apart when you try to eat it. Really take a moment to compact it with the back of a spoon—it makes all the difference for that perfect base.
• Mistake: Skipping the softening time before serving. If you try to eat these straight from the freezer, they’ll be rock solid. That 10-15 minute thaw in the fridge is crucial for achieving that dreamy, creamy, scoopable texture.
• Mistake: Using watery yogurt or substitutes. I’ve messed this up before too… using a regular yogurt that’s not Greek-style can introduce too much water into the mix, leading to an icy, crystallized final product instead of a smooth one.
• Mistake: Over-zesting the limes. When zesting, only grate the bright green (or yellow) outer skin. The white pith underneath is bitter and can introduce an unpleasant flavor to your otherwise bright and cheerful cups.

Expert Tips

• Tip: Grate your zest directly into the yogurt bowl. This captures all the volatile citrus oils that are released during zesting, ensuring maximum flavor and aroma makes it into your dessert. A little pro-hack that makes a big difference.
• Tip: For a super-smooth filling, sift your yogurt. If your Greek yogurt seems at all grainy or has lumps, press it through a fine-mesh sieve before mixing. This guarantees an unbelievably silky texture in the finished cups.
• Tip: Create a decorative swirl. Before freezing, you can drop a tiny spoonful of extra graham cracker crumbs or a drizzle of honey on top of the yogurt filling and use a toothpick to swirl it gently for a beautiful, marbled effect.
• Tip: Make them ahead for easy entertaining. These cups keep beautifully in the freezer for up to 2 weeks when well-wrapped. They are the ultimate make-ahead dessert, freeing you up to enjoy your guests.

FAQs

Can I make these vegan?
Absolutely! Use a thick, plant-based Greek-style yogurt (coconut or almond-based ones work well). Swap the honey for maple syrup or agave nectar, and use a vegan butter substitute or coconut oil for the graham cracker crust. Just double-check that your graham crackers are vegan-friendly, as some brands contain honey.

How long do they keep in the freezer?
When stored in an airtight container or well-wrapped, they’ll keep their best quality for about 2 weeks. After that, they might start to develop freezer burn or lose a bit of their creamy texture. They’re so delicious, though, I doubt they’ll last that long!

My filling is a bit runny after mixing. Is that okay?
It should be pourable but not liquid. If it seems too runny, it’s likely due to the specific brand of yogurt. Don’t worry—it will still freeze solid. For next time, look for a thicker, strained Greek yogurt or even Greek yogurt labeled “strained” or “Turkish-style” for an even creamier result.

Can I use a different type of crust?
Of course! Get creative. A crust made from crushed digestive biscuits, vanilla wafers, or even gluten-free ginger snaps would be fantastic. The method remains the same: crush, mix with melted fat, and press firmly. Each will bring a new flavor dimension to the cups.

Why did my cups become icy?
This usually happens if there’s too much water content. The main culprits are using a non-Greek yogurt (which is thinner), not using full-fat yogurt, or potentially the sweetener used. Stick with full-fat Greek yogurt and make sure your cups are wrapped tightly to prevent ice crystals from forming on the surface.