Key Lime Cheesecake Parfaits
Updated
Updated
These Key Lime Cheesecake Parfaits have all the components of key lime pie, but layered in individual serving glasses. Creamy, sweet, tart, tangy, delicious! An easy no-bake treat for a summer brunch or after dinner dessert.
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5 STAR REVIEWS
During the hot summer months, no bake desserts are a must! They usually require minimal prep and you definitely don’t need to turn on the oven. These No Bake Key Lime Cheesecake Parfaits are a favorite around here – with a cheesecake like filling, buttery graham cracker crumbs, sweetness from condensed milk, and tartness from key limes, they are amazing!
Helpful Tips and Variations
- Enjoy a different citrus. The key lime juice can be replaced with regular lime juice, lemon juice, or orange juice.
- Try a different crust. Nilla Wafer cookies or shortbread cookies can replace the graham crackers.
- Assemble in canning jars. You can assemble these in any type of dessert cup, but this recipe is perfect for 8, 8 ounce canning jars. Plus, since the canning jars have lids, you have a built-in cover and no need for plastic wrap.
- Make this a pie instead. If you don’t want individual parfaits, you can make this as a pie instead. Simply press the crushed graham cracker/butter mixture into the bottom and sides of a 9″ pie dish, then evenly pour the cheesecake pie filling over the crust. Refrigerate overnight (or at least 4 hours.) Garnish, slice, and serve.
Key Lime Cheesecake Parfaits
Ingredients
- 1 & 2/3 cups finely crushed Graham cracker crumbs, (about 14 whole sheets)
- 8 tablespoons unsalted butter, , melted
- 16 ounces cream cheese, , softened
- 3 tablespoons powdered sugar
- 1 cup sweetened condensed milk
- 1/3 cup key lime juice
- 1/4 cup granulated sugar
- 1 tablespoon key lime zest
- Whipped cream
Instructions
- In a bowl, combine graham cracker crumbs and melted butter.
- Using a handheld electric mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Beat in the condensed milk, key lime juice, granulated sugar, and lime zest until creamy and well incorporated.
- Place mixture in the fridge for about 1-2 hours to firm up. (This step is optional, but it makes it easier to pipe.)
- Transfer mixture to a piping bag.
- Alternate the graham cracker crumbs and the cheesecake mousse into 8, 8 ounce canning jars (starting with the crackers and ending with the mousse.) Secure with lids.
- Place in the fridge for about 3 hours to set completely.
- Unfasten lids, pipe some whipped cream on top and garnish with key lime zest.
- Serve and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Make Ahead and Proper Storage
These parfaits can be assembled, covered, and refrigerated up to 2 days ahead of serving them. Keep in mind that the longer they’re stored, the graham cracker layers will start to get soggy. I also recommend waiting to top with the whipped cream shortly before serving.
More Parfait Recipes:
- Blueberry Cheesecake Parfaits
- Apple Pie Parfaits
- White Chocolate Raspberry Parfaits
- Strawberry Shortcake Parfaits
- Cookies and Cream Cheesecake Parfait
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Can the parfaits be made a week in advance and freeze them and defrost overnight in refrigerator to thaw and serve.
Hi Betty! Make-ahead and storage information is included in the article.
This recipe was a huge hit when I made it for friends and family
I’m catering a wedding, I would like to use your recipe, I need a 150 parfait cups , how many does this recipe make ..
Can both parts be made in advance and assembled a day or two later? Thinking of making these for a large Easter gathering.
Yep!
Delicious! I made these for a small neighborhood gathering and they were a hit! So creamy and delicious.
This recipe was good. Put a bit of ginger in the base that helped with the flavour. Plan to try again with some NZ krispies (coconut) in the base.
These are a.ma.zing. Served for a bridal brunch and everyone raved. Thank you!!
I took the easy route and used individual, pre-made graham cracker crusts. Made the filling per the recipe and it was so good, rich and creamy and tart and sweet. Found we liked it even better the next day. Will definitely make it again.
I want to use margarita glasses is one layer of graham crackers on bottom enough?
Hi Cheryl – Super fun idea! But I honestly couldn’t say without further testing and measuring.
Had this at a luncheon two days ago. It was great.
Can I make these the night before or will the grahams get soggy?
Loved this recipe so much. Will make again. Great for entertaining.
I have a question. If I made these in 8 oz. drink/treat cups do you think the cups would get soggy if I made them the day before ??
Thanks, Susie
Hi Susie! If you’re referring to paper cups, then yes there’s a high chance the cups will get soggy. Plastic cups are a better bet.
I’m about to assemble these for my kid’s graduation party. How many tablespoons would you say for each graham cracker layer? Thanks! ?
Hi Emily! 1 2/3 cups crumbs divided by 8 is approximately 3 tablespoons per parfait, so about 1 1/2 tablespoons per layer.
This is delicious! A friend made it … so refreshing! Could this be made substituting lemon?