These Key Lime Cheesecake Parfaits have all the components of key lime pie, but layered in individual serving glasses. Creamy, sweet, tart, delicious!
Prep Time: 20mins
Total Time: 4hrs20mins
1 2/3cupsfinely crushed Graham cracker crumbs(about 14 whole sheets)
8tablespoonsunsalted butter, melted
16ouncescream cheese, softened
1cupsweetened condensed milk
1/3cupkey lime juice
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 lime zest.
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.