Ingredients
For the Crust Layer:
1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
For the Lime Filling:
4 oz cream cheese, softened
1/2 cup sweetened condensed milk
1/4 cup fresh key lime juice (or bottled, if needed)
1 tsp key lime zest
1/2 tsp vanilla extract
For the Whipped Topping:
1 cup heavy whipping cream
3 tbsp powdered sugar
1/2 tsp vanilla extract
Optional: extra lime zest and lime wedges for garnish
Instructions
Step 1: Prepare the Crust
In a mixing bowl, combine graham cracker crumbs and sugar.
Pour in the melted butter and stir until evenly moistened.
Spoon about 2 tablespoons of crust mixture into the base of each small jar or dessert glass and press down gently with the back of a spoon.
Step 2: Make the Lime Filling
In a medium bowl, beat the softened cream cheese until smooth.
Add sweetened condensed milk, lime juice, zest, and vanilla extract. Mix until fully combined and creamy.
Spoon the filling over the crust layer in each jar, dividing evenly. Smooth the tops with a spatula.
Step 3: Whip and Pipe the Topping
In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Pipe or spoon the whipped cream over the lime layer in each jar.
Garnish with lime zest and a small wedge of lime if desired.
Step 4: Chill and Serve
Refrigerate the jars for at least 2 hours before serving.
Serve chilled straight from the jar. Keep leftovers covered and refrigerated for up to 3 days.
Helpful Tips
Quick Chill Tip: If you’re short on time, place the jars in the freezer for 30 minutes to speed up the chilling process (just don’t let them freeze solid).
Zest First: Always zest your limes before juicing—they’re much easier to work with that way.
