Ingredients
1 cup graham crackers, crushed
4 tbsp unsalted butter, melted
16 oz cream cheese, softened
7 oz sweetened condensed milk
1/3 cup fresh key lime juice
1 tbsp lime zest
1/2 cup heavy cream, whipped
Instructions
Combine crushed graham crackers and melted butter in a bowl.
Press 2 tablespoons of the mixture into the base of each of the 4 glass jars.
Refrigerate jars while preparing the filling.
Beat the softened cream cheese in a large bowl until smooth.
Gradually add sweetened condensed milk, key lime juice, and lime zest to the cream cheese, mixing until fully incorporated.
Gently fold the whipped heavy cream into the lime mixture until smooth and airy.
Pipe or spoon the filling over the prepared crusts in each jar.
Refrigerate for at least 2 hours to allow the cheesecakes to set before serving.
Notes
Ensure cream cheese is fully softened to room temperature for a lump-free texture. You can substitute graham crackers with Biscoff cookies for a spiced flavor profile. Store in the refrigerator for up to 3 days. Always use fresh lime juice for the best acidity balance.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 jar
- Calories: 480
- Sugar: 32g
- Sodium: 350mg
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 110mg