Key lime cheesecake jars

Key Lime Cheesecake Jars 🍈✨



Yield: 8 dessert jars (8 oz each)

Ingredients

For the Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Key Lime Cheesecake Filling
16 oz full fat cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lime zest
1/3 cup fresh key lime juice
1 1/2 cups cold heavy whipping cream
For the Key Lime Topping
1 can (14 oz) sweetened condensed milk
1/2 cup fresh key lime juice
1 teaspoon lime zest
2 drops green food coloring (optional)
For Garnish
Graham cracker crumbs
Thin lime wedges
Fresh lime zest

Instructions

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened.
Divide the crumb mixture evenly among 8 dessert jars, pressing firmly into the bottom of each jar. Refrigerate while preparing the filling.
In a large bowl, beat the softened cream cheese until completely smooth and fluffy.
Add the powdered sugar, vanilla extract, lime zest, and key lime juice. Beat until creamy and well combined.
In a separate chilled bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the cheesecake mixture until light, fluffy, and silky.
Spoon or pipe the cheesecake filling into each jar, filling them about three quarters full. Refrigerate while preparing the topping.
In a bowl, whisk together the sweetened condensed milk, key lime juice, lime zest, and food coloring, if using, until smooth and slightly thickened.
Spoon the key lime topping evenly over each cheesecake jar.
Cover and refrigerate for at least 6 hours, or preferably overnight, until fully chilled and set.
Just before serving, garnish with graham cracker crumbs, fresh lime wedges, and a sprinkle of lime zest.







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