Key Lime Cheesecake Parfaits : All the flavors of key lime pie layered in individual glasses. Creamy, tart, and deliciously no-bake!
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 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 lime zest.
Serve and enjoy
Key Lime Cheesecake Parfaits: How to Store
- Refrigeration: Store the parfaits in an airtight container in the refrigerator. They typically keep well for 3 to 4 days.
- Freezing: You can also freeze the parfaits for longer storage. Place them in a freezer-safe container and seal it tightly. They can be stored in the freezer for up to 1 month. To serve, thaw them in the refrigerator for several hours or overnight before serving.
- Tip: If you plan to freeze the parfaits, avoid layering the toppings and cream too early, as this may affect the texture. Add fresh toppings (like lime zest or fruit) just before serving after thawing.