Description
Creamy, tangy no bake key lime cheesecake parfaits layered with buttery graham cracker crumbs for an easy summer dessert.
Ingredients
- Graham Cracker Layer: 12 honey graham crackers, finely crushed; 5 tablespoons granulated sugar; 3/4 teaspoon kosher salt; 6 tablespoons unsalted butter, melted
- Key Lime Cheesecake Filling: 2/3 cup heavy cream; 14 ounces sweetened condensed milk; 16 ounces cream cheese, softened; 1 teaspoon vanilla extract; 1/3 cup fresh key lime juice; 1 tablespoon lime zest
- For Garnish: 2 tablespoons graham cracker crumbs; thin lime slices
Instructions
- Combine crushed graham crackers, sugar, salt, and melted butter in a medium bowl. Stir until crumbs are evenly coated and resemble wet sand. Set aside.
- Beat heavy cream in a large mixing bowl with a hand mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes. Transfer whipped cream to a separate bowl.
- Beat cream cheese and sweetened condensed milk in the same mixing bowl until smooth and fluffy, about 3 minutes.
- Add vanilla extract, key lime juice, and lime zest to the cream cheese mixture. Beat until fully combined and creamy.
- Gently fold the whipped cream into the cheesecake mixture until light and smooth.
- Spoon a layer of graham cracker crumbs into the bottom of serving jars or dessert glasses.
- Add a layer of key lime cheesecake filling over the crumbs. Repeat the layers until the jars are filled, finishing with cheesecake filling on top.
- Cover the parfaits and refrigerate for at least 2 hours or until chilled and set.
- Just before serving, sprinkle extra graham cracker crumbs over the top and garnish with thin lime slices.
- Serve chilled.
Notes
- Add the final graham cracker topping right before serving so it stays crisp and crunchy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American