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Key Lime Pie Jars

Key Lime Pie in a Jar

Laila Benjelloun Bailey
Introducing my newest favorite way to cool off this summer season: mini no-bake key lime pie jars! These adorable little treats are rich, citrusy, and incredibly creamy! Before reaching that buttery graham cracker layer, the whipped cream beautifully complements the tangy lime cheesecake filling with every bite! YUM!
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Prep Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 jars

Ingredients
  

Crust Ingredients

  • 5 Tbsp melted unsalted butter
  • 1 cup graham crackers crumbs (about 8 cracker sheets, or 32 crackers)
  • 1 Tbsp granulated sugar

Filling Ingredients

  • 1 pack 8-oz cream cheese
  • 1 can 14-fl oz sweetened condensed milk
  • 1/2 cup lime juice (about 2-3 limes)
  • 1 Tbsp lime zest (roughly one lime)
  • 3/4 cup heavy whipping cream
  • 1 tsp vanilla extract

Topping (optional)

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions
 

Make the Crust

  • Crush eight graham cracker sheets (or 32 crackers) in a food processor until finely ground into crumbs. This should yield 1 cup of graham cracker crumbs.
  • In a small bowl, combine the graham cracker crumbs with melted butter and granulated sugar. Mix with a fork until the texture resembles wet sand.
  • Carefully spoon one heaping tablespoon of the crust mixture into each jar.
  • Tightly press the crust into the bottom of the jars using a wine cork or the back of a spoon.

Make the Filling

  • Whip the heavy whipping cream with vanilla extract on medium speed until stiff (about 90+ seconds) using a mixer with the whisk attachment. Set it aside.
  • Mix the softened cream cheese in a separate bowl using the same mixer until smooth. Gradually add sweetened condensed milk, mixing well with every addition.
  • Add the lime juice and mix well until smooth and creamy.
  • Using a spatula, gently fold the whipped cream and lime zest into the cheese filling. Stir with the spatula until it's all combined.
  • Add your filling to a piping bag, and pipe the mixture into each mason jar (on top of the crust).
  • Refrigerate your key lime pie jars for at least 2 hours.

Make the Whipped Cream

  • Using a mixer with the whisk attachment, whip the heavy whipping cream with powdered sugar and vanilla extract on medium-low speed until soft peaks form (about 60-90 seconds).

Serve Your Jars!

  • Immediately before serving, top the chilled lime jars with fresh whipped cream, and enjoy!

Notes

  • These cuties will keep well in the refrigerator for up to 3 days.
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