Key Lime Cheesecake Parfaits
Bright and creamy Key Lime Cheesecake Parfaits that capture the essence of a classic key lime pie, perfect for summer gatherings and individual servings.
Ingredients
For the crumb layer
- 1 cup Graham crackers, crushed Or substitute with digestive biscuits or shortbread for a richer flavor.
- 4 tablespoons Unsalted butter, melted To bind the crumbs.
- 1 tablespoon Granulated sugar Can be adjusted based on taste.
For the cheesecake filling
- 8 oz Cream cheese, full-fat, softened Make sure to soften to avoid lumps.
- 1/2 cup Granulated sugar Can swap for powdered sugar for a smoother texture.
- 2 tablespoons Fresh key lime juice Use fresh for the best flavor.
- 1 tablespoon Lime zest From fresh key limes.
- 1 teaspoon alcohol-free vanilla extract
- 1 pinch Salt
- 1 cup Heavy cream Whipped to soft peaks.
For the topping
- 1/2 cup Key lime curd or lime zest-spiked whipped cream Can use store-bought lime curd.
Instructions
Preparation
- Chill small serving glasses in the fridge while you work.
- Make the crumb layer: Pulse graham crackers in a food processor until fine. Stir with melted butter and sugar, then press into the bottom of each glass.
- Prepare the cheesecake filling: Beat cream cheese, sugar, lime zest, lime juice, vanilla, and salt until smooth. Adjust lime juice if needed.
- Whip heavy cream to soft peaks and gently fold into the cream cheese mixture until airy.
- Spoon or pipe a layer of cheesecake filling over crumbs in each glass.
- Add a layer of lime curd or whipped cream.
- Repeat layers if glasses allow, finishing with a dollop of whipped cream and a sprinkle of lime zest.
- Chill for at least 1-2 hours before serving, overnight for best results.
Notes
For a shortcut, use store-bought lime curd. Keep refrigerated until serving. For freezing, only freeze cheesecake filling separately, as assembled parfaits may become soggy.