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Key Lime Cheesecake Parfaits
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Ingredients:
1 2/3 Cups Graham Cracker Crumbs, plus more for topping
8 Tbsp Unsalted Butter, melted
16 oz Cream Cheese, softened
1/4 Cup Powdered Sugar
1 Cup Sweetened Condensed Milk
1/3 Cup Key Lime Juice
1/4 Cup Sugar
1 Tbsp Lime Zest, plus more for topping
1 Cup Heavy Whipping Cream
Directions:
Make the graham cracker crumble. Melt the butter in a microwave safe bowl. Add the graham cracker crumbs and stir to combine. The mixture should resemble wet sand. Set aside.
Make the whipped cream. Add the heavy whipping cream to the bowl of a stand mixer and beat until it begins to thicken. Continue to beat until stiff peaks form. Set aside.
Make the cheesecake mixture. Add the cream cheese to the bowl of a stand mixer and beat until smooth and creamy. Add the powdered sugar and beat until well combined.
Add the condensed milk, lime juice, sugar, and lime zest. Beat until smooth and well combined.
Assemble the desserts. Add the graham cracker mixture to the bottom of each dish, save half for the second layer. Add the cheesecake mixture to a piping bag or Ziploc bag and snip off the corner. Pipe into each dish, creating a single layer. Add a second layer of the graham cracker mixture. Top with another layer of the cream cheese mixture.
Top with a dollop of whipped cream. Sprinkle graham cracker crumbs and lime zest over the top. Serve and enjoy!
To make ahead of time: store the whipped cream in a covered container in the fridge. Fill the dishes (leave off the garnish), cover with plastic wrap, and refrigerate. When ready to serve, add the whipped cream, graham cracker crumbs, and lime zest.
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1 2/3 Cups Graham Cracker Crumbs, plus more for topping
8 Tbsp Unsalted Butter, melted
16 oz Cream Cheese, softened
1/4 Cup Powdered Sugar
1 Cup Sweetened Condensed Milk
1/3 Cup Key Lime Juice
1/4 Cup Sugar
1 Tbsp Lime Zest, plus more for topping
1 Cup Heavy Whipping Cream
Directions:
Make the graham cracker crumble. Melt the butter in a microwave safe bowl. Add the graham cracker crumbs and stir to combine. The mixture should resemble wet sand. Set aside.
Make the whipped cream. Add the heavy whipping cream to the bowl of a stand mixer and beat until it begins to thicken. Continue to beat until stiff peaks form. Set aside.
Make the cheesecake mixture. Add the cream cheese to the bowl of a stand mixer and beat until smooth and creamy. Add the powdered sugar and beat until well combined.
Add the condensed milk, lime juice, sugar, and lime zest. Beat until smooth and well combined.
Assemble the desserts. Add the graham cracker mixture to the bottom of each dish, save half for the second layer. Add the cheesecake mixture to a piping bag or Ziploc bag and snip off the corner. Pipe into each dish, creating a single layer. Add a second layer of the graham cracker mixture. Top with another layer of the cream cheese mixture.
Top with a dollop of whipped cream. Sprinkle graham cracker crumbs and lime zest over the top. Serve and enjoy!
To make ahead of time: store the whipped cream in a covered container in the fridge. Fill the dishes (leave off the garnish), cover with plastic wrap, and refrigerate. When ready to serve, add the whipped cream, graham cracker crumbs, and lime zest.
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