Introduction
Love the tangy-sweet taste of Key lime pie but want a lighter, more portable treat? These Key Lime Cheesecake Jars are the perfect solution! Creamy no-bake cheesecake filling meets zesty lime curd and a buttery graham cracker crust—all layered in cute jars for a dessert that’s as fun to eat as it is delicious.
Ideal for picnics, parties, or portion-controlled indulgence, these mini cheesecakes come together in 20 minutes (plus chilling time). No oven required—just pure, refreshing citrus bliss!
Why You’ll Love These Cheesecake Jars
- No-bake & easy – Perfect for hot days when you don’t want to turn on the oven.
- Bright, tangy flavor – Like Key lime pie in creamy cheesecake form.
- Portable & pretty – Great for gifting or parties (no slicing needed!).
- Make-ahead friendly – Stores well for up to 3 days.
- Customizable – Swap lime for lemon, or add coconut for a tropical twist.
Step-by-Step Recipe
Ingredients (Makes 6 jars)
For the Crust:
- 1 cup graham cracker crumbs (about 8 sheets)
- 3 tbsp butter, melted
- 1 tbsp sugar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy cream, whipped to stiff peaks
For the Key Lime Layer:
- ½ cup Key lime juice (or regular lime juice)
- 1 tbsp lime zest
- 1 (14 oz) can sweetened condensed milk
- 2 egg yolks (optional, for richer curd)
For Garnish:
- Whipped cream
- Lime slices or zest
- Graham cracker crumbs
Step 1: Make the Crust
- Mix graham cracker crumbs, melted butter, and sugar.
- Press 2 tbsp into the bottom of each jar (6 oz mason jars or glasses).
Step 2: Prepare the Cheesecake Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in whipped cream.
Step 3: Make the Key Lime Layer
- Whisk lime juice, zest, condensed milk, and egg yolks (if using) until smooth.
- For a thicker curd, cook over low heat for 5 minutes, stirring constantly, then cool.
Step 4: Layer & Chill
- Divide cheesecake filling among jars (about ¼ cup each).
- Top with Key lime mixture.
- Refrigerate for at least 2 hours (or overnight) to set.
Step 5: Garnish & Serve
- Add whipped cream, lime zest, and extra crumbs before serving.
Pro Tip: For a boozy twist, add 1 tbsp rum or tequila to the lime layer!
FAQs
Q: Can I use regular limes?
A: Yes, but Key limes are tangier—adjust sugar to taste.
Q: How long do these keep?
A: Up to 3 days refrigerated (cover tightly).
Q: Can I make it egg-free?
A: Skip the yolks—the condensed milk thickens enough on its own.
Q: What if I don’t have jars?
A: Use ramekins or glasses—anything portable works!
Q: Can I freeze these?
A: Yes! Freeze without garnishes for up to 1 month (thaw in fridge).
Tips for the Best Cheesecake Jars
- Zest before juicing – Easier to grate whole limes.
- Soft cream cheese – Ensures a smooth, lump-free filling.
- Chill thoroughly – Prevents layers from blending.
- Layer in style – Alternate lime and cheesecake for a striped effect.
Common Mistakes to Avoid
- Overwhipping cream – Can turn grainy; stop at stiff peaks.
- Skipping the crust – Adds essential texture (or use crushed cookies).
- Runny lime layer – If using yolks, cook until it coats the back of a spoon.
Conclusion
These Key Lime Cheesecake Jars are sunshine in a glass—creamy, tangy, and irresistibly easy. Whether you’re hosting a summer party or just treating yourself, they’re guaranteed to delight.
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Key Lime Cheesecake Jars: A No-Bake Citrus Dream
- Total Time: 25 MINS
Description
Savor the creamy decadence of cheesecake with a zesty twist in these No-Bake Key Lime Cheesecake Jars! Enjoy the perfect balance of tangy lime and rich cheesecake flavors in every delightful spoonful.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/2 cup key lime juice
1 tablespoon lime zest
1 1/2 cups heavy whipping cream
2 tablespoons powdered sugar
Lime slices and additional graham cracker crumbs for garnish (optional)
Instructions
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the crumb mixture into the bottom of jars or glasses to form the crust layer.
In a large mixing bowl, beat softened cream cheese until smooth.
Gradually add sweetened condensed milk, key lime juice, and lime zest to the cream cheese, beating until smooth and creamy.
In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Spoon the key lime cheesecake filling over the prepared crust in the jars.
Refrigerate the jars for at least 2 hours, or until the cheesecake is set.
Garnish with lime slices and additional graham cracker crumbs before serving, if desired.
