Key Lime Cheesecake Parfait Cups

• 1 8-ounce package cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1/4 cup key lime juice
• 1 teaspoon lime zest
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1/4 cup graham cracker crumbs (optional, for gluten-free omit)
• 2 tablespoons unsalted butter, melted (optional)

Steps

1. 1 In a medium bowl, beat cream cheese until smooth.
2. 2 Add sweetened condensed milk, lime juice, zest, and vanilla; mix well.
3. 3 In a separate bowl, whip heavy cream until stiff peaks form.
4. 4 Gently fold whipped cream into the lime mixture until fully combined.
5. 5 If using, mix graham cracker crumbs with melted butter and press a spoonful into the bottom of each parfait cup.
6. 6 Spoon the cheesecake mixture into cups, layer by layer with whipped cream if desired.
7. 7 Chill in the refrigerator for at least 2 hours before serving.

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 8 parfait cups or small glasses

Variations

• Add a layer of crushed pineapple for a tropical twist.
• Swirl in a bit of lime curd for extra zing.

Substitutions

• Substitute key lime juice with regular lime juice if necessary.
• Use coconut whipped cream for a dairy-free alternative.

Pairings

• Serve with shortbread cookies.
• Pair with a light white wine or sparkling water with lime.

Nutrition

Tips

• For a gluten-free option, skip the graham cracker crust or use gluten-free crumbs.
• Garnish with extra lime zest or a lime slice for a pop of color.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Freezing: Freezes well for up to 1 month; thaw overnight in the refrigerator before serving.

Serving Suggestions

• Serve with fresh berries for an extra burst of flavor.
• Pair with a cup of coffee for a delightful dessert.

FAQ