Description
Enjoy a refreshing treat with these Key Lime Cheesecake Parfaits, featuring a buttery graham cracker crust layered with creamy key lime cheesecake and topped with light whipped cream. Perfect for any occasion, these parfaits capture the essence of summer in every delicious bite!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup sour cream
- 1/4 cup fresh key lime juice (about 4–5 key limes)
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
- Key lime slices and zest for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir until well mixed.
- Pour the melted butter into the crumb mixture and combine until it resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch pie dish or individual parfait glasses to create an even layer.
- Bake the crust for about 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Gradually add the powdered sugar, mixing well after each addition to avoid lumps.
- Add the sour cream, key lime juice, key lime zest, and vanilla extract. Mix until well combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form (about 3-5 minutes). Be careful not to over-whip.
- Gently fold the whipped cream into the cheesecake mixture using a spatula until fully incorporated.
- In individual glasses, add a layer of the graham cracker crust (about 2 tablespoons).
- Spoon a generous layer of the cheesecake filling over the crust.
- Repeat the layers until you reach the top of the glass, finishing with a layer of cheesecake filling.
- Cover the parfaits with plastic wrap and refrigerate for at least 2 hours, or overnight.
- When ready to serve, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Top each parfait with the whipped cream and garnish with key lime slices and zest.
Notes
- For a more intense key lime flavor, adjust the amount of key lime juice and zest to your preference.
- These parfaits can be made a day in advance, making them perfect for entertaining.
- Prep Time: 30 minutes
- Cook Time: 10 minutes