Ingredients

Scale

1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
6 tablespoons Unsalted butter, melted
2 (8-ounce) blocks Cream cheese, softened
1 (14-ounce) can Sweetened condensed milk
½ cup Fresh Key lime juice
1 tablespoon Key lime zest
1 teaspoon Vanilla extract
1 cup Heavy cream, cold
Optional Garnish: extra lime zest, thin lime slices, whipped cream, or fresh berries

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Instructions

Line a 12-cup muffin tin with paper liners
In a medium bowl, mix graham cracker crumbs and sugar. Add melted butter and mix well
Press the crumb mixture into the bottom of each muffin cup. Chill in refrigerator
In a large bowl, whip the heavy cream until stiff peaks form. Set aside
In another bowl, beat the softened cream cheese until smooth
Add sweetened condensed milk, lime juice, lime zest, and vanilla. Mix until smooth
Fold in the whipped cream gently until just combined
Spoon the filling into each muffin cup on top of the crust
Chill in the refrigerator for at least 4 hours or overnight
Garnish before serving with whipped cream, lime zest, or lime slices

Notes

Always use fresh Key lime juice for the best flavor.

Can be made ahead and stored in an airtight container for up to 3-4 days.

Author: Quinto
Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 240 kcal
Sugar: 19 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 50 mg