Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 0.25 cup (50g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • 1 pinch Fine sea salt
  • 16 oz (450g) Full-fat cream cheese, softened
  • 14 oz (395g) Sweetened condensed milk
  • 0.5 cup (120ml) Key Lime juice
  • 1 tbsp Key Lime zest
  • 1 tsp Pure vanilla extract
  • 1 cup (240ml) Heavy whipping cream, cold
  • 3 tbsp (30g) Powdered sugar

Instructions:

  1. Combine graham cracker crumbs, sugar, salt, and melted butter in a bowl. Stir until the mixture resembles wet sand.
  2. Spoon 2 tablespoons of the crust mixture into the bottom of each glass. Press down gently to create an even layer.
  3. In a large bowl, beat the softened cream cheese until completely smooth and lump-free (about 2–3 minutes).
  4. Slowly pour in the sweetened condensed milk while mixing on low speed. Add the Key Lime juice, zest, and vanilla. Beat until thick and creamy.
  5. In a separate chilled bowl, beat the heavy cream and powdered sugar until stiff peaks form.
  6. Gently fold half of the whipped cream into the lime cheesecake mixture to lighten the texture. Reserve the remaining whipped cream for topping.
  7. Pipe or spoon the cheesecake filling over the crust in the glasses.
  8. Refrigerate for at least 2 hours to allow the filling to firm up to a mousse-like consistency.
  9. Just before serving, top with the reserved whipped cream, additional lime zest, and a lime slice.