Key Lime Cheesecake Parfait
A refreshing no-bake dessert perfect for spring and summer! Layers of tangy key lime cheesecake and graham cracker crumbs create an elegant parfait that's as beautiful as it is delicious.
Instructions
- 1
**Make Graham Cracker Layer:** In a small bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and stir with a spatula until mixture begins to stick together. Set aside.
- 2
**Whip Cream:** In a food processor with whisk attachment, whip heavy cream until stiff peaks form. Transfer to another bowl and switch to paddle attachment.
- 3
**Make Cheesecake Base:** In the food processor with paddle attachment, cream the sweetened condensed milk and room temperature cream cheese on medium-high speed until light and fluffy, about 4 minutes.
- 4
**Add Flavoring:** Add vanilla extract, key lime juice, and lime zest. Beat for an additional 1-2 minutes until well combined.
- 5
**Fold in Whipped Cream:** Pour the whipped cream into the cream cheese mixture and gently fold until just combined - don't overmix.
- 6
**Assemble Parfaits:** In 6 small glass jars (or one large container for family-style serving), alternate layers of graham cracker crumbs and key lime cheesecake mixture until you reach the top.
- 7
**Chill:** Place lids on jars and refrigerate for at least 2 hours or overnight to set.
- 8
**Serve:** Before serving, garnish each parfait with extra graham cracker crumbs and thin lime slices or wedges.
- 9
**Pro Tip:** Make sure your cream cheese is at room temperature for the smoothest texture, and don't overmix once you add the whipped cream to keep it light and airy!