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Key lime cheesecake in a jar

Key Lime Cheesecake in a Jar

This recipe for Key Lime Cheesecake in a Jar has the perfect combination of creaminess, tart and sweet all in one. Make just a few or a batch for your next picnic or BBQ.
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Servings: 8 1/2 Pint Jars
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 1/2 cups Graham Cracker Crumbs
  • 2/3 cups Grass-Fed Butter (melted)
For the Cheesecake Filling
  • 16 oz Cream Cheese (softened)
  • 1 cup Sweetened Condensed Milk
  • 1/2 cup Key Lime Juice
  • 1 tsp Vanilla Extract
  • 1 cup Heavy Cream
  • Sliced lime and lime zest (for garnish)

Method
 

For the Crust
  1. Place graham cracker crumbs in a bowl. Pour the melted butter on top and mix together.
  2. Divide into the bottom layer of the jars. Save 1/2 for the middle layer. (See step 4.)
For the Cheesecake Filling
  1. Add the cream cheese, milk, key lime juice and vanilla to a mixer bowl. Cream together on a low setting using your paddle attachment.
  2. In a separate bowl, whip the heavy cream until peaks form.
  3. Gently fold in the whipped cream into the cream cheese mixture.
  4. Next, fill your jars with a 1/2 layer of the cheesecake filling. After this, you’ll layer the graham crackers on top of that. Then, you’ll add another layer of the cheesecake filling.
    So, it will be like this: bottom of jar - graham cracker crust, next - cheesecake filling, next - graham cracker crust, top - cheesecake filling.
  5. Allow to chill in the fridge for 4 hours or preferably, overnight.
  6. Now, add lime zest and a slice of a lime on top for a pretty presentation. Serve with a spoon.

Notes

  • A hand mixer can be used instead of a stand up mixer. Just be aware that your hand may get tired when making the whipped cream. You can always have family members take turns.
  • For less tartness, back down the key lime juice to 1/4 cup. You can also use regular limes. They aren’t as tart.
  • Use a spoon to fill the jars or one of those fancy decorators for a pretty presentation. 
  • Store in the fridge for 5-7 days.