Lime Cheesecake Parfaits
No bake, mini lime cheesecake in a glass topped with cool whip for a light, refreshing dessert!
It finally feels like spring here in Wisconsin, I can walk outside without a jacket on. Yippee! And as most of you know that spring to me means my favorite flavor ever…lime! Seriously, these might be the easiest dessert to make that I have on my blog so far. I am all about simple dessert recipes that look “fancy” but don’t require all the work!
The combination of the tart lime and the sweet, creamy richness of cheesecake makes for a light, refreshing dessert. Top with a bit of cool whip and of course, a SPRINKLE of pastel green colored SPRINKLES and finish it off with a lime wedge to make it look “fancy”. These parfaits would make for a perfect dessert for any party or get together, especially in the spring and summer months!
BAKING TIP
Having a party!? Make the parfaits the day before, leave them in the fridge overnight and right before serving top with cool whip, sprinkles and lime wedge. Serve chilled.
Lime Cheesecake Parfaits
Ingredients
Crust:
- 1 cup finely ground graham cracker crumbs
- 1 Tbsp granulated sugar
Cheesecake Filling:
- 8 oz cream cheese, room temperature
- 10 oz sweetened condensed milk
- ¼ teaspoon vanilla extract
- 3 Tablespoons lemon juice
- 3 Tablespoons lime juice
- Pinch of salt
- 2 limes, sliced for garnish
- sprinkles
Instructions
Make the crust:
- In a small bowl combine the graham cracker crumbs and sugar. Divide the graham cracker evenly among six serving glasses.
Make the cheesecake filling:
- Beat the cream cheese in a standing mixer until smooth. With the mixer running on low, add the sweetened condensed milk, vanilla extract, lemon juice, lime juice and pinch of salt. Mix until evenly combined.
- Spoon the cheesecake mixture into 6 small glasses.
- Refrigerate for at least 3 hours. Top with cool whip, sprinkle with color sprinkles and garnish with lime wedges. Serve chilled.
Notes
- Use any sort of cup or glass here. Small jars are also great as you can stack them in the fridge since they have lids.
This was impossible to resist!! Can’t wait to make it again!