If you like a burst of sweet and tart in your mouth, with a crunchy side effect 🙂 , you are going to LOVE these little bundles of joy. You have the crunch of the graham cracker, the creaminess of the cream cheese, the sweetness of the condensed milk and sugar, the richness of the heavy whipping cream and the tartness of the lime juice. It’s like a party in your mouth!
These are the perfect portion for when you just want a little something something to satisfy your sweet tooth. These are also great to freeze and then take them out 15 minutes before you want to eat them…which means you can make these several days before a gathering and not have to worry about making it the day of!
You will need:
- 1 sleeve honey graham crackers (9 full crackers), finely crushed
- 4 tablespoons unsalted butter, melted
- 4 ounces cream cheese, softened
- 7 ounces (1/2 of a can) of sweetened condensed milk
- 6-7 tablespoons key lime juice (or regular limes), freshly squeezed
- 1/2 cup +1 tablespoon heavy whipping cream
- 1/8 cup (2 tablespoons) powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons reserved graham cracker mixture (for garnish)
- 4 tablespoons reserved whipped cream (for garnish)
- 2 key limes, halved and sliced (for garnish)
Steps:
- Mix crushed graham crackers with melted butter well and set aside
- Cream the cream cheese until smooth and then add sweetened condensed milk and mix until fully combined and smooth.
- Add key lime juice to cream cheese mixture and combine until smooth
- Whip all your heavy whipping cream for 30 seconds then add powdered sugar and vanilla extract and whip to stiff peaks. If you prefer, or are in a hurry, you can use 4 ounces of any brand of whipped topping.
- Fold whipped cream into cream cheese mixture until fully incorporated
- Now it’s time to layer. In individual silicon cupcake liners (or you can use small paper cups too), equally distribute the cream cheese mixture among 12 cups, then top with graham cracker mixture and press lightly so the crumbs adhere to the cream cheese mixture.
- Place the cups on a small pan/sheet tray and cover with plastic wrap and place in the freezer for 4 hours, to overnight, to set.
- Fifteen minutes before ready to eat, unmold (if using paper cups, slowly tear the paper off around it) and place on your serving platter or dish graham cracker crust down. If you are having trouble removing it from the cup (I didn’t, but if you do) then dip the bottom half of the mold into warm water for a few seconds, then try it again.
- Garnish with a dollup of whipped topping, graham cracker crumbs and a slice of key lime.
Kali Orexi!
