Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
1/2 cup Key lime juice (freshly squeezed if possible)
2 tablespoons key lime zest
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
1/2 cup Key lime juice (freshly squeezed if possible)
2 tablespoons key lime zest
Directions
1. Begin by making the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press the mixture evenly into the bottom of a 9×13-inch baking dish. Place the crust in the refrigerator to set while preparing the filling.
2. For the cream cheese layer: In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Spread this mixture evenly over the chilled graham cracker crust.
3. For the whipped cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form. Carefully fold half of the whipped cream into the cream cheese mixture to lighten it.
4. For the lime layer: In another bowl, whisk together the sweetened condensed milk, Key lime juice, and Key lime zest until well combined. Spread this mixture over the cream cheese layer.
5. Spread the remaining whipped cream over the lime layer, smoothing it out with a spatula. Garnish with additional lime zest, if desired.
6. Chill the dessert in the refrigerator for at least 4 hours, preferably overnight, to allow it to set properly.
7. Cut into squares and serve chilled. Enjoy!
Variations & Tips
For an extra burst of flavor, you can add a layer of crushed pineapple or a thin spread of raspberry preserves between the cream cheese and lime layers. Adding a few drops of green food coloring to the lime mixture can give it a more vibrant look. If you’re short on time, using store-bought whipped topping instead of homemade whipped cream can save a few minutes. For a gluten-free version, substitute the graham cracker crumbs with gluten-free crumbs.
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