Ingredients

The following ingredients have 4 Servings
  • 3/4 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 8 ounces cream cheese, softened
  • 1 (14 oz.) can sweetened condensed milk
  • 1/3 cup bottled key lime juice
  • 1 teaspoon lime zest
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1-2 drops green food coloring (optional)

Instruction

  • Line 12 muffin pan cups with paper liners. Alternately, cheesecakes can be made in 12 mini Mason jars.
  • In a small bowl, combine graham cracker crumbs and and melted butter. Press one tablespoon of crumbs into the bottom of each liner.
  • With an electric mixer on medium speed, beat the cream cheese until smooth.
  • Add the condensed milk and lime juice and mix well. Mix in the food coloring, if using. Fold in the lime zest and 1 cup of the whipped topping.
  • Divide the mixture evenly among the lined muffin cups. Cover pan with foil or plastic wrap and freeze until firm, at least 3 hours. Let stand about 5 minutes before serving.
  • Top with remaining whipped topping and fresh lime slices before serving.