You know that I loved the most recent season of the Bachelorette. For the finale, I had a few girls over to watch the show and see who Emily picked. In order to make things easy, I decided to make individual servings of dessert that we could eat while sitting on the couch. While at a market near my house, I came across a bag of key limes and then I just happened to find some canning jars at the hardware store next door. So I decided to succumb to the "food in jars" trend and make no-bake cheesecakes in jars. (Though, technically I did bake the crust of these.)
These key lime pie cheesecakes are delicious! They are the perfect marriage of sweet and tart, with a crunchy, caramel-y graham crust. And because they are in cute little jars, they'd be easy to transport to a picnic or to work (which I totally did... best afternoon snack ever!). We'll say that I "savored" my personal cheesecake during the Bachelorette watching, but really I was just too full from eating delicious cheese and bruschette (don't worry those recipes will come soon)!
Mini Key Lime Pie CheesecakesAdapted from Dianne's Dishes
3/4 sleeve of graham crackers (about 1 cup crushed crumbs)
1/4 cup butter, melted
8 ounces cream cheese
1/2 can sweetened condensed milk
3 tablespoons 2% plain Greek yogurt
1/3 cup sugar
1/2 cup key lime juice
Zest of 3 key limes
Preheat the oven to 400°F.
Pulse the graham crackers in a food processor until they are fine crumbs. Mix the melted butter into the crumbs, then divide the mixture into four canning jars (my jars were 1-cup size, and I put about 1/4 cup of graham crumbs in each). Press the mixture firmly into each jar. Place the jars in the oven and bake for 7-8 minutes. Remove from the oven and cool.
In a medium bowl, combine the cream cheese, condensed milk, yogurt, and sugar. Blend until well combined. Add the lime juice and zest, blending again to combine. Divide the mixture into the four jars. Screw the lid on each jar and place the jars in the refrigerator for 2-3 hours before serving.