- 1 1/2 cups finely ground graham cracker crumbs
- 1/3 cup granulated sugar
- 8 tbsp butter (melted)
- 8 ounces cream cheese (softened)
- 14 ounces sweetened condensed milk (1 can)
- 1/3 cup key lime juice
- 1 tbsp key lime zest
- 1 tsp vanilla extract
- 1 cup key lime curd
- 12 mini 4 oz mason jars
- 1 cup whipped cream
- 1 lime (thinly sliced, for garnish)
Combine melted butter, sugar, and ground graham cracker crumbs.
Press about a tablespoon of crust mixture into the bottom of each jar; refrigerate while making the filling.
Beat cream cheese until fluffy the gradually add sweetened condensed milk and beat until smooth.
Stir in key lime juice, zest, and vanilla.
Pour cheesecake filling over crusts.
Top each cheesecake with 1 teaspoon of key lime curd.
Cover jars with lids and refrigerate for at least 2 hours or up to 2 days.
Right before serving, remove lids and garnish with a dollop of whipped cream and a slice of key lime.