Key Lime Pie Jars

Here’s a detailed, elegant recipe for Key Lime Pie Jars — a no-bake, individual dessert featuring layers of buttery graham cracker crust, creamy key lime filling, and whipped topping. Perfect for parties, picnics, or make-ahead desserts.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs (about 10–12 crackers)
1/3 cup melted unsalted butter
2 tablespoons granulated sugar

For the filling:

1 can (14 oz / 400 g) sweetened condensed milk
1/2 cup fresh key lime juice (or regular lime juice if unavailable)
1 tablespoon key lime zest (about 3–4 limes)
4 oz (115 g) cream cheese, softened
1/2 cup heavy whipping cream

For the topping:

3/4 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Additional lime zest or slices for garnish

Instructions

1. Prepare the crust

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
Mix until evenly moistened and crumbly.
Spoon 2–3 tablespoons of the mixture into the bottom of each jar (6 to 8 small jars).
Press lightly with the back of a spoon to form a base.
Set aside or refrigerate while preparing the filling.

2. Make the filling

In a large bowl, beat the cream cheese until smooth and creamy.
Add sweetened condensed milk, key lime juice, and lime zest.
Whip the mixture on medium speed until smooth and slightly thickened.
In a separate bowl, whip the 1/2 cup heavy cream until soft peaks form.
Fold the whipped cream gently into the lime mixture until well combined.
Spoon or pipe the filling evenly over the crust layers in each jar.

3. Prepare the whipped topping

In a chilled mixing bowl, whip 3/4 cup heavy cream with powdered sugar and vanilla until soft peaks form.
Pipe or spoon the whipped cream over the lime filling in each jar.
Garnish with lime zest, thin lime slices, or a small wedge of lime.

4. Chill and serve

Cover the jars and refrigerate for at least 2 hours, or up to 24 hours for best flavor and texture.
Serve cold directly from the jars.

Tips and Variations

Crust options: Replace graham crackers with crushed digestive biscuits, Biscoff, or vanilla wafers for a twist.
Make ahead: These jars keep well in the refrigerator for up to 3 days.
Key lime substitute: If key limes are unavailable, use regular limes and reduce the juice slightly to 1/3 cup for a balanced flavor.
Presentation: Use 4 oz (120 ml) mason jars or small glass cups for single servings.

Would you like me to give you a no-bake freezer version (firmer, almost like cheesecake jars) or a baked classic version in jars (like mini key lime pies)?