PREPARATION: 20 minutes and chill time
COOKING: No baking
SERVES: 6 small jar
INGREDIENTS BASE
• 150g digestive or Graham crackers, crushed
• 75g unsalted butter, melted
FILLING
• 250g cream cheese, room temperature
• 1 can (395g) sweetened condensed milk
• Zest of 2 limes • 80ml (about 1/3 cup) freshly squeezed key lime or regular lime juice
• 1 tsp vanilla extract (optional, but heavenly)
• 200ml thickened cream (or heavy whipping cream)
TO SERVE
• Whipped cream
• Extra lime zest and lime slices or wedges
METHOD
1. Make the base. In a bowl, mix crushed biscuits and melted butter until combined. Spoon into jars and gently press down to create a firm base layer. Chill while you make the filling.
2. For the filling, in a large bowl, beat cream cheese until smooth. Add condensed milk, lime zest, lime juice and vanilla. Mix until creamy and well combined.
3. In separate bowl, whip cream to soft peaks. Gently fold into lime filling for light, mousse-like texture.
4. Assemble the jars. Spoon lime filling over chilled biscuit base in each jar. Smooth tops. Cover and chill for at least 4 hours, or overnight for best results.
5. Before serving, add dollop of whipped cream, a sprinkle of lime zest and a little lime wedge to each jar.
TOP TIP
Spoon over little lime curd (available in shops) and gently swirl into cream topping. It adds that tangy-sweet burst and beautiful marbled look.
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