A refreshing and scrumptious dessert that combines the tangy zing of key lime with a creamy filling and a crunchy graham cracker crust, all served in individual cups.
Ingredients
Scale:
For the crust:
1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the creamy lime filling:
1 (8-ounce) package cream cheese, softened
1 cup sweetened condensed milk
1/2 cup freshly squeezed lime juice (about 4-5 limes)
1 tablespoon lime zest
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
For the toppings:
Lime wedges, for garnish
Whipped cream
Lime zest, for garnish
Instructions
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Form the crust: Spoon about a tablespoon of the crumb mixture into the bottom of each serving cup or shooter. Press down firmly to create an even layer.
Make the creamy lime filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the sweeteners: Gradually mix in the sweetened condensed milk and continue to beat until well combined.
Incorporate the flavors: Add the freshly squeezed lime juice, lime zest, and vanilla extract to the cream cheese mixture. Beat until smooth and fully blended.
Whip the cream: In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.
Combine the mixtures: Gently fold the whipped cream into the creamy lime filling mixture until fully combined.
Layer the dessert: Spoon the creamy lime filling over the crust layer in each cup, filling them about three-quarters full.
Chill: Cover the dessert shooters with plastic wrap and refrigerate for at least 2-4 hours, or until fully set.
Serve: Just before serving, top each shooter with whipped cream, a lime wedge, and a sprinkle of lime zest.
