In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Spoon about 2-3 tablespoons of the crust mixture into the bottom of each serving glass or jar. Press it down gently to form a solid base.
Make the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the sour cream, key lime juice, and vanilla extract, and mix until well combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until smooth and fluffy.
Layer the Parfaits:
Spoon the key lime cheesecake filling over the graham cracker crust in each glass, filling them about halfway. Use the back of a spoon to smooth the filling into an even layer. Top with a bit more graham cracker crust, then finish with another layer of cheesecake filling, smoothing it to the top.
Prepare the Key Lime Topping:
In a small bowl, whisk together the key lime juice and powdered sugar until smooth. Drizzle the lime mixture over the top of each parfait.
Chill:
Refrigerate the parfaits for at least 2 hours, or overnight if possible, to allow the flavors to meld and the parfaits to firm up.
Serve and Garnish:
Before serving, garnish with a dollop of whipped cream and a sprinkle of lime zest for a burst of color and added flavor.
Serving and Storage Tips:
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