Key Lime Mason Jar Cheesecakes
Date: Mar. 15th, 2019 - 5:00 PM
Ingredients
⅔ cup crushed graham crackers (4 full crackers)
1 tablespoon butter, melted
2 ounces reduced-fat cream cheese, softened
2 tablespoons key lime juice
¼ teaspoon vanilla extract
¼ cup powdered sugar
2 cups frozen light whipped topping, thawed
16 thin slices key lime
Preparation
- Combine crushed graham crackers and melted butter in a small bowl. Divide the mixture among eight 4-oz. jars, pressing lightly with the back of a spoon.
- Beat cream cheese in a large bowl with an electric mixer on medium speed for 30 seconds. Beat in lime juice and vanilla. Beat in sugar until smooth. Fold in about ½ cup whipped topping to lighten the mixture, then fold in the remaining topping.
- Transfer the filling to a heavy sealable plastic bag. Snip a 1-inch hole in a bottom corner of the bag and pipe the filling into the jars. Top each with several lime slices.
- Put on the lids. Tote the jars with an ice pack or refrigerate for up to 24 hours.
- Tote the jars with an ice pack or refrigerate for up to 24 hours.
