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Key Lime Pie Cheesecakes in Jars

Yields6 ServingsPrep Time20 minsCook Time22 minsTotal Time42 mins

For the Crust:
 1 sleeve of graham crackers
 ½ cup walnuts or pecans
 ¼ cup light brown sugar
 2 tbsp Colavita Extra Virgin Olive Oil
For the Filling:
 14 oz (1 can) sweetened condensed milk
 4 egg yolks
 ½ cup fresh lime juice
 1 tbsp grated lime zest
For the Topping:
 Whipped cream
 1 cup fresh raspberries
 Extra lime zest
 6 half pint glass jars with lids

Preheat oven to 375° F 

Make the crust:

Add the nuts to a food processor and pulse to roughly chop them. 


Add the graham crackers, sugar, and Colavita olive oil to the food processor and pulse until a loose dough starts to form.


Turn the dough out onto a work surface.


Spoon 2 tablespoons of the crust into each of the 6 half pint jars; gently press into the bottom. 


Place the jars onto a large, rimmed baking sheet and set aside.

Make the filling:

Whisk condensed milk and egg yolks together in a large bowl until smooth.


Add lime juice and 1 1/2 teaspoons lime zest and whisk until combined.

Pour the filling into the jars, leaving some room at the top for berries and whipped cream.


Place the baking pan with the jars in the oven and bake until lime mixture has just set, 10 to 12 minutes. Remove from the oven and transfer to wire rack to cool. 


Once cooled, place the lids on the jars and refrigerate until ready to assemble.


When ready to serve, top with fresh raspberries, whipped cream, and remaining lime zest.

Nutrition Facts

Servings 6