These little Key lime cheesecakes are a great make-ahead dessert. Made in single-serving glasses, they have all the flavorful and textural elements of a full-size pie, and look impressive, too.
Makes 6 servings
1 To make the cookie crust: In a small bowl, stir together the cookie crumbs and the melted butter. Divide the crumb mixture among six individual serving dishes and press down gently. Refrigerate for about 30 minutes to set.
2 Meanwhile, to make the filling: Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, beat the cream cheese, condensed milk, lime zest, and lime juice on high speed until smooth.
3 Add ½ cup (115 milliliters) of the cream and beat until the mixture stiffens.
4 Divide the cream cheese mixture among your serving dishes. Cover and refrigerate for at least 5 hours to set. (The cheesecakes can be stored in the fridge for up to 3 days before serving.)
5 Just before serving, whip the remaining ½ cup (151 milliliters) cream. Transfer the whipped cream to a piping bag fitted with a large star tip and pipe a rosette on top of each cheesecake (or spoon a dollop of whipped cream on top of each). Garnish with a little lime zest, if you’d like.