Ingredients:

  • 1.5 cups (200g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 3 tbsp (38g) light brown sugar, packed
  • 0.25 tsp sea salt
  • 16 oz (450g) full-fat cream cheese, softened
  • 14 oz (395g) sweetened condensed milk
  • 0.75 cup (180ml) key lime juice
  • 1 tbsp lime zest, finely grated
  • 2 cups (480ml) heavy whipping cream, cold
  • 0.5 cup (60g) powdered sugar
  • 1 tsp pure vanilla extract
  • Fresh lime slices and mint sprigs for garnish

Instructions:

  1. Combine 1.5 cups (200g) graham cracker crumbs, 6 tbsp (85g) melted unsalted butter, 3 tbsp (38g) light brown sugar, and 0.25 tsp sea salt. Press this mixture firmly into the bottom of your dish.
  2. Beat 16 oz (450g) softened cream cheese until it’s completely smooth and velvety. Gradually pour in 14 oz (395g) sweetened condensed milk while continuing to mix at medium speed.
  3. Slowly add 0.75 cup (180ml) key lime juice and 1 tbsp lime zest to the cream cheese mixture. Mix until the batter visibly thickens and becomes glossy. This is the acid doing its job!
  4. In a separate chilled bowl, whip 2 cups (480ml) heavy whipping cream, 0.5 cup (60g) powdered sugar, and 1 tsp vanilla extract. Whip until stiff peaks form and the cream holds its shape.
  5. Spread the lime filling evenly over the graham cracker base. Top with the whipped cream, using a spatula to create decorative swirls and peaks.
  6. Place the dish in the refrigerator for at least 4 hours. Chill until the center feels firm when gently shaken. This wait time is non negotiable for a clean slice.
  7. Just before serving, garnish with fresh lime slices and mint sprigs. This adds a sensory pop of color and a fresh aroma that hits you before the first bite.