Key Lime Cheesecake in a Jar
Easy to make, serve and eat! This will keep 7-10 days in the refrigerator
- 1 tub 24.3 oz., Philadelphia Ready to Eat Cheesecake Filling, or defrosted frozen cheesecake*
- 11 oz. jar Key Lime Curd
- 16-20 sugar cookies
- 1 tub 8 oz. Cool Whip, thawed
- 1 lime
Break 1-2 cookies into pieces and press into the bottom of jars.
Top with a layer of cheesecake, then a layer of key lime curd.
Finish with a layer of Cool Whip**. Zest lime and sprinkle zest on top.
Put lids on jars and refrigerate for up to 10 days
* you will probably have some cheesecake filling leftover so it save for another time, or spread it between cookies for a cheesecake sandwich, or simply eat it with a spoon.
**Real whipped cream will deflate over time so it’s best to use Cool Whip if you aren’t serving these immediately