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Key Lime Cheesecake in a Jar

Ingredients
  

  • 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

Instructions
 

  • Break 1-2 cookies into pieces and press into the bottom of jars. Finish with a layer of Cool Whip**. Zest lime and sprinkle zest on top.
  • Top with a layer of cheesecake, then a layer of key lime curd.
  • Top with a layer of cheesecake, then a layer of key lime curd.
  • Seal jars and refrigerate for up to 10 days

Notes

* 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