In a bowl, combine graham cracker crumbs, 1/4 Cup granulated sugar and melted butter. Spread onto nonstick pan and bake at 350 degrees until browned (you will smell the sweet scent when its ready) Appx 7 minutes. Remove and cool.
Using a handheld electric mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Beat in the condensed milk, instant pudding mix, lime juice, 1/2 Cup granulated sugar, and lime zest until creamy and well incorporated.
- Place mixture in the fridge for about 1-2 hours to firm up if needed.
- Transfer mixture to a piping bag.
- Alternate the graham cracker crumbs and the cheesecake mousse into single serve containers with lids (starting with the crackers and ending with the mousse.) Secure with lids.
- Place in the fridge for about 3 hours to set completely.
Unfasten lids, pipe some whipped cream on top and garnish with lime zest.
Serve and enjoy!
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