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Combine the graham cracker crumbs, salt, brown sugar and melted butter.
Press into a 9x13-inch baking dish. Chill in the fridge while you prepare the filling.
In a large bowl, beat the cream cheese until smooth with a hand-held mixer (you can also use a stand mixer with a paddle attachment). Add the sweetened condensed milk, lime juice, and lime zest and mix until smooth.
In a separate bowl, beat the heavy whipping cream to stiff peaks. Gently fold into the cream cheese mixture in 2 additions, mixing until just combined. Spread evenly on top of the graham cracker crust.
Chill in the fridge for 4 hours, or you can make it ahead and chill overnight.
Top with sweetened whipped cream and lime slices. Slice and serve.