How to make it:

Graham Cracker Crust
In a food processor, chop the graham crackers with sugar, cinnamon and melted butter until it resembles wet sand.

Gently press the graham cracker crust mixture into the bottom of a glass (or parchment-lined metal) 8x8-inch (or 7x11-inch) pan using your hands or the bottom of a glass. Freeze while preparing the cheesecake filling.

Key Lime Cheesecake
In a large mixing bowl, use an electric hand mixer to whisk the softened cream cheese with sweetened condensed milk until smooth. Add lime juice and zest then mix again. Set aside.

In a separate medium-size bowl, use an electric hand mixer to beat the heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture just until combined. Don’t over-mix.

Pour the mixture over the frozen graham cracker crust, cover and refrigerate a minimum of 4 hours to overnight, or freeze for a few hours. To make the cheesecake set quicker and be firm enough to cut into clean slices, move it into the freezer for a couple hours, until ready to slice and serve.

Cut into rectangular bars or squares; top with extra whipped cream and zest.

Enjoy!

Notes: Store in the refrigerator for up to 1 week or in the freezer for 1 month.