Key Lime Mason Jar Cheesecakes

Combine crushed graham crackers and melted butter in a small bowl. Divide the mixture among eight 4-oz. jars, pressing lightly with the back of a spoon.

Beat cream cheese in a large bowl with an electric mixer on medium speed for 30 seconds. Beat in lime juice and vanilla. Beat in sugar until smooth. Fold in about 1/2 cup whipped topping to lighten the mixture, then fold in the remaining topping.

Transfer the filling to a heavy sealable plastic bag. Snip a 1-inch hole in a bottom corner of the bag and pipe the filling into the jars. Top each with several lime slices.

Put on the lids. Tote the jars with an ice pack or refrigerate for up to 24 hours.

Tote the jars with an ice pack or refrigerate for up to 24 hours.