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“this is a creamy and delicious desert for a hot summer day/night. The light cheese cake batter is folded with toasted graham cracker pieces and frozen. I discovered this by accident when trying to make a cheese cake pie recipe. There is really no way you can go wrong on the recipe.”
1hr 20mins
24 mini cheese cakes

Ingredients Nutrition


  1. Take Graham crackers and roughly crush them, pour in melted butter and toss until coated.
  2. Place on Baking sheet and bake at 375 for 6 minutes, remove from oven and let cool.
  3. Whip Cream Cheese, 1/2 cup of sugar, Lemon zest, and lemon juice until well creamed.
  4. Whip heavy cream with 2 tbs of sugar until it forms peaks.
  5. Fold the whipped cream in with the cream cheese mixture.
  6. Add in the graham cracker crumbs and mix well.
  7. spoon into mini muffin tins and freeze for a minimum of 1 1/2 hours.

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