Ingredients
6
6 servings
- •8 oz cream cheese, room temperature
- •1 cup sugar
- •3 tablespoons water
- •1 package gelatin powder
- •1 lemon, juiced
- •2 tablespoons vanilla extract
- •1 lemon, zested
- •2 cups whipping cream
- •6 prepared mini graham cracker crusts
- •lemon wedge, for garnish
- •fresh mint leaf, for garnish
Instructions
- Bring a medium pot filled with a couple inches of water to a simmer. Set a heatproof bowl on top, making sure the bottom is not touching the water. Add the cream cheese and sugar to the bowl and stir to incorporate, then let melt.
- Meanwhile, add the water and gelatin to a small bowl and let bloom until the water is absorbed, 2–3 minutes.
- Once the cream cheese softens and turns off white in color, add the lemon juice, vanilla, and lemon zest. Whisk to incorporate and remove any lumps.
- Add the bloomed gelatin to the cream cheese mixture and whisk until fully melted and incorporated.
- Remove the bowl from the double boiler and freeze for 5–10 minutes, until cooled.
- Remove the cream cheese mixture from the freezer and gradually fold in the whipped topping until well incorporated.
- Scoop the filling into the mini graham cracker crusts. Freeze for 15 minutes, or until completely set.
- Garnish with lemon wedges and mint, then serve.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 1370
- Carbohydrate: 140g
- Fat: 89g
- Fiber: 4g
- Protein: 14g
- Sugar: 59g
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