Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
For the Lemon Cream Cheese Filling:
- 1 package (8 oz) cream cheese, softened to room temperature
- 1 can (14 oz) sweetened condensed milk
- 1/3 cup fresh lemon juice (about 2–3 lemons)
Optional Garnishes:
- Lemon zest
- Fresh lemon slices / wedges
- Whipped cream or whipped topping
📋 Instructions
- Prepare the Crust:
- Line a 12-cup muffin tin with foil or paper liners.
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Divide the mixture evenly into the bottoms of the muffin cups and press firmly using the back of a spoon or a small glass. Set aside in the fridge while preparing the filling.
- Make the Filling:
- In a medium mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed for 1–2 minutes until smooth and completely lump-free.
- Gradually pour in the sweetened condensed milk while continuing to mix until fully incorporated.
- Add the fresh lemon juice and beat gently until the mixture turns thick and velvety smooth.
- Assemble & Chill:
- Spoon or pipe the filling evenly on top of the crusts in each cup.
- Cover lightly with plastic wrap and refrigerate for at least 2 to 3 hours (or overnight) until firm and set.
- Garnish & Serve:
- Right before serving, top each pie cup with fresh lemon zest, a mini lemon slice, or a dollop of whipped cream. Enjoy cold!