Ingredients:
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/3 cup lemon juice (fresh or bottled)
1 teaspoon lemon zest (optional)
1 teaspoon vanilla extract
1 cup whipped topping (Cool Whip), thawed
6–8 graham crackers, crushed (or 1 cup graham cracker crumbs)
2 tablespoons butter, melted
Additional whipped topping and lemon slices for garnish (optional)
Directions:
In a small bowl, mix crushed graham crackers with melted butter. Spoon 1–2 tablespoons of the mixture into the bottom of 6–8 small dessert cups or jars and press down gently to form a crust layer.
In a large bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Beat until well combined and silky.
Fold in the whipped topping gently to keep the mixture light and airy.
Spoon or pipe the lemon cream mixture on top of the graham crust in each cup. Smooth the tops with a spoon or spatula.
Refrigerate for at least 2 hours (or until set and chilled).
Garnish with extra whipped topping and lemon slices or zest before serving.
Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 320 kcal | Servings: 6–8 servings