This recipe is perfect for those hot summer months when turning on the oven sounds like an awful idea and eating something cold sounds like an excellent one. I used a mini cheesecake pan, but you can absolutely use a standard muffin pan with liners, making them much easier to remove cleanly. Serve as is or top with seasonally berries, chocolate drizzle or anything else you would normally crave on a cheesecake.
Graham Cracker Crusts
- 1 cup (120 grams) crushed graham crackers
- 1 tablespoon (13 grams) granulated sugar
- 4 tablespoons (56 grams) unsalted butter, melted
Cream Cheese Filling
- 8 ounces (227 grams) cream cheese, softened
- 14 ounces (397 grams) sweetened condensed milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Make the Graham Cracker Crusts
- In a small bowl, whisk together the graham crackers and sugar before pouring the butter over the top and tossing to combine.
- Add a heaping tablespoon to each mini cheesecake cavity or cupcake liner and gently press down to set. Freeze or refrigerate while you make the filling.
Make the Cream Cheese Filling
- In a medium mixing bowl, combine the cream cheese and condensed milk. With a whisk or hand mixer, beat until smooth. Add the lemon juice and vanilla and mix until just combined.
- Equally distribute the mixture over the graham cracker crusts. Rap the pan on the counter to remove some air bubbles, then cover and freeze until firm, at least 4 hours.
- When ready to serve, remove individual servings, top and serve immediately. The remainder can remain frozen, and covered, for up to 3 months.