Servings: 4 cups
Calories: 508kcal
Ingredients
Crust
- 3 oz graham crackers, crushed 85 g
- 3 tbsp unsalted butter, melted 42 g
Filling
- 8 oz full-fat cream cheese, room temperature 226 g
- 1/3 cup powdered sugar, sifted 40 g, more to taste
- 1 tsp vanilla extract or vanilla bean paste
- 1 tsp lemon juice
- 1/2 cup cold heavy cream 120 g
- 1 pinch salt
Instructions
Crust
- Mix the crumbs. In a small bowl, stir the crushed graham crackers with about 90% of the melted butter until evenly damp and sandy. Squeeze a small handful in your palm — if it holds its shape, you're done. If it falls apart, add butter until it doesn't.3 oz graham crackers, crushed, 3 tbsp unsalted butter, melted
- Press into cups. Divide the mixture between 4 small glasses or jars (about 30g per cup) and press down lightly with the back of a spoon. Chill while you make the filling.
Filling
- Beat the cream cheese. In a medium bowl, beat the room-temperature cream cheese with the powdered sugar, vanilla, salt, and lemon juice until completely smooth, about 1 minute. Scrape down the sides of the bowl.8 oz full-fat cream cheese, room temperature, 1/3 cup powdered sugar, sifted, 1 tsp vanilla extract, 1 tsp lemon juice, 1 pinch salt
- Whip the cream. In a separate bowl, whip the cold heavy cream to medium peaks — when you lift the whisk, the peak should hold but gently flop over at the tip.1/2 cup cold heavy cream
- Lighten the base. Add about a third of the whipped cream to the cream cheese mixture and stir it in to loosen the base.
- Fold in the rest. Add the remaining whipped cream and fold gently with a spatula until no white streaks remain. The mixture should be smooth and pipeable.
- Taste and adjust. Taste the filling and fold in more powdered sugar or lemon juice if needed, using a spatula so you don't deflate it.
- Fill the cups. Spoon or pipe the filling over the chilled crusts, dividing evenly between the 4 cups. Smooth the tops or leave them swirled.
- Chill. Refrigerate for at least 2 hours so the filling firms up and the flavors come together. Overnight is even better.
- Top and serve. Finish with fresh berries, fruit compote, lemon curd, crushed biscuit dust, or a drizzle of dark chocolate ganache.
Notes
- Makes four 1/2 cup portions or 8 standard muffin liners. For the muffin liner version, press the crust down firmly and chill for at least 6 hours (overnight is safer) so the filling sets enough to un-mold cleanly.
- Macros calculated on full ingredient list, no toppings included.
Nutrition
Calories: 508kcal | Carbohydrates: 30.9g | Protein: 5.7g | Fat: 40.9g | Fiber: 0.7g
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