Ingredients

The following ingredients have 12 Servings
  • 1 + 1/2 cups graham cracker crumbs (~ gluten-free if needed)
  • 1/4 cup plus 1 tbsp sugar
  • 6 tbsp butter (melted or a non-dairy substitute)
  • 8 oz cream cheese (softened)
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla
  • Fresh fruit for topping

Instruction

  • If you are plan on baking the graham cracker crust preheat oven to 350.
  • Line muffin tin with silicone cupcake holders.
  • Add crushed graham crackers, 1/4 cup of sugar, and melted butter in a small mixing bowl. Mix well until completely combined.
  • Scoop up 2 tbsp of the crumb mixture and press firmly on the bottom of the cupcake liners.
  • Bake for 7 minutes or freeze crumb crust. Allow baked crumb crust to cool.
  • In a medium-sized mixing bowl add softened cream cheese, 1 tbsp sugar, and honey, and mix well.
  • Add lemon juice and vanilla and mix until creamy.
  • Spoon cream cheese filling over crumb crust in cupcake holders.
  • Chill or freeze until you are ready to serve.
  • Add sliced fruit, or other toppings as desired.
  • Store leftovers in refrigerator or freezer.