Ingredients
Scale
(See gluten-free adaptations in the Notes section at the bottom of the recipe.)
- 1 (12-ounce) can evaporated whole milk
- 1 1/2 cups graham cracker crumbs
- 2/3 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- Fresh blueberries (optional)
Instructions
- Butter 8 to 10 pots or ramekins. (I use 4 to 6-ounce size ramekins.)
- Place evaporated milk in a metal bowl and freeze about 1 hour.
- In a small mixing bowl, combine the graham cracker crumbs with the melted butter. Set aside 3 tablespoons; lightly press remaining crumbs into the bottom of the prepared pots. Don’t press it down too hard as then it freezes too firm.
- In a large mixing bowl, beat together the cream cheese, sugar, lemon zest and lemon juice with an electric mixer until smooth.
- Remove evaporated milk from freezer and beat about 5 minutes with an electric mixer until stiff peaks form. Fold into cheese mixture and then spoon on top of graham crackers, dividing evenly between pots. Sprinkle tops with remaining 3 tablespoons of graham cracker mixture. Freeze overnight.
- Serve with blueberries, if desired.
Notes
Gluten free: Use Pamela’s Gluten Free Golden Graham Crackers; process in a food processor until crumbs. Reduce butter to 1/3 cup.
Make ahead: Can be made up to 1 month ahead and kept frozen.
Variation in a single pan: Butter a 13- by 9-inch baking dish. Set aside 3 tablespoons of the graham cracker mixture; press remaining crumbs into the bottom of the prepared dish. Pour evaporated milk-cream cheese mixture into crust. Sprinkle top with remaining 3 tablespoons of graham cracker mixture. Freeze overnight. Cut into squares and serve with blueberries, if desired. (You can get 12 servings out of this recipe with this method of preparation.)
- Category: Dessert, make ahead
