Ingredients:

  • 180 g graham cracker crumbs
  • 50 g granulated sugar
  • 85 g unsalted butter, melted
  • 450 g cream cheese, softened
  • 60 g powdered sugar
  • 5 ml vanilla extract
  • 15 ml fresh lemon juice
  • 240 ml heavy whipping cream, chilled
  • 120 ml heavy whipping cream (for piping)
  • 12 fresh raspberries or halved strawberries
  • 5 g red and green holiday sprinkles

Instructions:

  1. Toast the graham cracker crumbs for 5 minutes for deeper flavor.
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
  3. Spoon equal amounts into 12 lined muffin cups and press down firmly until tightly packed.
  4. In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
  5. Stir in the vanilla extract and lemon juice.
  6. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the cheese mixture until light and uniform.
  8. Spoon the filling evenly over the crusts and smooth the tops.
  9. Transfer the pan to the refrigerator and chill for at least 3 hours before serving.