ADVERTISEMENT
In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press the mixture into the bottom of serving glasses or jars to form the crust.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, pink lemonade concentrate, and lemon zest, mixing until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. If desired, add a few drops of pink food coloring to enhance the color.
Spoon or pipe the cheesecake mixture over the graham cracker crust in the glasses or jars.
Refrigerate for at least 2 hours, or until set.
Garnish with fresh raspberries or strawberries and mint leaves before serving.
Prep Time: 20 minutes | Total Time: 20 minutes + chilling time
Kcal: 350 kcal | Servings: 6 servings
ADVERTISEMENT
