2 (8-ounce) packages cream cheese, at room temperature
3 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract
1 (14 oz) can sweetened condensed milk
1 tablespoon fresh lemon juice
Sliced strawberries, fresh berries, cherry pie filling, or salted caramel sauce
Using a fork, combine the graham cracker crumbs, brown sugar, and melted butter in a small bowl. Mix until graham cracker crumbs are well moistened. Press the graham cracker mixture into individual 4-ounce jars. Set aside.
Using a stand mixer or hand mixer, beat together the cream cheese, granulated sugar, and vanilla until creamy. Add the sweetened condensed milk and lemon juice and mix until just combined.
Spoon the cheesecake mixture into jars with the graham cracker crusts, leaving room at the top for the topping.
Cover the jars with their lids or plastic wrap and place in the freezer for 15 minutes. Remove from the freezer and store in the refrigerator until ready to serve.
When ready to serve, add your topping of choice and enjoy!
Recipe slightly adapted from The I Heart Naptime Cookbook by Jamielyn Nye
Corozal Town, and Chetumal, Q. Roo, Mexico, Belize
Founder and President of SUPERMAMA - an organization for pregnant adolescence and single mothers. Owner of PrehiSPAnic cocoon - a massage and health spa in Corozal Town, Belize and Chetumal, Mexico and owner of B LIFE health beverages.