Recipe by: @mscolleenalexis
What you’ll need:
- 1 pack of MPB Lemon Drop Cookies
- 6 tbsp whipped cream cheese
- 5 medium strawberries
- 1 tsp cane sugar
- 1 tbsp of choice butter (I used Country Crock Light)
- 2 tbsp powdered sugar
- 1 tbsp cheesecake sugar-free jello powder
- 2 tsp lemon juice
- Wax paper or Saran Wrap
How to Prepare:
In a medium bowl, spoon out your 6 tbsp of cream cheese. Add in your sugar-free jello cheesecake powder and sugars and mix together. Take your medium strawberries and cut them up into cubes. Place the strawberries cubes in a bowl and add in your lemon juice. Using the back of a fork crush the strawberries to soften them.
Now take your strawberries and add them into your cream cheese mix. Combine and mix thoroughly and set aside.
Next, take 2 of your MPB Lemon Drop Cookies and crumble them into a bowl. Grab your tbsp of butter and melt in the microwave for about 20 seconds. Drizzle about half of your butter into the cookie crumbles and add in your tsp of lemon juice. Combine until everything is evenly covered and sticks together to create a “crust.” Now with the remaining butter mix in your 2 tbsp of powder sugar until you reach a thick consistency. Pour the powdered sugar mix into your cheesecake batter and mix together.
Now, grab your mini muffin tray and line 6 muffin spots with plastic wrap or wax paper. Take quarter sized pieces of the cookie crumble and evenly spread into the bottom of each muffin hole. Grab your cheesecake mix and scoop out evenly into the 6 muffin spots. Grab one of your MPB Lemon Drop Cookies and break off pieces and decorate the top of each cheesecake cup.
Place the tray in the freezer for 5-6 hours or until fully frozen. Serve immediately and ENJOY! 🍓🍋