This Recipe was made with

Frosty Lemon Frosty Lemon


  • 2 ½ tablespoons butter, melted
  • ¾ cup graham cracker crumbs
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg, slightly beaten
  • ¼ cup sour cream
  • Pinch of salt
  • Zest from 1 lemon
  • Juice from ½ lemon
  • 2 drops yellow food coloring (optional)
  • 1 cup (more or less) of whipped topping
  • 1 package Archway Frosty Lemon cookies


  1. Preheat oven to 275ºF.
  2. Line standard muffin tins with 8-10 liners.
  3. Mix butter and graham cracker crumbs together in a small bowl.
  4. Divide the mixture between the liners.
  5. Push down with the back of a spoon to form the crust.
  6. Beat cream cheese at medium speed using an electric mixer.
  7. Gradually add sugar and lemon juice.
  8. Beat in egg and sour cream.
  9. Add zest and food coloring (if desired) and mix until combined.
  10. Divide batter among the liners.
  11. Bake for about 25 minutes or until filling is set.
  12. Cool completely on wire rack and then refrigerate 4 hours or overnight.
  13. To assemble, add a dollop of whipped topping to the top of cheesecake and spread until the filling is completely covered. Place 1 cookie on top of each cheesecake and serve immediately.