Instructions

1. Base: Preheat oven to 350 degrees. In a food processor pulse graham crackers until crumbly. In a bowl mix the brown sugar, melted butter, and graham cracker crumbs. Press into muffin tin molds (lined with paper or silicone liners). Bake for 5 – 8 mins or until a golden colour. Remove from the oven and let cool completely. [If using a spring foam pan for a large cake – make sure to spray the pan to make sure it doesn’t stick. Bake for about 10-12 minutes.]
2. In a stand mixer fitted with the paddle mix the cream cheese on medium speed adding the lemonade concentrate a bit at a time. Once combined add lemon zest, juice, & lemon greek yogurt.
3. Remove from the mixer, and fold in the whip cream with a spatula. Pour into mold(s) and freeze for at least 4 hours or until firm.
4. Remove from liners and defrost about 10 minutes for minis and about 25 minutes for a 9-inch cake before serving. Serve with fresh berries & a dollop of whip cream!