• 1 cup shortbread cookie crumbs
  • 6 TBSP butter, melted
  • 1 cup raspberry jam
  • 1 ½ cup cream cheese, room temp
  • ½ cup sour cream
  • 1 lemon, zested
  • ½ cup sugar
  • Berries
  • Mint
  • Whipped cream


  1. preheat oven to 350.
  2. Spray each cavity of the pan with non-stick spray and place a parchment square in the bottom of each.
  3. Combine melted butter and shortbread cookie crumbs.
  4. Place a tablespoon of the mixture in each cavity of the pan and press down firmly.
  5. Bake for 10 minutes, remove and let cool slightly.
  6. Using a stand mixer combine cream cheese, sour cream, lemon zest and sugar.
  7. Beat until a smooth texture is achieved.
  8. Spoon 2 teaspoon of jam over each cookie crust and spread evenly.
  9. Top with cream cheese mixture and freeze overnight.
  10. Remove from pan and top with a dollop of whipped cream, berries and mint leaf.