Instructions

1. Unwrap cream cheese and microwave for 10 seconds. Beat cream cheese on medium high for 2-3 minutes until really light and fluffy.
2. Turn off mixer and add heavy whipping cream. Slowly mix on low speed until liquid has been incorporated. Turn mixer to medium high and beat for 2-3 more minutes.
3. Add lemon pie filling and mix just until combined.
4. In a food processor, grind graham crackers into a fine crumb. Pour in a microwave-safe bowl.
5. Add butter to bowl. Microwave for 30 seconds until butter is melted. Stir to combine.
6. Pour half of the graham crackers in the bottom of the bowl. Followed by half of the cheesecake mixture. Top with remaining graham crackers and then remaining cheesecake mixture.
7. Refrigerate for 30 minutes. Serve with shortbread cookies, graham crackers or pie crust chips.