4 graham cracker sheets (8 squares)
2 tablespoons melted butter
1 tablespoon brown sugar
For the filling
8 oz cream cheese, softened to room temperature
14 oz can fat-free sweetened condensed milk
1/4 cup egg beaters all whites, or regular egg beaters
1 teaspoon lemon zest
1/2 cup fresh lemon juice (about 4 lemons)
2 teaspoons powdered gelatin
3 tablespoons boiling water
12 small strawberries, sliced in half
Place graham crackers into a food processor and process until very fine.
Add butter and brown sugar then process to combine.
Spray muffin tins well with non-stick spray, then spoon 1 heaping teaspoon graham cracker mixture into each cup.
Press down firmly to form the crust, then place muffin tins into the fridge.
In a large bowl, beat together softened cream cheese, sweetened condensed milk, and egg beaters until smooth and creamy, about 2 minutes.
Add lemon zest and juice and beat until fully combined.
In a small bowl whisk together powdered gelatin and boiling water until dissolved.
Let cool for 2 minutes, then beat into the cream cheese mixture.
Fill each mini muffin tin cup to the top with the filling, then place in the refrigerator to firm up for at least 8 hours, or overnight.
Run a small knife around the outside of each cup to pop it out of the mini muffin tin then top with half a strawberry.
Store in the refrigerator.