• Prep Time: 4.5 Hours

Number of servings


  • 12 mini graham cracker pie crusts
  • 0.5 cup cold heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 8 oz. block of cream cheese, softened to room temperature
  • .5 cup powdered granulated sugar
  • 1 tbsp. sour cream
  • .5 tsp. fresh lemon juice
  • 1 blood orange, zest and juice
  • .5 tsp. vanilla extract


  1. Unwrap and set aside your graham cracker crusts. To make the filling: Whip the cold heavy cream and powdered sugar on medium-high speed until stiff peaks form, about 3 minutes. Set aside.
  2. Into a bowl beat the cream cheese, sugar and sour cream on medium speed until creamy. Add the lemon juice, zest, orange juice and vanilla extract and beat on medium high until combined and smooth. Fold whipped cream into cream cheese mixture.
  3. Fill each pie crust with the filling and smooth the top. Refrigerate at least 4 hours or overnight. Top with candied chocolate dipped citrus before serving.