Ingredients:

  • 16 oz (450g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) heavy whipping cream
  • 1/4 cup (60ml) fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1/4 teaspoon fine sea salt
  • For Crumble: 1 cup finely ground graham crackers
  • For Crumble: 3 tablespoons unsalted butter, melted
  • For Crumble: 2 tablespoons packed light brown sugar

Instructions:

  1. Prepare the Graham Cracker Crumble: Combine graham cracker crumbs, melted butter, and brown sugar in a small bowl. Spread onto a dry skillet and toast gently over medium-low heat until fragrant (about 3–4 minutes). Set aside.
  2. Cream the Base: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until perfectly smooth and fluffy. Gradually beat in the granulated sugar until fully incorporated.
  3. Mix Wet Ingredients: Whisk in the heavy cream, lemon juice, and vanilla extract until just combined. Do not over-whisk.
  4. Thicken: Pour the cornstarch slurry into the cream cheese mixture. Whisk vigorously for 30 seconds.
  5. Gentle Heat: Transfer the mixture to a medium heavy-bottomed saucepan over very low heat. Stir constantly with a rubber spatula, scraping the bottom.
  6. Reach Fondue Consistency: Continue stirring gently for 5–7 minutes until the mixture thickens noticeably and coats the back of the spatula. Do not allow it to boil vigorously.
  7. Final Seasoning: Remove from heat and stir in the salt. Taste and adjust vanilla or lemon if desired.
  8. Serve Hot: Immediately transfer the warm fondue into a pre-warmed fondue pot or small slow cooker set to the lowest warming setting.
  9. Garnish and Dip: Sprinkle the prepared Graham Cracker Crumble over the top of the melted fondue just before serving.