1. Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add confectioners sugar, beating until blended. Gradually add half-and-half, beating until blended. Fold in lemon sorbet and remaining ingredients.
2. Scoop mixture evenly into 8 paper-lined baking cups in muffin pans. Freeze 4 hours or until firm.
*3/4 cup crushed shortbread cookies may be substituted.
Note: Dessert may be stored in an airtight container in the freezer up to 1 month.