Ingredients
Scale
- 1 ½ cups Graham cracker crumbs
- 5 tablespoons Unsalted butter, melted
- 16 oz Cream cheese, softened to room temperature
- ¾ cup Powdered sugar
- 1 cup Heavy whipping cream, cold
- ¼ cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- Optional: Fresh mint or berries for garnish
Instructions
- In a medium bowl, combine the graham cracker crumbs and the melted unsalted butter. Stir until the mixture looks like wet sand. Line a standard muffin tin with paper liners. Press about one to two tablespoons of the crumb mixture into the bottom of each liner. Use the back of a small spoon or a heavy glass to press the crumbs down firmly. Place the tin in the refrigerator to set while you make the filling.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until completely smooth and creamy. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. Add the fresh lemon juice, lemon zest, and vanilla extract. Fold everything together until well combined, being careful not to deflate the whipped cream.
- Spoon the lemon cheesecake mixture over the prepared crusts in the muffin tin, filling them almost to the top. Smooth the tops with a spatula or the back of a spoon. Place the muffin tin in the refrigerator and chill for at least 2 to 4 hours, or until the filling is firm. Before serving, garnish with extra lemon zest, a small lemon wedge, or a fresh raspberry. Keep refrigerated until the moment you are ready to serve.
- Cook Time: 20 minutes (plus 2 hours chilling time)