Mini Lemon Cheesecake Bites (Print Version)

# Ingredients:

→ Graham Cracker Tart Shells

01 - 1 cup graham cracker crumbs (5 ounces, or 10 crackers crushed)
02 - 2 tablespoons granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Lemon Cheesecake Filling

04 - 8 oz cream cheese, softened
05 - ½ cup sugar
06 - 2 teaspoons lemon zest, divided
07 - 2 tablespoons fresh lemon juice
08 - ⅓ cup heavy whipping cream
09 - ¼ teaspoon vanilla extract

→ Garnish

10 - Fresh fruit or fruit preserves

# Instructions:

01 - Mix graham cracker crumbs, sugar, and melted butter. Press into plastic-lined mini muffin cups. Freeze 15-20 minutes.
02 - Beat cream cheese, lemon juice, and sugar. Separately whip cream and vanilla to soft peaks. Fold together.
03 - Fill chilled crusts with lemon cheesecake mixture. Chill 2 hours until firm.
04 - Top with remaining lemon zest and fresh fruit before serving chilled.

# Notes:

01 - Must be served chilled
02 - Can be made 3-5 days ahead
03 - Freezes well for up to 3 months

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