Lemon Cheesecake Bites (Print Version)

# Ingredients:

01 - Crush 10 graham crackers to make 1 cup of crumbs.
02 - 2 tablespoons of granulated sugar.
03 - 6 tablespoons of melted butter (unsalted).
04 - 8 ounces softened cream cheese.
05 - 1/2 cup of white sugar.
06 - Juice and zest from 2 fresh lemons.
07 - 1/3 cup of thick heavy cream.
08 - A small splash (1/4 teaspoon) of vanilla.
09 - Assorted fresh fruit to go on top.

# Instructions:

01 - Combine the crushed graham crackers with sugar in a mixing bowl. Pour in butter and stir until coated thoroughly.
02 - Line mini muffin pan with plastic wrap. Firmly press crust mixture into each cup to form a base and sides.
03 - Place the tray in the freezer for 15–20 minutes until the crusts harden.
04 - Whip cream cheese, sugar, and lemon juice together until smooth. Separately, beat heavy cream and vanilla until it's fluffy with soft peaks.
05 - Fold the creamy whipped mixture into the cream cheese until it’s fully combined and smooth.
06 - Fill the chilled crusts with the filling. Pop them in the fridge for 2 hours and let everything set.

# Notes:

01 - Keep these cold until they’re served so the crusts stay firm.
02 - Store in the freezer for a maximum of 3 months.
03 - Ideal for prepping ahead for gatherings or events.

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