MINI LEMON CHEESECAKES

These Mini Lemon Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy lemon cheesecake filling.  Top them with some fresh whipped cream and berries for an easy dessert everyone will love!

Ingredients
For the crust:

• 6 full-sheets (90 grams) graham crackers (or 3/4 cup graham cracker crumbs)
• 3 tablespoons (45 grams) butter, melted
• 2 tablespoons (25 grams) granulated sugar

For the lemon cheesecake filling:

• 12 ounces brick-style cream cheese softened to room temperature
• 1/2 cup (100 grams) granulated sugar
• 3 tablespoons (45 ml) fresh lemon juice
• Zest of one lemon
• 1 teaspoon pure vanilla extract
• 1 large egg room temperature
• 1 large egg yolk room temperature

Instructions
To make the crust:

1. Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. If using a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
2. Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until everything is well combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.

To make the cheesecake filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined. Add the lemon juice, lemon zest, and vanilla extract until well combined. Scrape down the sides of the bowl if needed, then mix in the egg and egg yolk on low speed until just combined.
2. ....................

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