A delightful and refreshing dessert that combines the rich flavor of cheesecake with the bright, zesty notes of lemon. These individual dessert servings are creamy, tangy, and incredibly easy to prepare, making them perfect for summer gatherings or any occasion.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
16 oz (2 packages) cream cheese, softened
½ cup powdered sugar
1 cup heavy whipping cream
¾ cup lemon juice (freshly squeezed is best for optimal flavor)
1 tablespoon lemon zest (preferably from organic lemons for a more vibrant taste)
1 teaspoon vanilla extract
Pinch of salt
Fresh fruit (such as raspberries or blueberries, or even slices of lemon for garnish)
Additional lemon zest for garnish
Instructions
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are evenly coated and have a sandy texture, resembling wet sand.
Spoon the crumb mixture into the bottom of individual dessert cups, pressing down firmly with the back of a spoon to create a compact crust. Aim for about 2 tablespoons of the mixture per cup.
In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy, about 2 minutes.
Gradually add in the powdered sugar, mixing on low speed initially, then increase to medium speed until fully incorporated.
Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until fully combined and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form, which should take about 3-4 minutes.
Gently fold the whipped cream into the lemon cream cheese mixture using a spatula, being careful not to deflate the whipped cream.
Spoon the cheesecake filling into each prepared cup over the crust, filling them about ¾ full.
Refrigerate the cheesecake cups for at least 4 hours, or overnight if time allows, until set and chilled through.
