Ingredients

The following ingredients have 6 Servings
  • 1 1/4 cups graham cracker crumbs
  • 4 tablespoons melted butter
  • 24 ounces full fat cream cheese (approx. 3 cups or 675 grams, at room temperature)
  • 3/4 cup powdered sugar
  • zest of 2 large lemons
  • juice of one lemon
  • 1 1/2 cups whipped cream (or whipped topping (if whipping your own cream, start with 3/4 cup liquid))
  • more whipped cream and lemon slices for garnish

Instruction

  • Combine the graham cracker crumbs and melted butter in a small bowl.
  • Divide the mixture evenly between 6 dessert bowls or dishes (stemless wine glasses work nicely for desserts like this) and press the crumbs down into the bottom of the dishes.
  • In a large bowl mix the room temperature cream cheese together with the powdered sugar until it's light and fluffy and smooth. I'd suggest using a hand mixer or a stand mixer for this, on medium to medium-low speed.
  • Add the lemon zest and juice and mix on medium speed until combined.
  • Add the whipped cream or whipped topping and gently fold it in with a rubber spatula just until everything is combined.
  • Add the cheesecake mixture to a piping bag fitted with a large open tip (or no tip at all - simply cut the end off a disposable piping bag to create a large opening). Swirl the cheesecake filling into each of the 6 prepared cups on top of the crumb mixture. Be sure to divide the filling evenly among the 6 cups.
  • Place the cups in the fridge to chill for about 2 hours.
  • Before serving, add a dollop of whipped cream and a lemon slice on top of each cup.