Mini Lemon Cheesecake Tarts (Print Version)

# Ingredients:

01 - 10 graham crackers, crushed into fine crumbs (1 cup).
02 - 2 tablespoons sugar.
03 - 6 tablespoons unsalted butter, melted.
04 - 8 ounces cream cheese, room temperature.
05 - 1/2 cup sugar.
06 - 2 fresh lemons (for zest and juice).
07 - 1/3 cup heavy cream.
08 - 1/4 teaspoon vanilla extract.
09 - Fresh fruit for topping.

# Instructions:

01 - Mix graham cracker crumbs and sugar in a bowl. Pour in melted butter and stir until crumbs are evenly coated.
02 - Cover mini muffin tin with plastic wrap. Press crumb mixture into each cup, making sure to cover bottom and sides.
03 - Put the pan in freezer for 15-20 minutes until shells firm up.
04 - Beat cream cheese with sugar and lemon juice until smooth. In another bowl, whip cream with vanilla until soft peaks form.
05 - Gently fold whipped cream into cream cheese mixture until well mixed.
06 - Spoon filling into chilled shells. Refrigerate for 2 hours until set.

# Notes:

01 - Keep tarts chilled until serving to prevent shells from softening.
02 - Can be frozen for up to 3 months.
03 - Perfect make-ahead dessert for parties.

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