Mini Lemon Cheesecake Tarts (Print Version)

# Ingredients:

→ Graham Cracker Tart Shells

01 - 1 cup graham cracker crumbs (5 ounces, or 10 crackers crushed)
02 - 2 tablespoons granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Lemon Cheesecake Filling

04 - 8 ounces cream cheese, softened
05 - 1/2 cup sugar
06 - 2 teaspoons lemon zest, divided
07 - 2 tablespoons fresh lemon juice
08 - 1/3 cup heavy whipping cream
09 - 1/4 teaspoon vanilla extract
10 - Fresh fruit or fruit preserves for garnish

# Instructions:

01 - Mix graham cracker crumbs, sugar, and melted butter. Press mixture into plastic-lined mini muffin tin cavities. Freeze 15-20 minutes.
02 - Beat cream cheese, lemon juice, and sugar together. In separate bowl, whip cream and vanilla to soft peaks.
03 - Fold whipped cream into cream cheese mixture. Fill each tart shell with mixture.
04 - Refrigerate for 2 hours until firm. Garnish with lemon zest and fruit before serving.

# Notes:

01 - Must be served chilled
02 - Can be made 3-5 days ahead
03 - Freezes well for up to 3 months

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