Ingredients:

  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1 pinch fine sea salt
  • 16 oz full-fat cream cheese, softened
  • 0.75 cup powdered sugar, sifted
  • 1 cup heavy whipping cream, cold
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice

Instructions:

  1. In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, granulated sugar, and a pinch of fine sea salt. Stir until the texture resembles wet sand.
  2. Divide the crust mixture evenly among 8 dessert cups (approx. 5-6 oz capacity). Press down firmly with the back of a spoon or a small glass to create a compressed base.
  3. In a large mixing bowl, beat the softened cream cheese and sifted powdered sugar together using an electric mixer on medium-high speed until completely smooth and aerated.
  4. Add the pure vanilla extract and fresh lemon juice to the cream cheese mixture. Beat for another 30 seconds until fully incorporated.
  5. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Be careful not to over-beat into butter.
  6. Using a rubber spatula, gently fold the whipped cream into the cream cheese base in three additions, maintaining as much air as possible until no white streaks remain.
  7. Spoon or pipe the cheesecake filling into the prepared cups over the graham cracker crust.
  8. Refrigerate the cups for at least 4 hours to allow the proteins to set and the flavors to marry before serving.