Ingredients:
1 ½ cups graham cracker crumbs
⅓ cup melted butter
2 tablespoons sugar
16 oz cream cheese, softened
½ cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons lemon juice
1 cup heavy whipping cream
1 cup raspberry preserves
Fresh raspberries and lemon twists for garnish
Directions:

In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture into the bottoms of mini cheesecake molds or muffin tins to form the crust. Refrigerate for 15 minutes.
In a large bowl, beat the cream cheese until smooth. Add ½ cup of sugar, vanilla extract, lemon zest, and lemon juice, and beat until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Spoon the cream cheese mixture onto the prepared crusts, smoothing the tops with a spatula.
Refrigerate the cheesecakes for at least 4 hours, or until set.
Once set, spread raspberry preserves over the top of each cheesecake.
Garnish with fresh raspberries and lemon twists before serving.
Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 320 kcal | Servings: 12 mini cheesecakes