Ingredients
– 1 ½ cups graham cracker crumbs
– cup melted butter
– 2 tablespoons of sugar
– 16 oz cream cheese, softened
– ½ cup of sugar
– 1 tsp vanilla extract
– 1 tsp lemon zest
– 2 tbsp lemon juice
– 1 cup of heavy cream
– 1 cup raspberry preserves
– Fresh raspberries and lemon twists
Instructions
1. Base: Mix cookie crumbs, butter and sugar. Press into mini cheesecake molds. Refrigerate 15 min.
2. Filling: Beat the cream cheese. Add sugar, vanilla, zest and lemon juice. Add whipped cream.
3. Assembly:Place the mixture on the base. Refrigerate 4 hours.
4. Topping: Add raspberry preserves. Decorate with raspberries and lemon twists.