– 1 cup heavy whipping cream
– 1 cup sugar
– 1 teaspoon vanilla extract
– 2 tablespoons lemon juice
– 1 teaspoon lemon zest
– 2 tablespoons sugar
– 1 cup melted butter
– Fresh raspberries and lemon twists for garnish
Instructions:
1. In a medium bowl, mix together graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press this mixture firmly into the bottoms of mini cheesecake molds or muffin tins to create a delicious crust. Chill them in the refrigerator for 15 minutes.
2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in 1 cup of sugar, vanilla extract, lemon zest, and lemon juice. Continue beating until all ingredients are well blended.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring a light and airy texture.
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