Crust

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1 cup graham cracker crumbs (5 ounces, or 10 crackers crushed)

6 tbsp unsalted butter melted

2 tbsp sugar

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Cheesecake Filling

8-oz package cream cheese, softened

½ cup powdered sugar

2 tsp lemon zest, shredded

2 tbsp lemon juice, freshly squeezed

¼ tsp vanilla extract

⅓ Cup Cool whip

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1. In a medium bowl, combine graham cracker crumbs and sugar. Add the melted butter and stir to combine.

2. Line a 24-cup mini muffin pan with plastic wrap. Use the sheets, placed crosswise across the tin, with plenty of overhang on pictured in the past, and press plastic wrap down into each cavity, working from the inside out. Place a heaping tablespoon of graham cracker crumbs in each cavity and press onto bottom and sides with your fingers.

3. Transfer to freezer to chill for 15-20 minutes while you make the filling. Gently lift the plastic wrap to remove the tart shells from the pan.

4. In a medium bowl, beat together the cream cheese, lemon zest, lemon juice, and sugar.

5. In a separate medium bowl, whip the whipping cream and vanilla to stiff peaks. Fold the whipped cream into the cream cheese mixture until combined.

6. Spoon a dollop of filling into each tart shell. Chill the tarts for about two hours to firm up the filling and shell before serving. Garnish with remaining zest and fruit as desired and serve chilled.