for the crust:
9 graham crackers
4 tablespoons butter, melted
for the filling:
1 pound cream cheese, softened to room temperature
¾ cup sugar
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest, optional
1 cup ready-to-use lemon cream filling
Preheat oven to 325 degrees. Line a 9x9 inch square pan with parchment allowing the paper to extend over the edge of the pan.
In a food processor, process the graham crackers until finely ground. Add the butter and combine well. Press into the bottom of the prepared pan.
In the bowl of your mixer, combine the cream cheese, sugar, lemon juice and zest until smooth and creamy. Add the eggs and mix just until combined. Pour the batter over prepared crust.
Bake 40 minutes or until edges are puffed and the center is set. Allow the cheesecake to cool for 20 minutes.
Spread the lemon filling evenly over the top, using an offset spatula. Refrigerate 5-6 hours before cutting into small squares.
All these cheesecake squares can easily be placed in round or square cupcake holders and transported in shallow cookie boxes available in our store.