Ingredients:

• 6 tablespoons unsalted butter
• 1-1/2 cups graham cracker crumbs (24 graham cracker squares crushed into fine crumbs)
• 1/4 cup sugar
• 12 ounces cream cheese, softened at room temperature overnight
• 2 tablespoons powdered sugar
• 1 tablespoon lemon zest
• 6 tablespoons lemon juice
• 2 tablespoons cold water
• 2 tablespoons dry lemon gelatin powder
• 8-ounce container non-dairy whipped topping
• one-gallon resealable plastic bag
• rolling pin
• Two 12-cup muffins tins and paper baking liners

What to do:

Line both 12-cup muffin tins with paper baking cups. Place the graham crackers in a resealable plastic bag and carefully smash with a rolling pin or heavy pot until you have fine crumbs. Melt the butter, add to the graham cracker crumbs with the granulated sugar. Smoosh with your hands until the graham cracker crumbs are mixed with the butter and sugar evenly, to make moist crumbs.

Add a tablespoonful of the mixture into the bottom of 18 muffin cups, or all 24 if you would like smaller portions. Press the crumbs down with your fingers, the end of the rolling pin or the bottom of a small glass. Save a small amount of crumbs to decorate the tops of the cheesecakes if you like, or just use the crumbs up in the bottoms of the tins.

Beat the cream cheese, powdered sugar, lemon juice and lemon zest in a bowl until smooth; set aside.

In a small bowl, add gelatin to COLD water and stir to dissolve. Pour gelatin into the cream cheese mixture and stir to combine. Fold the non-dairy whipped topping into the gelatin and cream cheese mixture.

Scoop the cheesecake mixture into the muffin tins with a cookie scoop and smooth the tops with a butter knife. Decorate with the reserved crumbs or a bit of lemon zest. Chill for at least two hours. Serve cold, or freeze on a plate, then move to a resealable bag if you like!!!