2 tablespoons sugar
2 tablespoons unsalted butter, melted
4 ounces cream cheese, softened
1 cup heavy whipping cream
¼ cup + 3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup lemon pie filling
1 lemon, sliced
Mix ½ cup crushed graham crackers with sugar and butter until well combined. Set aside. Beat cream cheese until creamy. Add cup ½ heavy cream, ¼ cup powdered sugar, and vanilla extract. Beat until smooth. Assemble cheesecakes in a small mason jar, glasses, or bowls. Add 2 generous tablespoons of lemon pie filling then top with cream cheese mixture. Add 2 tablespoons of crushed graham crackers to top. Chill cheesecakes for 1-2 hours in refrigerator to set. To serve, beat ½ cup heavy cream with 3 tablespoons powdered sugar until stiff peaks form. Pipe or spoon whipped cream on top. Garnish with slices of lemon.