mini no-bake lemon cheesecakes {for two}

As I'm writing this, I'm realizing something... I ate two lemon cheesecakes for lunch. Before you go and think I'm some crazy fat kid, they weren't entire cheesecakes. Seriously, I do have some portion control. Not a lot, but SOME. So they weren't big ones. Just cute little tiny ones made in ramekins. See? It's all good. You can continue thinking I'm a skinny little runner. Thank you for your cooperation. 

I can totally justify this though. Justifying is one my skills... 

Why didn't I go running this morning? Because I needed more sleep so my brain would work good for school. Why do I need to buy that nail polish? Because my collection is lonely and needs a new friend. Why did I lounge around in sweats and a t-shirt all day? Because why waste close when you're not seeing any humans... Other than your family. But they don't count. Why did I eat two mini cheesecakes for lunch? Because I'm all for balanced meals! Cream cheese {dairy}, lemon {fruit}, and graham crackers {carb}. Derrrrrrr!

I made these in the middle of the day as I was studying for an exam. When I really get into studying, I forgot to do a lot of things. Likeeeeeee eat. And brush my teeth. However, my brain can only work for SO long, ya know? My noggin was fried, so I decided to take a break and make cheesecake. It's only logical. 

Single serving recipes on this blog are definitely among the most popular. You guys love that stuff! I thought I'd feed your obsession with some cheesecake. It's no bake. It's super quick. It only makes a little, so you don't have a whole PAN of cheesey cake laying around. And holy gracious, it's creamy, sweet, and tangy. 

Yooooooou're super duper welcome. 

mini no-bake lemon cheesecakes {for two}

crust: 

2 tbsp. butter, melted

1/2 c. graham cracker cumbs

1 tsp. cinnamon

cheesecake:

3/4 c. cream cheese

1 tbsp. lemon juice

1 tsp. vanilla

yellow food coloring {optional}

1/4 c. powdered sugar

2 tbsp. white sugar

First, prepare the crust by combining the graham cracker crumbs, butter, and cinnamon with a fork. Press into two small ramekins and set aside. Next, make the cheesecake filling by whipping the cream cheese, lemon juice, sugars, and vanilla. Add in the yellow food coloring drop by drop until you get the desired color. Pour filling into ramekins. Wrap in plastic wrap and refrigerate for at least an hour.