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1
Melt butter and add sugar so it can desolve.
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2
Put in graham crackers crumbles.
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3
You can now put this crust in a 9x13, 8 or 9 inch round or lined cupcake tins.
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4
I have used all of these before and it's just enough.
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5
If you use cupcake tins line them, put in around 1TBSP full and pat it down to line the bottom of the wrapper.
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6
For the filling take the cream cheese, the zest of the lemon ( make sure you clean off the lemon, you don't want the wax you want the peel) the juice of the lemon and the SCM and mix together.
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7
It looks like a lot of liquid but you want this to be creamy.
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8
Mix for about 3 or 4 minutes starting slow then increasing to high or put in the food processor.
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9
I like a hand mixer, it's worth the extra love!
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10
( make sure your filling is smooth, I mixed this for another few minutes after this picture)
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11
Take the filling and add it to the crust.
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12
(At this point you could do anything, mix in your favorite candy bar, or instant pudding, fresh fruit or continue with this mixture. )
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13
I used 1/2 of the filling then I took a box of banana instant pudding and added to the rest of the filling mixer.
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14
You want to put a good amount in each cup but not fill them to the top.
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15
I used cherry pie filling on the ones without the pudding and mini vanilla wafers on the others.
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16
You could use fresh strawberries, preserves whatever you wanted or had hanging around the house.
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17
I placed them in containers by putting a fork in the side and pulling them out.
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18
You could refrigerate them in the cupcake tins.
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19
Let them set for at least 2 hours, it gets them settled.
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20
Enjoy!
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21
So many things you can do with this recipe!
