Light and yummy lemon cheesecake for two!
1/2 package graham crackers
2 Tbsp. melted butter (more if needed)
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, softened
2 Tbsp. sugar
1 cup room temperature Cool Whip
2 tsp lemon
- Mix 1 tablespoon sugar with melted butter and crushed graham crackers in a 4x4 container
- Beat the cream cheese, extracts and 1 T. sugar until smooth. Blend in whipped topping. Spoon mixture into graham crumb crust. Refrigerate for 1 hour.
- Garnish with lemons or your favorite topping. Serve.