No Bake Paleo Lemon Cheesecake

Directions

1Line the wells of a standard 12-cup muffin tin.

2In a medium-size bowl, place the graham cracker crumbs and butter; mix until all of the crumbs are moistened.

3Divide the mixture evenly among the wells of the muffin tin

4Press the crust evenly and firmly into the bottom of each liner. Moistened fingers work well, and so does the moistened bottom of a juice glass. Set the pan aside

5In a small saucepan, place the lemon juice and sprinkle the gelatin on top in an even layer.

6Allow the mixture to sit for a few minutes until the gelatin swells.

7Heat the mixture over low heat until the gelatin is dissolved and the mixture has liquified.

8Allow it to cool until no longer hot to the touch.

9In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, place the cream cheese, sour cream, and salt and beat until light and fluffy.

10Toss all but about 1/4 teaspoon of the lemon zest in 1 cup of the confectioners’ sugar, breaking up any lumps in the zest

11Add the sugar and lemon zest to the cream cheese mixture.

12Beat until well-combined.

13Taste the mixture, and add more confectioners’ sugar to taste (I only added a pinch more of confectioners sugar)

14Then, while continuing to beat slowly, add the dissolved gelatin mixture in a slow drizzle and continue to beat until the mixture begins to thicken (about 5 minutes).

15Pour the filling on top of the crust in each of the wells of the muffin tin, dividing it evenly among them.

16Sprinkle the reserved lemon zest lightly and evenly on top of each of the fillings.

17Place the muffin tin in the freezer for about 2 hours or until very firm.

18Remove the mini cheesecakes from the muffin tin and store in a freezer-safe zip-top bag.

19Allow to sit at room temperature for about 10 minutes before serving, chilled.