Cup of Yum
1. Combine ½ cup graham cracker crumbs and 1 teaspoon granulated sugar in a medium-sized bowl. Add 2 ½ tablespoons melted unsalted butter and use a fork to stir until well-combined.
2. Drop about 1 ½ teaspoons of the graham cracker mixture into the bottom of each shot glass. Use a rounded teaspoon to press the crumb mixture down into the glass. Set aside.

Cheesecake

Cup of Yum
1. Place 2 (8-ounce) packages softened cream cheese in a large bowl and use an electric mixer to beat until smooth.
2. Gradually add 1 cup powdered sugar and mix until well combined.
3. Mix in 1 ½ teaspoon vanilla extract, 1 teaspoon lemon juice, and 1 ½ teaspoon vanilla extract scraping down the sides and bottom of the bowl as it mixes.
4. Add ⅓ cup sour cream and mix well.
5. Pour 1 ½ cup heavy cream into a separate, medium-sized bowl. Beat on high speed until stiff peaks form.
6. Fold in whipped cream whipped cream into the cream cheese mixture until smooth and well combined.

Assemble

1. Pour the cheesecake filling into a large ziplock bag and snip off one corner. Pipe the filling into each shot glass, filling about ¾ of the way until all shot glasses are evenly filled.
2. Serve as is or top with your preferred topping of fruit pie filling, whipped cream, or graham cracker crumbs on top!
3. Cheesecake dessert cups can be stored in the refrigerator in an airtight container. The filling will thicken as it chills.