• Prepare your graham cracker crust first by combining graham cracker crumbs and sugar in a medium-sized bowl. Add butter and use a fork to stir until well-combined.
• Drop about 1 1/2 teaspoon of the graham cracker mixture into the bottom of each shot glass and use a rounded teaspoon to tamp the crumb mixture down into a crust. Set aside and prepare your cheesecake filling.

Cheesecake

• Place cream cheese in a large bowl and use an electric mixer to beat until smooth.
• Gradually add powdered sugar and stir until well-combined.
• Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.
• Add sour cream and stir well.
• Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed (preferably using an electric mixer or a stand mixeuntil stiff peaks are achieved.
• Fold whipped cream into cream cheese mixture until smooth and well-combined.
• Pour cheesecake filling into a large ziploc bag and snip off one corner -- about 1"-sized hole. Pipe filling into each shot glass, filling about 2/3-3/4 of the way until all shot glasses are evenly filled.
• Serve as is or top with your preferred topping -- fruit pie filling, whipped cream, cookie crumbs and chocolate ganache are all great options!
• Cheesecake dessert cups can be stored in the refrigerator in an airtight container. The filling will thicken as it chills.