• 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.
• 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

• Place 2 (8-ounce) packages softened cream cheese in a large bowl and use an electric mixer to beat until smooth.
• Gradually add 1 cup powdered sugar and mix until well combined.
• 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.
• Add ⅓ cup sour cream and mix well.
• Pour 1 ½ cup heavy cream into a separate, medium-sized bowl. Beat on high speed until stiff peaks form.
• Fold in whipped cream whipped cream into the cream cheese mixture until smooth and well combined.

Assemble

• 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.
• Serve as is or top with your preferred topping of fruit pie filling, whipped cream, or graham cracker crumbs on top!
• Cheesecake dessert cups can be stored in the refrigerator in an airtight container. The filling will thicken as it chills.