Directions:

For the Crust

1. In a medium-sized bowl, mix melted butter and crushed graham cracker crumbs together
   until combined.
2. Divide graham cracker mixture between each muffin cavity, about 1 ½ tablespoons per
   cheesecake bite. Push the crust down with the back of a spoon or your thumbs to form a
   tighter base.

For the Cheesecake

1. In a large bowl with a hand mixer or in the bowl of your electric mixer that is fitted with a paddle attachment, beat softened cream cheese and blended cottage cheese for about 2 minutes on medium speed.
2. Add the powdered sugar and beat for another 2 minutes. Scrape down the sides of the bowl to make sure that the cream cheese, cottage cheese, and powdered sugar fully combine.
3. Mix lemon extract into the batter.
4. Add about ¼ cup (65g) of cheesecake mixture to each cupcake cavity. Smooth with the back of a spoon or a knife. Then, place a lemon wedge into the center of each cheesecake.
5. Allow the cheesecake to set in the fridge for at least 8 hours before serving.

Yield: 12 Mini Cheesecakes