• Preheat oven to 350­° F. Line two 12 count muffin pan with liners.

Make the Crust

• Combine all ingredients in your food processor and pulse until they are combined. The mixture will be sandy.
• Spoon a heaping tablespoon of mix into the liners and press into the bottom of the pan.
• Bake crust in preheated oven for 5 minutes. Remove pan and place on a cooling rack.

Make the Filling

• Bring a kettle of water to a boil for the water batch.
• In a medium bowl mix the sugar and lemon zest until the sugar is fragrant.
• In a food processor or bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese and lemon sugar for about a minute or two. Scrape down the sides of the bowl.
• Mix for a few more seconds, add in eggs one at a time. After adding all the eggs, scrape down the sides of the mixing bowl and mix again for about 30 seconds.
• Add in vanilla, lemon juice and heavy cream. Mix for an additional 30 seconds.
• Pour the cheesecake filling over the crusts.
• Place a baking dish or sheet pan on your bottom oven rack and pour the boiling water into the pan. (If you are making the 9", put your cheesecake into the water bath. )
• Place your mini cheesecakes into the oven on your center rack. Bake 18-20 minutes. The edges will be set and the center slightly jiggly.
• Place the pan on a wire rack and allow the cheesecakes to cool for about 30 minutes. Transfer to the refrigerator and chill for at least 2 hours up to 8 hours. If chilling longer than 2 hours, loosely cover the cheesecakes with plastic wrap. This keeps them from drying out.

Make the Chantilly Cream

• Pour the whipping cream into a chilled bowl.
• Mix the cream with an electric mixer on low speed for a minute. Increase speed to medium and whip for another minute.
• Increase the speed to high and slowly sprinkle in the powdered sugar. Continue whipping until soft peaks form. Another 2-3 minutes. Place cream into a piping bag and pipe onto the cold cheesecake.