Mini No-Bake Cheesecakes

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 0.25 cups butter

Instructions

1. 1

   Gather all ingredients. Line a 12-cup muffin pan with muffin liners.

2. 2

   For crust, combine graham cracker crumbs, brown sugar, and melted butter in a small bowl until evenly combined.

3. 3

   Press 1 rounded tablespoon of crumb mixture evenly into the bottom of the prepared muffin pan. Freeze crusts until set while you prepare the filling, 15 to 20 minutes.

4. 4

   For the filling, beat the cold whipping cream in a medium bowl until stiff peaks form, 3 to 5 minutes. Set aside.

5. 5

   Beat cream cheese and sugar in a large bowl on medium-high speed until smooth and creamy, about 2 minutes.

6. 6

   Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Beat until combined, about 1 minute.

7. 7

   Fold in the reserved whipped cream, until just combined.

8. 8

   Place the filling in a resealable 1 quart plastic bag. Snip off the corner of the bag to create a 1/2-inch opening.

9. 9

   Pipe into prepared muffin pans, using about 2 1/2 tablespoons of mixture per cup. Smooth the tops as desired.

10. 10

    Refrigerate, covered, for 3 hours or up to 5 days. Top with fresh berries or toppings of your choice.

11. 11

    Unwrap and enjoy!