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!

Nutrition per serving