Mini No-Bake Cheesecakes

01Method

1. 1

   Prepare all your ingredients and line a 12-cup muffin tin with paper liners.

2. 2

   To make the crust, stir together the graham cracker crumbs, brown sugar, and melted butter in a bowl until the mixture is uniformly moist.

3. 3

   Spoon a rounded tablespoon of the crumb mixture into each lined cup and press it firmly into an even layer. Transfer the tin to the freezer to set while you make the filling, about 15–20 minutes.

4. 4

   Using a hand or stand mixer, whip the cold heavy cream in a medium bowl until stiff peaks form, 3–5 minutes. Set aside.

5. 5

   In a large bowl, beat the cream cheese with the powdered sugar on medium-high speed until the mixture is completely smooth and fluffy, about 2 minutes.

6. 6

   Mix in the sour cream, lemon juice, and vanilla extract, beating until fully incorporated, about 1 minute.

7. 7

   Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to deflate it.

8. 8

   Transfer the filling into a zip-lock bag, seal it, then cut a small corner off to create a piping opening roughly 1/2 inch wide.

9. 9

   Pipe the filling into each frozen crust cup, using approximately 2½ tablespoons per cup, and smooth the tops if desired.

10. 10

    Cover the muffin tin and refrigerate for at least 3 hours or up to 5 days. Before serving, top each cheesecake with fresh berries or your preferred toppings.

11. 11

    Peel away the liners and serve.