Mini No-Bake Cheesecakes

Prepare your workspace: Gather all ingredients and line a 12-cup muffin pan with paper liners. (5 minutes)

Craft the Crust: In a small bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until evenly moistened, resembling wet sand. (5 minutes)

Form the Crusts: Press approximately 1 rounded tablespoon of the crumb mixture firmly into the bottom of each muffin liner. Ensure an even layer. Freeze the crusts to set while you prepare the filling. (15-20 minutes)

Whip the Cream: In a medium bowl, beat the cold heavy whipping cream using an electric mixer until stiff peaks form. Be careful not to overwhip. Set aside. (3-5 minutes)

Cream the Cheese: In a large bowl, beat the softened cream cheese and powdered sugar together on medium-high speed until smooth, light, and creamy. Ensure no lumps remain. (2 minutes)

Incorporate Flavors: Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Beat until just combined, being careful not to overmix. (1 minute)

Fold in the Whipped Cream: Gently fold the reserved whipped cream into the cream cheese mixture until just combined. Do not overmix, as this will deflate the cream. (2 minutes)

Pipe the Filling: Transfer the filling to a resealable 1-quart plastic bag. Snip off one corner of the bag to create a 1/2-inch opening. (2 minutes)

Fill the Crusts: Pipe the filling evenly into the prepared muffin liners, using about 2 1/2 tablespoons of mixture per cup. Smooth the tops with a small offset spatula or the back of a spoon. (10 minutes)

Chill: Refrigerate the mini cheesecakes, covered, for a minimum of 3 hours, or up to 5 days. This allows the filling to set completely. (3 hours)

Garnish and Serve: Just before serving, top the mini cheesecakes with fresh sliced strawberries or raspberries, or your desired toppings. (5 minutes)

Unwrap and savor the delightful taste of your homemade mini cheesecakes!