Mini No-Bake Cheesecakes

Stages of cooking

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1. Gather all ingredients. Line a 12-cup muffin pan with muffin liners. Dotdash Meredith Food Studios
   
2. For crust, combine graham cracker crumbs, brown sugar, and melted butter in a small bowl until evenly combined. Dotdash Meredith Food Studios
   
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. Dotdash Meredith Food Studios
   
4. For the filling, beat the cold whipping cream in a medium bowl until stiff peaks form, 3 to 5 minutes. Set aside.  Dotdash Meredith Food Studios
   
5. Beat cream cheese and sugar in a large bowl on medium-high speed until smooth and creamy, about 2 minutes. Dotdash Meredith Food Studios
   
6. Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Beat until combined, about 1 minute. Dotdash Meredith Food Studios
   
7. Fold in the reserved whipped cream, until just combined. Dotdash Meredith Food Studios
   
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. Dotdash Meredith Food Studios
   
9. Pipe into prepared muffin pans, using about 2 1/2 tablespoons of mixture per cup. Smooth the tops as desired. Dotdash Meredith Food Studios
   
10. Refrigerate, covered, for 3 hours or up to 5 days. Top with fresh berries or toppings of your choice.  Dotdash Meredith Food Studios