Mini No-Bake Cheesecakes
Prep Time: 30 Mins.
Freeze Time: 15 Mins.
Refrigerate Time: 3 Hrs.
Total Time: 3 Hrs. 45 minutes
Makes: 12 servings

Graham cracker crumbs: These simple cheesecake crust starts with graham cracker crumbs.

Brown sugar: Brown sugar in the crust allows it to set better due to the added moisture of the molasses.

Butter: Half a stick of melted butter lends richness and flavor to the crust.

Heavy whipping cream: The mini cheesecake filling starts with heavy whipping cream.

Cream cheese: Of course, you’ll need a block of cream cheese.

Powdered sugar: Powdered sugar contains cornstarch, Kathryn says, which results in a thicker final product.
Also, since the granules are so small, it does not require as much beating.

Sour cream: Sour cream lends a pleasantly tangy flavor and creates a rich, velvety texture.

Lemon juice: Brighten things up with two teaspoons of lemon juice.

Vanilla: A teaspoon of vanilla extract enhances the flavor.

Fruit: Fresh strawberries or raspberries add a pop of fruity flavor and color.

kitchen tip: Use a rounded tablespoon to drop the crust into each muffin cup,
then press the crust with the bottom of a small jar or measuring cup.

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

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

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.

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

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

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

Fold in the reserved whipped cream, until just combined.

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

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

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

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