Preparation

• Line two standard muffin pans with cupcake liners. Make sure you have room in your refrigerator for both pans.
• Prepare the crust: If your graham crackers aren’t crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in the brown sugar and melted butter until combined. Spoon 1 and ½ Tablespoons of the crust mixture into each cupcake liner and use the back of the spoon to pack it down tightly.
• Optional: Bake the crusts for 5 minutes in a 350°F oven. Let the warm crusts cool for 10 minutes before adding the filling on top.
• Make the filling: Using a mixer, whip the cold heavy cream into stiff peaks. In another bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream, lemon juice, and vanilla. Fold in the whipped cream.
• Transfer the filling on top of the crusts, spooning or piping about 2 Tablespoons of filling over each crust. Smooth the tops so they are flat.
• Refrigerate the mini cheesecakes in the pans for at least 3 hours and up to 2 days. Cover if refrigerating longer than 3 hours.
• Keep refrigerated until ready to serve. Serve with optional toppings.
• Cover and store leftover mini cheesecakes in the refrigerator for up to 5 days.