Mini No-Bake Cheesecakes

These mini nobake cheesecakes are formed in a muffin pan. Using only a few basic and delicious ingredients these tiny cheesecakes set up in the refrigerator instead of the oven. Theyre extra creamy and lightly sweetened just like my regular nobake cheesecake
Ingredients
Graham Cracker Crust
2 cups 240g graham cracker crumbs about 16 full sheet graham crackers
13 cup 67g packed light or dark brown sugar
12 cup 8 Tbsp 113g unsalted butter melted
Filling
1 cup 240ml cold heavy cream or heavy whipping cream

16 ounces 452g fullfat brick cream cheese softened to room temperature
13 cup 67g granulated sugar
2 Tablespoons 30g sour cream or plain yogurt at room temperature
1 teaspoon fresh lemon juice
12 teaspoon pure vanilla extract
optional your desired toppings see recipe Note
Instructions
Line two standard 12count muffin pans with cupcake liners. Make sure you have room in your refrigerator for both pans. You refrigerate them in step 6.
Prepare the crust If your graham crackers arent 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. Mixture will have the consistency of wet sand. Spoon 1 and 12 Tablespoons of the crust mixture into each cupcake liner and use the back of the spoon to pack it down tightly.
The next step is optional. Though its not required I recommend baking the crusts for a quick 5 minutes in a 350F 177C oven. The crusts are a little sturdier this way. However if you cant use an oven or simply dont want to you can skip this step. The crust will just be a bit crumblier. If baking let the warm crusts cool for 10 minutes before adding the filling on top.
Make the filling Using a hand mixer or a stand mixer fitted with a whisk attachment whip the