No-Bake Mini Cheesecakes

INGREDIENTS:

For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (12 whole crackers)
1 Tbsp granulated sugar
8 Tbsp unsalted butter (1 stick), melted
For the No-Bake Cheesecake:
16 oz cream cheese (2 8-oz blocks), room temperature
2/3 cup granulated sugar
2 Tbsp sour cream
2 Tbsp freshly squeezed lemon juice
1 cup heavy whipping cream
Cherry Topping: (optional)
Cherry sauce (see instructions)

DIRECTIONS:

Prepare Muffin Tin: Line your muffin tin with paper liners. If you don’t have a spare muffin tin to make 14 total, you can put the extra 2 into ramekins.
Make Graham Cracker Crust: In a medium bowl, stir together graham cracker crumbs and sugar. Add melted butter and stir until crumbs are evenly moistened. Divide the crumbs between your paper liners (about 2 Tablespoons in each). Press the crumbs evenly into the bottom of the liners to form the crust.
Prepare Cheesecake Mixture: In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated.
Whip Heavy Cream: Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form …