Cheesecake bites

C has made this several times and we always have to look for the recipe to find it.

It can be found here https://sallysbakingaddiction.com/mini-no-bake-cheesecakes/

Makes 24 mini cheesecakes or 12 regular

Ingredients:

Crust

(C used 10 sheets and said to cut the crust amount in half for 12 standard cupcake)

2c graham cracker crumbs (12-14 sheets)

1/3c brown sugar (I used 1/4c sugar and a little molasses)

1/2c melted butter.

Filling

1c heavy whipping cream

2 8ox blocks of cream cheese, softened to room temp

1/3c sugar (I used 1/4c sugar)

2T sour cream or plain yogurt

1t lemon juice

1/2t vanilla

Instructions

1. Line 2 standard 12-count muffin pans with cupcake liners.
2. Prepare the crust. 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 1/2 Tablespoons of the crust mixture into each muffin liner and use the back of the spoon to pack it down tightly.
3. Optional: Bake crust for 5min at 350F for a firmer crust.  Make sure they are cool before adding the filling.
4. Whip cream to stiff peaks.  Move to another bowl
5. Beat cream cheese and sugar on medium until smooth.
6. Scrape down sides, add sour cream, lemon juice, and vanilla.  Beat on medium until smooth and combined.
7. Use mixer on low speed or a rubber spatula, fold in the whipped cream until combined.  Combine slowly so whipped cream is not deflated.
8. Spoon ~2T of filling over each crust.
9. Refrigerate for 3hr up to 2days.
10. Keep refrigerated until ready to serve