Mix the graham cracker crumbs, brown sugar, and melted butter in a medium bowl. The mixture will have the consistency of wet sand.
1 cup graham cracker crumbs, 2 tablespoons brown sugar, ¼ cup unsalted butter, melted
Use a small scoop to spoon 1 ½ tablespoons of the crumb mixture into each liner. Press firmly with the back of the scoop to pack it in.
Optional Step: For a sturdier crust, bake the crumb crust in the muffin pan at 350°F (177°C) for 5 minutes. Cool completely before filling with the cheesecake mixture. If you do not bake the crust, place it in the freezer while preparing the filling.
Use a hand or stand mixture to beat the heavy cream to stiff peaks.
1 cup heavy cream
In a separate bowl, beat the cream cheese and powdered sugar on medium-high speed for 2 minutes, until creamy.
2 8-ounce blocks cream cheese, ⅓ cup powdered sugar
Scrape the sides then add the sour cream, vanilla extract, and lemon juice and continue beating an additional minute.
2 tablespoons sour cream, 1 ½ teaspoons vanilla extract, 1 teaspoon lemon juice
Gently fold the whipped cream into the cheesecake mixture using a rubber spatula. Be careful not to deflate the cream.
Use a medium scoop or a piping bag to fill each cup with about 2 tablespoons of filling. Use a spoon or mini offset spatula to smooth the tops.
Refrigerate for at least 3 hours, or overnight.
Notes
Storage: Transfer the cheesecakes to an airtight container or wrap them with plastic wrap. Store in the coldest part of the refrigerator for up to 4 days. They can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.Tips:
Beating the heavy cream to stiff peaks means that the tips of the cream stand straight and do not curl over when you remove the beater.
You can use thawed whipped topping instead of heavy cream if desired.
Room-temperature cream cheese will blend smoothly into the sugar.
Be gentle when folding the whipped cream into the cream cheese mixture so the cream does not deflate.
You can pipe the filling into the graham cracker cups using a large open tip or a star tip.