Mini Cheesecakes Nobake for 12 Servings

Instructions:

1. Combine the graham cracker crumbs, melted butter, and sugar in a bowl until the mixture looks like wet sand.
2. Spoon about 1 tablespoon of the crust mixture into each lined muffin slot and press firmly into a flat disk using a small glass. Freeze for 10 minutes.
3. Beat the softened cream cheese and powdered sugar on medium-high speed until pale and completely smooth.
4. Stir in the vanilla extract and lemon juice, scraping the sides of the bowl to ensure no clumps remain.
5. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture using a 'fold-and-turn' motion until no white streaks remain.
7. Spoon the filling evenly over the chilled crusts, smooth the tops with a knife, and refrigerate for at least 4 hours.