No Bake Mini Cheesecakes for 12 Servings

Instructions:

1. Combine the graham cracker crumbs, melted butter, and sugar in a small bowl. Stir until the mixture resembles wet sand.
2. Spoon roughly 1 tablespoon of the crust mixture into each of the 12 lined muffin cavities. Press the crumbs down firmly using the bottom of a small glass or a spoon to ensure a compacted base.
3. In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and void of lumps. Stir in the vanilla extract and lemon juice.
4. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain.
6. Divide the filling evenly among the 12 crusts and smooth the tops with an offset spatula.
7. Transfer the pan to the refrigerator and chill for a minimum of 6 hours, or overnight, to ensure the center is fully set.