No Cook Mini Cheesecakes for 24 Servings

Instructions:

1. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir until the mixture resembles wet sand.
2. Spoon roughly 1 tablespoon of the crust mixture into each paper liner and press firmly into the bottom using a small spoon or flat-bottomed measuring cup.
3. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and pale, approximately 2-3 minutes.
4. Stir in the vanilla extract and lemon juice until fully incorporated.
5. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain.
7. Transfer filling to a piping bag and pipe over the crusts, filling each liner to the brim.
8. Smooth the tops with a spatula and refrigerate for at least 4 hours until firm.