Prep Time::30 mins
Freeze Time::15 mins
Refrigerate Time:: 3 hrs
Total Time:: 3 hrs 45 mins
Servings::12
Yield::12 mini cheesecakes
Ingredients
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Crust
1 cup graham cracker crumbs
2 tablespoons brown sugar
1/4 cup butter
Filling
1/2 cup heavy whipping cream
8 ounces cream cheese
1/3 cup powdered sugar
2 tablespoons sour cream
2 teaspoons lemon juice
1 teaspoon vanilla extract
3/4 cup raspberries
Directions
Gather all ingredients. Line a 12-cup muffin pan with muffin liners.
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For crust, combine graham cracker crumbs, brown sugar, and melted butter in a small bowl until evenly combined.
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Press 1 rounded tablespoon of crumb mixture evenly into the bottom of the prepared muffin pan. Freeze crusts until set while you prepare the filling, 15 to 20 minutes.
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For the filling, beat the cold whipping cream in a medium bowl until stiff peaks form, 3 to 5 minutes. Set aside.
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Beat cream cheese and sugar in a large bowl on medium-high speed until smooth and creamy, about 2 minutes.
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Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Beat until combined, about 1 minute.
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Fold in the reserved whipped cream, until just combined.
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Place the filling in a resealable 1 quart plastic bag. Snip off the corner of the bag to create a 1/2-inch opening.
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Pipe into prepared muffin pans, using about 2 1/2 tablespoons of mixture per cup. Smooth the tops as desired.
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Refrigerate, covered, for 3 hours or up to 5 days. Top with fresh berries or toppings of your choice.
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Unwrap and enjoy!
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