Delightful No-Bake Mini Cheesecakes
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup heavy whipping cream 
For the topping:
Fresh berries (strawberries, blueberries, raspberries)
Mint leaves (optional)
Instructions
Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 12-cup muffin tin lined with cupcake liners. Refrigerate while preparing the filling.
Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, vanilla extract, and lemon juice, and beat until well combined.
Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Fill the Cups: Spoon the cream cheese filling over the crusts in the muffin tin, filling each cup evenly. Refrigerate for at least 4 hours or overnight to set. 
Top the Cheesecakes: Once the mini cheesecakes are set, remove them from the muffin tin and peel off the cupcake liners. Top each mini cheesecake with fresh berries and mint leaves if desired before serving.
Tips and Variations
Chocolate Twist: Add a tablespoon of cocoa powder to the crust for a chocolatey base.
Citrus Flavor: Mix in some orange zest into the cream cheese filling for a citrusy twist.
Nutty Base: Substitute some of the graham cracker crumbs with finely chopped nuts for added texture.
Nutrition Information
Calories: 250 kcal per serving
Servings: 12
