Individual No-Bake Cheesecakes

• For the crust
• 480 ml Graham cracker crumbs (from 16 full-sheet crackers)
• 73 g brown sugar
• 114 g unsalted butter, melted
• Pinch of salt
• For the filling
• 2 (227 g / 227 g) bricks cream cheese, at room temperature
• 133 g sugar
• 240 ml heavy cream
• Pinch of salt
• 30 ml sour cream
• 5 ml lemon juice
• 3 ml vanilla
• For toppings
• 1 can cherry pie filling

Mga Tagubilin

1. Crust

   1

   Line the muffin tins with liners. Preheat the oven to 350°F (175°C).

2. 2

   Melt the butter in a medium pot, stir in 1/3 cup (65g) brown sugar, followed by Graham cracker crumbs. Divide the crust evenly between the muffin tins (I do this by using a small ice cream scoop, making sure it's heaping so that each muffin cup gets about 1 1/2 tbsp (23ml) of crust). Gently press it into the bottom of each muffin liner with the back of a spoon. Bake in the preheated oven for just 4 minutes. Allow this to cool completely before adding the filling.

3. Whipped Cream

   3

   Whip the cold heavy cream with a pinch of salt to stiff peaks. Transfer to a clean bowl and set aside.

4. Cheesecake Filling

   4

   In the same mixing bowl (no need to clean it), beat the cream cheese with a paddle attachment. Stop the mixer at least once and be sure to scrape up the sides and the bottom of the bowl to avoid lumps in the cheesecake. Add sugar and beat for 5–6 minutes until light and fluffy. Lower the speed and beat in lemon juice, sour cream, and vanilla. Stop the mixer at least once to scrape down the sides. Fold 1/3 of the whipped cream into the cream cheese with a whisk to lighten it. Then switch to a rubber spatula and gently fold in the rest.

5. Assembly

   5

   Divide the filling between the muffin cups. Each should get about 2 tbsp (30ml) of filling. For a cleaner job, I prefer doing this step by piping the filling into each tin. Smooth out the top with the back of a spoon.

6. Chilling

   6

   Cover with plastic wrap. Refrigerate for at least 3 hours until set. You may consider peeling off the liners when the cheesecakes are cooled and firmed up, or serve directly in the liners.

7. 7

   Top with your favourite toppings right before serving.