Instructions

• Line a muffin tin with paper liners (one liner per cheesecake). If you don’t have space for all the cheesecakes in the tin, place the extra ones in small ramekins.
• In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1 Tbsp granulated sugar. Add 8 Tbsp melted unsalted butter and stir until the crumbs are evenly moistened.
• Divide the crumb mixture evenly among the lined muffin cups (a trigger-release ice cream scoop or a 2 Tbsp measure can help). Press the crumbs firmly and evenly into the bottom of each liner to form the crust.
• In a large bowl, beat 16 oz cream cheese (two 8-oz blocks at room temperature) and 2/3 cup granulated sugar with an electric hand mixer on medium‑high speed for about 3 minutes, until smooth and fluffy, scraping down the bowl as needed.
• Add 2 Tbsp sour cream and 2 Tbsp freshly squeezed lemon juice to the cream cheese mixture and beat for about 1 minute until well incorporated.
• In a separate large, clean bowl, beat 1 cup heavy whipping cream on medium‑high speed until stiff peaks form (about 3 minutes).
• Gently fold the whipped cream into the cream cheese mixture with a spatula until fully combined, scraping the bottom of the bowl as you fold.
• Divide the cheesecake filling evenly among the prepared crusts, smoothing the tops so the filling is about level with the tops of the liners.
• Refrigerate the mini cheesecakes for at least 6 hours or overnight. After about 2 hours in the refrigerator, loosely cover the pan with plastic wrap to prevent drying.
• Prepare the Cherry Topping, set it aside to cool to room temperature, then cover and refrigerate until ready to serve.
• To serve, remove the liners from the mini cheesecakes, spoon the cooled cherry topping over each, and enjoy.