Line a cupcake tin with cupcake liners and evenly distribute the crust between 12 molds. Making sure to press down firmly.
Bake the crust for 5 minutes at 350 degrees Fahrenheit. This step is optional but recommended.
In the meantime make the cheesecake filling by combining 8 ounces of softened cream cheese with 2/3 cup granulated sugar using an electric hand mixer. Once it’s well combined add ￼1/4 cup sour cream, 1/2 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract. Beat it with an electric hand mixer until smooth and creamy. Then set aside.
In a separate bowl, use an electric hand mixer to beat ￼one cup of cold heavy cream until stiff peaks form. Make sure the heavy cream is 36 % fat or higher.
Now mix the heavy cream into the cream cheese mixture using an electric hand mixer. ￼
Pour the cream cheese mixture￼ into a disposable piping bag fixed with a round piping tip. Snip off the tip and fill it into each crust-filled shell. Top with your favorite berries and refrigerate for about 4 hours.
Tips for making a no-bake cheesecake
Use full-fat heavy cream- You should use a heavy cream that has at least 36% fat content or higher. This creates a thicker, richer filling, especially with a no-bake cheesecake.
Make sure the cream cheese is softened to room temp- Softening it makes it easier to incorporate with the other ingredients, resulting in a smoother filling.
Keep refrigerated for at least 4 hours before enjoying- Allowing the mini cheesecakes to fully set is very important. Taking them out too soon will give you runny cheesecake, and trying to speed the process up in the freezer will result in a crust and filling that is too hard.