Ingredients
Equipment
Method
- Prep the pansLine two 12-count muffin pans with paper cupcake liners. Clear enough fridge space to fit both pans flat before starting the filling.
- Make the crustStir the graham cracker crumbs, brown sugar, and melted butter together until every crumb looks damp and the mixture holds together when pressed. Spoon 1½ tablespoons into each liner and press firmly with the flat bottom of a shot glass or a small measuring cup. Pack hard. A loosely pressed crust crumbles when bitten.
- Optional crust bakeBake the crusts at 350°F for 5 minutes for a firmer, more cohesive base. Skip this step entirely if the oven stays off today. An unbaked crust softens slightly overnight but still holds together adequately.
- Whip the cold heavy creamBeat the cold heavy cream with a mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes. Set aside.
- Make the fillingBeat the room-temperature cream cheese and granulated sugar together on medium speed until completely smooth, about 2 minutes. Add the sour cream, lemon juice, and vanilla extract and beat for another minute. Fold the whipped cream into the cream cheese mixture with a silicone spatula using slow, sweeping strokes from the bottom of the bowl upward. Aggressive stirring deflates the whipped cream and produces a dense, heavy filling.
- Fill the cupsSpoon or pipe the filling onto each crust and smooth the tops. A zip-lock bag with one corner snipped off produces cleaner edges than a spoon and makes each cup look professionally finished.
- ChillRefrigerate both pans for at least 3 hours. The freezer speeds things up but produces an icy, grainy texture rather than the smooth, creamy result the full chill delivers.