1-Line two standard muffin pans with cupcake liners and prepare space in the refrigerator.

2-For the crust, combine 2 cups graham cracker crumbs, 1/3 cup packed light or dark brown sugar, and 1/2 cup melted unsalted butter until it has a wet sand consistency. Spoon about 1 and 1/2 tablespoons into each liner and press firmly.

3-Optionally, bake the crusts for 5 minutes at 350°F to set them, then cool for 10 minutes; skip this for a fully no-bake version, though the crust may be crumblier.

4-Whip 1 cup cold heavy cream into stiff peaks and set aside. For more tips on whipping cream, check out this helpful guide.

5-Beat 16 ounces softened full-fat brick cream cheese and 1/3 cup granulated sugar until smooth, then add 2 tablespoons sour cream or plain yogurt, 1 teaspoon fresh lemon juice, and 1/2 teaspoon pure vanilla extract, beating until creamy and lump-free.

6-Gently fold the whipped cream into the cream cheese mixture to keep a light, airy texture.

7-Spoon or pipe about 2 tablespoons of the filling onto each crust and smooth the tops if needed.

8-Refrigerate the cheesecakes in the pans for at least 3 hours or up to 2 days (cover for longer storage).

9-Keep refrigerated until serving; remove liners just before serving to avoid sticking.

10-Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months, thawing in the refrigerator for 24 hours before serving.