Preparation

• Gather all ingredients. Line a 12-cup muffin pan with muffin liners.
• For crust, combine graham cracker crumbs, brown sugar, and melted butter in a small bowl until evenly combined.
• Press 1 rounded tablespoon of crumb mixture evenly into the bottom of the prepared muffin pan. Freeze crusts until set while you prepare the filling, 15 to 20 minutes.
• For the filling, beat the cold whipping cream in a medium bowl until stiff peaks form, 3 to 5 minutes. Set aside.
• Beat cream cheese and sugar in a large bowl on medium-high speed until smooth and creamy, about 2 minutes.
• Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Beat until combined, about 1 minute.
• Fold in the reserved whipped cream, until just combined.
• Place the filling in a resealable 1 quart plastic bag. Snip off the corner of the bag to create a ½-inch opening.
• Pipe into prepared muffin pans, using about 2 ½ tablespoons of mixture per cup. Smooth the tops as desired.
• Refrigerate, covered, for 3 hours or up to 5 days. Top with fresh berries or toppings of your choice.
• Unwrap and enjoy!