Feeling sweet (and a little sour) about graduating? Celebrate your success with easy-to-make no-bake mini cheesecakes!

Ingredients:
Crust

• 2 cups of graham cracker crumbs
• 1/3 cup of packed brown sugar
• 1/2 cup (8 tablespoons) of unsalted butter, melted

Filling

• 1 cup of heavy cream
• 16 ounces of full-fat brick cream cheese, softened to room temperature
• 1/3 cup of granulated sugar
• 2 tablespoons of room temperature plain yogurt
• 1 teaspoon of fresh lemon juice
• 1/2 teaspoon of pure vanilla extract

Directions
1. Line two 12-count muffin pans with cupcake liners.
2. Place graham crackers into a bag and crush them with a rolling pin.
3. Pour crumbs into a medium bowl and stir in the brown sugar and melted butter until combined. The mixture should have the consistency of wet sand.
4. Spoon 1 1/2 tablespoons of the crust mixture into each cupcake liner and use the back of the spoon to pack it down tightly.
5. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed. After about three minutes, set it aside.
6. Beat the cream cheese and granulated sugar together on medium speed until smooth and creamy.
7. Add the sour cream, lemon juice and vanilla extract. Beat on medium-high speed until smooth and combined. It should take about one minute.
8. Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This should take several turns of the tool. Combine slowly, so as not to deflate all the air in the whipped cream.
9. Use a spoon or piping bag to transfer the filling on top of the crusts. Spoon or pipe about two tablespoons of filling over each crust. Use the back of a spoon to smooth the tops so they are flat.
10. Refrigerate the mini cheese cakes in the pans for at least three hours and up to two days. Take them out when ready to serve.

Adapted from Sally’s Baking Addiction