Mini No-Bake Cheesecakes

cold heavy cream into stiff peaks on mediumhigh speed about 3 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream lemon juice and vanilla extract. Beat on mediumhigh speed until smooth and combined about 1 minute. Make sure there are no large lumps of cream cheese. If there are lumps keep beating until smooth. Using your mixer on low speed or a rubber spatula fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you dont want to deflate all the air in the whipped cream.
You can use a spoon or piping bag to transfer the filling on top of the crusts. Spoon or pipe about 2 Tablespoons of filling over each crust. I prefer piping the filling because its a little easier and neater. Fit your piping bag with a large star or round piping tip then transfer the filling to the bag and pipe.  You could also use a plastic zippedtop bag. Spoon the filling inside snip an end off a corner and pipe. Use the back of a spoon to smooth the tops so they are flat.
Refrigerate the mini cheesecakes in the pans for at least 3 hours and up to 2 days. If refrigerating for longer than 3 hours I recommend covering with aluminum foil or plastic wrap.
Keep refrigerated until ready to serve. Serve with optional toppings see recipe Note. The cheesecakes begin to soften and stick to the liners after about 3060 minutes at room temperature.
Cover and store leftover

mini cheesecakes in the refrigerator for up to 5 days.