Mini Cheesecakes No Bake: Ready in 4 Hours 25 Minutes

Instructions:

1. Line a 12 cup muffin tin with paper liners. Note: This ensures a clean release later.
2. Combine 150g graham cracker crumbs, 50g sugar, 85g melted butter, and 0.25 tsp sea salt. Stir until it feels like wet sand.
3. Divide the mixture among the 12 liners, about one heaped tablespoon each. Use a flat bottomed cup to press firmly until the surface is flat.
4. Place the tin in the freezer for 15 minutes. Note: This sets the butter so the crust doesn't mix with the filling.
5. In a cold bowl, beat 240ml heavy cream until stiff peaks form. When you lift the whisk, the cream should stand straight up without drooping.
6. In a separate large bowl, beat 450g softened cream cheese and 120g powdered sugar until no lumps remain. The texture should look like thick frosting.
7. Mix in 15ml fresh lemon juice and 5ml vanilla paste. The mixture will smell bright and floral.
8. Gently fold the whipped cream into the cream cheese mixture using a spatula. Stop once the white streaks disappear.
9. Spoon the filling over the chilled crusts. Smooth the tops with the back of a spoon until they are level with the rim.
10. Refrigerate for at least 4 hours. You'll know they're ready when the centers feel firm to a light touch.