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cream cheese sour cream powdered sugar vanilla extract lemon juice whipped topping mini graham cracker crusts
With a spoon or using a hand mixer, beat together cream cheese, sour cream, powdered sugar, vanilla, and lemon juice until smooth and combined.
02
Gently fold in the whipped topping.
Transfer the cheesecake filling into ready-made mini graham cracker crusts and smooth the top. A small offset spatula works well.
04
Cover and refrigerate for 2 to 3 hours, or until firm and set.
Before serving, add additional whipped cream and topping if desired.
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