Light and Fluffy Lemon Cheesecake atop a buttery graham cracker crust!
Fill muffin tin with paper liners. Combine crust ingredients in a medium bowl. Mix until crumbs are moistened. Spoon 1 Tablespoon of crumb mixture into each paper liner. Press crumb mixture down firmly with fingers or metal measuring cup. Place in the refrigerator to chill. Meanwhile, combine filling ingredients in a large mixing bowl. Beat until light and fluffy. Spoon filling over the crumb mixture (fill to the top). Smooth top with the flat end of a spoon. Refrigerate overnight. Serve with whipped cream and berries. Mini Cheesecakes can be frozen.