No bake mini-cheesecakes

Serves 24 mini-cakes

Ingredients

12 vanilla wafer cookies

8 oz. cream cheese, at room temperature

1/2 cup sugar

2 Tbs. sour cream

2 tsp. fresh lemon juice

12 ripe strawberries, hulled and halved or quartered (depending on the size)

Instructions

1. Pulse cookies in food processor until you have crumbs.
2. Line the cups of 2 mini muffin pans with paper liners and spoon a layer of cookie crumbs into the bottom of each.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer beat the cream cheese and sugar at medium speed until smooth, about 3 minutes.
4. On low speed beat in the sour cream and lemon juice until well combined, about 1 minute. Scrape down the sides of the bowl.
5. Spoon the filling into the cups refrigerate for 2 to 4 hours, until set, or overnight.
6. Before serving top each cheesecake with a strawberry piece or two.

Source: Desserts by the Yard, by Sherry Yard

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