No Bake Cheesecake Cups with Graham Crumble Topping

Make the Crumble Topping

1. Prepare the Graham Cracker Crumble topping according to the linked recipe.

Make the Cheesecake Filling

1. In a large bowl with a hand mixer, or in the bowl of an electric mixer fitted with the paddle attachment, beat together softened cream cheese, sour cream, vanilla extract, lemon juice, and confectioner’s sugar until smooth and creamy.
2. In a second bowl, whip chilled heavy cream to stiff peaks using a whisk, or with a mixer with clean beaters. When you lift the whisk or beaters, the whipped cream should create peaks that don't flop over. Be careful not to over-whip so the whipped cream isn't grainy.
3. Fold the whipped cream into the cream cheese mixture with a rubber spatula. I like to do this in 2 additions, first adding about a third of the whipped cream to lighten the mixture, folding in the rest once that's combined. For the best texture, fold the mixture gently, but thoroughly, so that the whipped cream doesn't totally deflate.

Assemble the Cheesecake Cups

1. Add a rounded tablespoonful of pie filling, dessert sauce, or Nutella to the bottom of eight, 4-ounce jam jars.
2. Spoon or pipe the cheesecake mixture into each jar, filling to the top.
3. If serving immediately, sprinkle the graham cracker crumbles (a tablespoon or two) over the top of the cheesecake cups.
4. If prepping ahead, place lids on the jars and refrigerate for up to 3 days. Top with the graham cracker crumbles when ready to serve.