Prep: You can use mason jars or a muffin tin to make this recipe! The jars need no prep, but if using a muffin pan, line it with muffin papers.

Make Toppings: To allow time to cool, make your desired toppings first! I have a huge list of ideas in the blog post above, under "recipe variations" but a few of my favorites are Cherry Compote, Strawberry Compote, Blueberry Sauce, Lime Curd, and Salted Caramel Sauce. I recommend picking two toppings, as that will cover all the cheesecakes, and give a little variety.

Make the Crust: Stir together crust ingredients in a medium bowl until well combined. Press 2 tbsp of crust mixture into each jar, or 1 and ½ tablespoons if using a muffin tin. Set aside. See note if using muffin tin.

Make the Cheesecake Filling: In a large bowl, beat together the cream cheese and granulated sugar. Add the sour cream, vanilla, and lemon juice and mix just until combined. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla on medium high speed just until stiff peaks form. Gently fold the whipped cream mixture into the cream cheese mixture. See note under faqs if you need help with folding.

Fill Jars: Fill a piping bag with cheesecake filling and snip off the end. This makes filling the jars or muffin wells SO much easier. Pipe in the filling, leaving room on top for toppings. Or, you can alternate filling, topping, filling, topping like I did in the photos.

Serve & Store: Chill cheesecakes in the fridge for 20-30 minutes before serving, or up to 24 hours. Store leftover cheesecakes in the fridge for 2-3 days.