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Place 12 cupcake liners in a baking pan and set aside.
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Stir together graham cracker crumbs, brown sugar, and cinnamon in a small bowl.
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Add melted butter and mix, making sure to coat crumbs completely.
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Evenly distribute crumbs in cupcake liners, pressing down to pack them.
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Move tray to refrigerator to allow crusts to chill and become firm.
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In a medium bowl, beat Neufchatel cheese and lemon juice together until mixture is soft.
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Add heavy cream and beat until mixture thickens.
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Add sugar and continue beating until mixture becomes stiff.
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Remove crusts from fridge and evenly distribute cheesecake filling into each cupcake liner.
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Place tray back in fridge for several hours.
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Top with berries or pie filling. Enjoy!