1. Crush half the bag of Mother’s Circus Animal Cookies to a fine crumb and combine with the vanilla frosting.
2. Press 1 teaspoon of the cookie mixture into the base of each mini muffin liner in the pan.
3. Refrigerate the crusts to set while preparing the filling.
4. Whip the heavy cream to stiff peaks and keep it cold.
5. In a separate bowl, cream together the softened cream cheese, confectioners sugar, sour cream, lemon juice, and vanilla extract until smooth.
6. Fold the whipped cream into the cream cheese mixture.
7. Spoon up to 3 tablespoons of the cheesecake filling into each muffin liner over the crust.
8. Gently tap the pan with filled liners on the counter a few times to eliminate air bubbles.
9. Freeze the cheesecake bites for 3 hours or overnight until solid.
10. Once firm, remove the cheesecake bites from the mini muffin liners and transfer them to a serving plate. Allow to thaw before serving, about 20 minutes.

Chef’s Notes

1. Make sure the cream cheese is at room temperature before mixing for a smoother consistency.
2. If the crust mixture is too dry, add a little more frosting until it holds together when pressed.
3. For easier removal, lightly spray the mini muffin liners with cooking spray before pressing in the crust.
4. For the easiest of all recipes, make your own crust with Mother’s Circus Animal Cookies and fill it with store bought instant no-bake cheesecake mix.