Mini Cake Batter Cheesecakes

In a medium-sized bowl combine the graham cracker crust packet (from the box of cheesecake mix) with the melted butter and sugar.

Place cupcake liners in a 12-count cupcake pan and press crust into the bottom of each cup setting aside about 1/8 cup of the crust mixture for topping.

In a large bowl, combine the cheesecake mix, cake mix and milk using a hand mixer. Once things are combined, spoon this onto the crust on each cup. Do this quickly as the filling sets very fast.

In a separate large bowl, whip the whipping cream using a hand mixer, until it’s thick but not stiff. Spoon the mixture into a zip top or pastry bag and pipe on the top of the cheesecake.

Sprinkle remaining crust crumbles and sprinkles on top and enjoy!

**A few notes:
– These can made ahead of time and frozen and they are great! Be sure to put them in the refrigerator or on the counter to come to room temperature before serving.
– You can also use canned whipped topping if you don’t want to make the homemade version.
– Lastly, I used non-fat milk and it was fab.