Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces (two 8oz blocks) full-fat cream cheese, room temperature
- ½ cup granulated sugar (for filling)
- ½ cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 2 large eggs, room temperature
- Fresh berries or whipped cream for topping (optional)
Instructions
- Preheat your oven to 325°F (160°C). Line two standard 12-count muffin tins with paper liners. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the mixture looks like wet sand. Scoop about one tablespoon of the crust mixture into each liner. Use the bottom of a small glass or a measuring cup to press the crumbs down firmly into an even layer. Pre-bake the crusts for 5 minutes, then remove them from the oven and let them cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and ½ cup of sugar together using an electric hand mixer or a stand mixer fitted with the paddle attachment. Mix on medium speed until completely smooth and fluffy. Add the sour cream, vanilla extract, and lemon juice, and mix until combined. Finally, add the eggs one at a time. Mix on low speed just until the eggs are incorporated. Avoid over-beating the batter at this stage to prevent air bubbles from forming.
- Distribute the cheesecake batter evenly among the 24 muffin liners, filling each about ¾ of the way full. Bake in the center rack of the oven for 18 to 20 minutes. The edges should be set, but the centers should still have a slight jiggle. Do not overbake. Turn off the oven and crack the door open slightly, letting the cheesecakes sit inside for 5 minutes before removing them. This gradual cooling helps prevent cracking.
- Transfer the muffin tins to a wire rack and let the cheesecakes cool to room temperature. Once cooled, place the tins in the refrigerator for at least 3 hours, or ideally overnight. Chilling is essential for the texture to set properly. Once fully chilled, carefully remove the cheesecakes from the liners. Top with fresh fruit, a dollop of whipped cream, or a drizzle of chocolate before serving.
- Cook Time: 40 minutes