Step 1: Preheat and Prep

Preheat your oven to 325°F (160°C).

Line a 12-cup muffin tin with paper cupcake liners for easy release. Set aside.

Make the Crust

In a medium bowl, combine 1 cup graham cracker crumbs with ¼ cup melted butter. Stir until fully moistened and resembles wet sand.

Spoon 1 tablespoon of the crumb mixture into each lined muffin cup.

Press the crust firmly into the bottom of each cup using the back of a spoon or your fingers.

Bake for 8 minutes, then remove from the oven and let cool while you prepare the filling.

Prepare the Cheesecake Filling

In a large mixing bowl, beat 16 oz of softened cream cheese and ½ cup sugar with a hand mixer or stand mixer on medium speed until smooth and creamy (2–3 minutes).

Add the eggs, one at a time, mixing just until incorporated after each.

Mix in the ¼ cup sour cream, 2 tbsp lemon juice, 1 tsp lemon zest, and 1 tsp vanilla extract.

Continue mixing on low speed until the batter is completely smooth and lump-free. Do not overmix.

Assemble

Divide the cheesecake filling evenly among the prepared muffin cups, filling each nearly to the top.

Use a spoon or small spatula to smooth the tops.

Bake

Bake at 325°F (160°C) for 20–25 minutes, or until the centers are just set and slightly jiggly.

Do not overbake—cheesecakes will firm up as they cool.

Cool and Chill

Let cheesecakes cool in the pan for 10 minutes.

Transfer to a wire rack and allow to cool completely to room temperature.

Chill in the refrigerator for at least 2 hours before serving for the best texture and flavor.