Ingredients:

  • 1 ½ cups Graham Cracker Crumbs
  • ¼ cup Granulated Sugar (for crust)
  • 6 tablespoons Unsalted Butter, melted
  • 16 ounces Full-Fat Cream Cheese, softened
  • ¾ cup Granulated Sugar (for filling)
  • 2 Large Eggs, room temperature
  • ¼ cup Sour Cream or Full-Fat Greek Yogurt, room temperature
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Lemon Zest (optional)
  • Fresh Berries (for topping, optional)
  • Powdered sugar (for dusting, optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper or silicone liners. Silicone liners are recommended for easier release.
  2. Make the Crust: In a bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Pour in melted butter and mix until the mixture resembles wet sand. Press 1 ½ tablespoons of the crumb mixture firmly into the bottom of each liner. Chill the crusts while preparing the filling (about 15 minutes).
  3. Prepare the Filling: Beat the softened cream cheese until completely smooth and lump-free using a mixer. Gradually beat in the ¾ cup granulated sugar until combined. Scrape down the sides of the bowl.
  4. Mix in the liquid ingredients: Beat in the sour cream/yogurt, vanilla extract, and lemon zest until just incorporated. Add the eggs one at a time, mixing only until the yolk disappears after each addition. Do not overmix once the eggs are added.
  5. Fill and Bake: Divide the filling evenly among the 12 crust-lined cups, filling them about ¾ full. Bake for 18–22 minutes. The edges should look set, but the very centre should still have a slight, gentle wobble.
  6. Slow Cool Down: Turn the oven off. Crack the oven door slightly ajar (use a wooden spoon to wedge it open) and let the cups cool inside the oven for 30 minutes to prevent temperature shock.
  7. Chill Completely: Remove from the oven, allow to cool to room temperature on a wire rack, then transfer the entire tin to the refrigerator to chill for at least 4 hours, or preferably overnight, until completely firm.
  8. Serve: Top with fresh berries or a light dusting of powdered sugar before serving. These Easy Cheesecake Cups are best served chilled.