Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 16 ounces (450g) cream cheese, full-fat, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice, freshly squeezed

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix well until evenly moistened.
  2. Press approximately 2 tablespoons of the graham cracker mixture firmly into the bottom of each muffin cup.
  3. Refrigerate the crust-lined muffin tin for at least 30 minutes while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  5. Beat in the eggs one at a time, then stir in the heavy cream, vanilla extract, and lemon juice. Mix until just combined.
  6. Spoon the cheesecake filling evenly into the prepared muffin cups, filling them almost to the top.
  7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the edges are set and the center is just slightly wobbly.
  8. Turn off the oven and crack the door slightly. Let the cheesecakes cool in the oven for 1 hour.
  9. Transfer the muffin tin to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the cheesecakes to fully set.
  10. Gently remove the cheesecakes from the muffin tin and serve chilled.