Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 2 (8 ounce/227g each) packages cream cheese, softened
  • ⅔ cup (133g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Optional: Zest of ½ lemon

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of each muffin cup.
  2. Refrigerate the crust for at least 30 minutes.
  3. Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract (and lemon zest, if using).
  4. Spoon the cheesecake filling evenly over the chilled crusts, filling each cup almost to the top.
  5. Bake in a preheated oven until the filling is set around the edges but still slightly wobbly in the center.
  6. Let the cheesecakes cool completely in the muffin tin before refrigerating for at least 2 hours.
  7. Gently remove the mini cheesecakes from the muffin tin and serve chilled.