Ingredients
1 ½ cups graham crackers, finely crushed
6 tablespoons unsalted butter, melted
2 (8 oz) packages cream cheese, softened
⅔ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
½ teaspoon lemon zest (optional)
Instructions
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners
Combine graham crackers and melted butter in a bowl until crumbs are moist
Press 1 tablespoon crumb mixture into the bottom of each liner to form crusts
Beat cream cheese and sugar in a large bowl until smooth
Add eggs one at a time, mixing well after each
Stir in vanilla extract and lemon zest
Fold in sour cream until fully incorporated
Spoon filling into prepared crusts, filling each 2/3 full
Bake 16–18 minutes until centers barely tremble
Cool completely in pan on a wire rack
Refrigerate 2 hours before serving
Notes
Use room temperature eggs for smooth texture
Greek yogurt can replace sour cream
Adjust sugar to taste (add 1–2 tbsp more for sweeter results)
Stored in airtight container up to 2 days
Freeze individually wrapped cups up to 2 months
- Prep Time: 15
- Cook Time: 18
- Category: No-Bake Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cup
- Calories: 240
- Sugar: 18g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg