16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar (for filling)
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon alcohol-free vanilla extract
1 teaspoon lemon juice
Instructions
Preheat your oven to 325 degrees Fahrenheit. Line a standard 12-count muffin tin with paper liners to ensure the cheesecakes are easy to remove after baking and cooling.
In a medium bowl, combine the graham cracker crumbs, melted butter, and one tablespoon of sugar. Stir until the mixture looks like wet sand. Distribute the mixture evenly among the 12 muffin liners, pressing down firmly with the bottom of a small glass or a spoon to create a solid base.
Place the muffin tin in the oven and bake the crusts for 5 minutes. Remove the tin from the oven and let the crusts cool while you prepare the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese and half cup of sugar together using an electric mixer on medium speed. Mix until the texture is completely smooth and creamy, which usually takes about 2 to 3 minutes.
Add the sour cream, alcohol-free vanilla extract, and lemon juice to the cream cheese mixture. Beat on low speed until combined. Add the eggs one at a time, mixing just until the yellow disappears. Be careful not to overbeat the batter at this stage to avoid adding too much air.
Spoon the cheesecake batter into the muffin liners, filling each one nearly to the top. Bake for 18 to 20 minutes, or until the edges are set but the centers still have a slight jiggle. Turn off the oven and leave the door cracked for 10 minutes to let them cool slowly.
Remove the tin from the oven and let the cheesecakes cool completely at room temperature. Once cooled, transfer the tin to the refrigerator and chill for at least 3 to 4 hours, or preferably overnight, before serving.
