Ingredients
1½ cups graham cracker crumbs (210g) for the base that provides a crunchy foundation
¼ cup unsalted butter, melted adds moisture and helps bind the crumbs
2 packages cream cheese, room temperature (8oz or 250g each) creates the rich, creamy texture of the cheesecake
1 cup granulated sugar (200g) sweetens the batter to the perfect level
½ cup sour cream or plain Greek yogurt contributes to a tangy, creamy consistency and can help with texture stability
2 large eggs, room temperature help bind the ingredients and give structure
2 teaspoons lemon juice adds a fresh, zesty note that brightens the flavor
1 teaspoon vanilla extract enhances the overall taste with a warm sweetness
Pinch salt balances the sweetness and brings out other flavors
Instructions
1-First: preheat your oven to 325°F and line 20 muffin cups with paper liners. Combine the graham cracker crumbs and melted butter, then press the mixture into the liners and bake for 10 minutes until dry in the center before reducing the oven to 300°F.
2-Next: beat the cream cheese until smooth, add the sugar, sour cream or yogurt, eggs, lemon juice, vanilla, and salt, and mix on medium-high speed for 2 to 3 minutes.
3-Dividing and Baking the Batter: Divide the batter evenly into the muffin cups, filling them almost full for that perfect rise. Bake for 20 to 22 minutes or until the centers are nearly set, watching for a slight glossiness which is normal. After baking, cool the cupcakes in the pan for 20 to 30 minutes, then move them to a wire rack to cool completely.
4-Finally: refrigerate for at least 3 to 4 hours to achieve the best texture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧊 Reduce sour cream to 1/2 cup to prevent cupcakes from falling while keeping creaminess.
⏰ If cupcakes deflate, bake 5 more minutes ensuring centers are nearly set.
❄️ Freeze cooled cupcakes in airtight container up to 3 months; thaw before serving for best texture.
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 176
- Sugar: 13 g
- Sodium: 145 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 48 mg