1-Begin by preheating your oven to 350°F (177°C) and lining a standard 12-count muffin pan with cupcake liners for neat portions.

2-Combine the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles sand, then press a heaping tablespoon into each liner and bake for 6 minutes.

3-Next, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 2 minutes, then mix in the sour cream, lemon juice, and vanilla extract until combined.

4-Add the eggs one at a time, mixing just until blended to keep the batter creamy.

5-Divide the batter evenly into the muffin cups, filling each to the top, and consider using a water bath by placing a roasting pan with boiling water on the lower rack to prevent sinking.

6-Bake for about 20 minutes until the edges set and the centers jiggle slightly, then cool on a wire rack for 45 minutes before chilling in the fridge for at least 2 hours.

7-Top with goodies like fresh berries or whipped cream before serving, and remember these can be made ahead for busy days for more frozen treat ideas, try our fresh cherry popsicles recipe.