Ingredients
Scale
Crust
- 1 1/4 cups gluten-free graham cracker crumbs
- 2 tablespoons light brown sugar, packed
- 5 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners.
- Combine graham cracker crumbs, brown sugar, and melted butter; press 1 1/2 tbsp into each liner to form crust.
- Beat cream cheese until fluffy, then add sour cream, eggs, sugar, vanilla, and lemon juice; mix until smooth.
- Portion filling into liners, filling to top. Bake 20 minutes until tops begin to brown.
- Cool to room temperature, then refrigerate at least 3 hours or overnight.
- Serve plain or with preferred toppings.
Notes
- Contains dairy and eggs. Ensure proper cooling before serving.
- Can be prepared a day ahead for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American