1. Preheat and prepare muffin pan

• Preheat oven to 325°F (160°C).

• Line a 12-cup muffin tin with paper liners or use silicone molds for easy removal.

2. Make the crust

• In a small bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.

• Spoon about 1 tablespoon of the mixture into each muffin liner.

• Press down firmly using the bottom of a glass or spoon to form a compact crust.

3. Bake the crusts

• Bake crusts for 5 minutes.

• Remove from oven and let cool while preparing the filling.

4. Prepare the cheesecake batter

• In a large mixing bowl, beat softened cream cheese until smooth and creamy.

• Add sugar and continue mixing until well combined.

• Add eggs one at a time, beating lightly after each addition (avoid overmixing).

• Stir in sour cream, vanilla extract, and lemon juice if using.

• Mix until smooth and lump-free.

5. Fill the muffin cups

• Spoon or pour cheesecake batter evenly over the cooled crusts.

• Tap the pan gently on the counter to release air bubbles.

• Fill each cup nearly to the top, as they won’t rise much during baking.

6. Bake the cheesecakes

• Bake at 325°F (160°C) for 18–20 minutes until the centers are just set and slightly jiggly.

• Do not overbake—the cheesecakes will continue to firm up as they cool.

7. Cool and chill

• Allow cheesecakes to cool in the pan for 30 minutes.

• Transfer to the refrigerator and chill for at least 2 hours, preferably overnight for best texture.

8. Decorate and serve

• Just before serving, top each mini cheesecake with your choice of Easter toppings.

• Add mini chocolate eggs, toasted coconut, whipped cream swirls, or fresh fruit.

• Keep refrigerated until ready to serve.