Making mini cheesecakes with graham cracker crust is easier than you might think. Follow these simple steps for success:

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Mix until well combined.
3. Fill Muffin Tin: Line a mini muffin pan with paper liners. Press about 1 tablespoon of the crust mixture into the bottom of each cup, compacting it firmly.
4. Mix Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
5. Add Sugar and Vanilla: Gradually add ½ cup sugar and vanilla extract to the cream cheese mixture, mixing until fully combined.
6. Incorporate Eggs: Add eggs one at a time, mixing well after each addition. Scrape down the sides for even mixing.
7. Add Sour Cream: Stir in sour cream and lemon zest, mixing until smooth and creamy.
8. Fill the Cups: Pour the cheesecake filling over the prepared crusts, filling each cup about ⅔ full.
9. Bake: Place the muffin pan in the preheated oven and bake for 15-20 minutes or until the centers are set but still slightly jiggly.
10. Cool Down: Remove from the oven. Allow them to cool at room temperature for about 30 minutes before transferring them to the refrigerator.
11. Chill: Refrigerate for at least 1 hour before serving to let them set and enhance the flavors.

By following these steps, you’ll have delicious mini cheesecakes with graham cracker crust in no time!