Ingredients (Makes 6 cupcakes)
🥣 For the Crust:
1/2 cup graham cracker crumbs
2 tablespoons melted butter
1 tablespoon sugar
🍰 For the Cheesecake Filling:
8 oz cream cheese (softened)
1/4 cup sugar
1 teaspoon vanilla extract
1 large egg
1 tablespoon sour cream
1 tablespoon lemon juice (optional)
🥄 Instructions
✅ 1. Prepare the Crust
In a small bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Line a muffin tin or silicone cups with paper liners.
Press about 1 tablespoon of the mixture into the bottom of each liner.
Preheat the air fryer to 320°F (160°C) for 3 minutes.
✅ 2. Make the Cheesecake Filling
In a mixing bowl, beat softened cream cheese until smooth.
Add sugar, vanilla extract, sour cream, and lemon juice.
Mix until creamy, then add the egg and mix until just combined.
✅ 3. Fill and Air Fry
Spoon the cheesecake mixture into each cup, filling about 3/4 full.
Place in the air fryer and cook at 320°F (160°C) for 10–12 minutes until set but slightly jiggly in the center.
✅ 4. Chill and Serve
Let the cupcakes cool at room temperature for 10 minutes.
Refrigerate for 2 hours until fully set.
Top with whipped cream, fruit, or chocolate drizzle if desired! 🍓🍫
🍽️ Nutrition Info (Per Cupcake):
Calories: ~180 kcal
Protein: ~3g
Carbs: ~10g
Fat: ~14g
Sugar: ~7g
👉 Pro Tip: Add a little lemon zest for a fresh twist! 🍋
