Let’s transform those ingredients into something magical. Here’s how you can make these delightful mini cheesecakes.

1. Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners.
2. In a small bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are well coated.
3. Divide the crumb mixture evenly among the muffin cups, pressing firmly to form a crust. A flat-bottomed glass works wonders here!
4. Bake the crusts for about 5 minutes, then remove from the oven to cool slightly.
5. In a mixing bowl, beat the cream cheese and 1/3 cup of sugar together until smooth and creamy, about 2-3 minutes.
6. Add the egg and beat until fully incorporated. Mix in the vanilla extract, lemon zest, lemon juice, and a pinch of salt until everything is well combined.
7. Spoon the cream cheese mixture over the crusts, filling each cup almost to the top.
8. Bake for 15-18 minutes, or until the centers are set and no longer jiggly.
9. Let the cheesecakes cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
10. Refrigerate for at least 2 hours before serving. This step is crucial for the best texture!