Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 3 tablespoons (36g) granulated sugar
  • 24 ounces (680g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs (or 2 tablespoons milk/lemon juice for no-bake)

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of cupcake liners in a muffin tin. Chill for 30 minutes.
  2. Beat cream cheese and sugar until smooth. Add vanilla extract and salt; mix well. If baking, add eggs one at a time. If no-bake, whisk milk/lemon juice and fold in.
  3. For baking: Pour filling into crusts. Bake at 350°F (175°C) for 18-22 minutes. For no-bake: Pour filling into crusts.
  4. Cool completely, then refrigerate for at least 2 hours before serving. Remove from muffin tin and peel off liners.