1 (8oz) package cream cheese, softened
4 tbsp. white sugar
1 1/2 tsp. lemon juice
1/2 tsp. grated lemon zest
1/4 tsp. vanilla extract
1/3 cup graham cracker crumbs
1 tbsp. white sugar
1 tbsp. margarine, melted
- Preheat air fryer to 330°F for 3 minutes. Grease 12 mini muffin cups.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly.
- Place muffin cups into air fryer. Program at 330°F for 9 minutes, then remove to cool. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full.
- Program at 330°F for 19-22 minutes. Repeat process until all cheesecakes are cooked.