Instructions

• Remove the 12 oz cream cheese (or vegan cream cheese) from the refrigerator and let it come to room temperature while you preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or parchment circles.
• If using the optional graham cracker crust: crush the 4–5 graham crackers to fine crumbs. Divide the crumbs among the lined muffin cups and press firmly into the bottoms to form a thin crust. Set the tin aside.
• In a blender, food processor, or mixing bowl, combine the room-temperature cream cheese, 1 cup plain yogurt, 1/3 cup sweetener, 1 tsp pure vanilla extract, and 2 tsp cornstarch (or substitute 3 tbsp almond flour). Blend or beat until the mixture is completely smooth and no lumps remain, scraping the sides as needed.
• Spoon or pour the cheesecake batter evenly into the prepared muffin cups, filling each about three-quarters full. Smooth the tops with a small spatula or the back of a spoon.
• (Optional) To help reduce cracking, you may place an oven-safe pan with hot water on a lower oven rack before baking. This is not required.
• Bake the cupcakes on the center rack for 20 minutes. When the 20 minutes are up, do not open the oven door — turn the oven off and leave the cupcakes inside for an additional 5 minutes.
• Remove the muffin tin from the oven. Allow the cupcakes to cool gradually in the tin at room temperature for about 1 hour.
• Transfer the cupcakes to the refrigerator and chill at least overnight (or several hours) until fully firm. The cupcakes will continue to set while chilled, and the liners or parchment will peel off more easily after refrigeration.
• When chilled and firm, remove liners or parchment and serve.