Prep your air fryer and pans: Line a 12-cup muffin pan with paper liners, or use silicone muffin cups. Make sure they fit in your air fryer basket. Preheat the air fryer to 300°F (150°C) for 3–5 minutes.

Make the crust: In a bowl, mix graham crumbs, sugar, melted butter, and a pinch of salt until the mixture looks like damp sand. It should hold together when pressed.

Press the crust: Divide the mixture evenly among the liners (about 1 tablespoon per cup). Press firmly with the back of a spoon or the bottom of a small glass. Air fry the crusts at 300°F (150°C) for 3–4 minutes. Remove and cool slightly.

Beat the filling: In a mixing bowl, beat the softened cream cheese with sugar until smooth and lump-free, about 1–2 minutes. Add eggs one at a time, mixing on low until just combined. Add sour cream, vanilla, lemon juice (if using), and salt. Mix on low until smooth. Avoid overmixing.

Fill the cups: Spoon the filling over the crusts, filling each liner about 3/4 full. Tap the pan gently on the counter to pop surface bubbles.

Air fry in batches: Place the pan or cups in the air fryer basket, leaving space for air to circulate. Cook at 300°F (150°C) for 10–13 minutes, or until the centers are set around the edges but still slightly wobbly in the middle.

Rest in the basket: When time is up, leave the cheesecakes in the air fryer (power off, basket closed) for 5 minutes. This gentle rest helps prevent cracking.

Cool completely: Remove and cool to room temperature in the pan. Then chill in the fridge for at least 2 hours, or until fully set.

Add toppings and serve: Peel off liners, add your favorite toppings, and enjoy.