Prep your pans and air fryer. Line a muffin pan or silicone cups with liners. If using ramekins, lightly grease them. Preheat the air fryer to 300°F (150°C) for 3–5 minutes.

Make the crust. Stir graham crumbs, sugar, salt, and melted butter until the mixture looks like damp sand. It should clump when pressed.

Press the crust. Divide the crust evenly among 10–12 cups. Press firmly with the back of a spoon or a small glass to create a tight, even base.

Par-bake the crust (optional but helpful). Air fry the crusts at 300°F (150°C) for 4–5 minutes to set. Let cool a few minutes while you mix the filling.

Beat the cream cheese and sugar. In a bowl, beat softened cream cheese and sugar on medium speed until smooth and lump-free, about 1–2 minutes. Scrape the bowl.

Add sour cream, vanilla, lemon, and salt. Mix just until combined and silky.

Blend in the eggs. Add eggs one at a time on low speed. Mix until just incorporated. Do not overbeat—too much air can cause cracks.

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

Air fry in batches. Place the pan or ramekins in the air fryer basket without crowding. Cook at 300°F (150°C) for 12–16 minutes, until edges are set and centers still jiggle slightly like gelatin.

Rest in the air fryer. Turn off the air fryer, crack it open, and let the cheesecakes sit inside for 5 minutes to finish gently setting.

Cool completely. Transfer to a rack and cool to room temperature, 45–60 minutes. The tops may sink slightly—that’s normal.

Chill to set. Refrigerate, uncovered, for 2 hours, then cover and chill at least 2 more hours (or overnight) for best texture.

Top and serve. Add fruit, caramel, ganache, or whipped cream just before serving. Enjoy straight from the liners or unmold carefully.