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For the graham cracker crust: Finely crush the graham crackers in a food processor or place them in a ziplock bag and roll with a rolling pin. Stir graham crackers, granulated sugar, cinnamon, and salt in a large bowl. Add melted butter and stir with a fork. Place 12 standard cupcake liners in a cupcake mold and press the mix into the mold. Refrigerate while you make the cheesecake.

For the no-bake cheesecake: Add sour cream to a medium bowl and beat with an electric mixer until whipped (approx. 2-3 minutes). Set aside. Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add avocado and mix until fully combined. Add vanilla extract, lemon juice, lemon zest, and granulated sugar. Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the graham cracker lined cupcake mold. Freeze for 30-40 minutes or refrigerate for 2 hours (or even better...overnight). Enjoy!