New York style cheesecake is a favorite dessert everyone loves! These mini new york cheesecakes are just as easy to make as they are to serve! Assorted toppings dress them up making them an ideal dessert for special occasions!
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Why You'll Love This Recipe
- No hassle of a water bath or a springform pan!
- Beautiful to serve for a special occasion like weddings or holidays!
- Individual cheesecakes make portion control a snap!
Ingredient Notes
- Cream Cheese - I used regular full-fat not reduced fat cream cheese.
- Vanilla Extract - Pure vanilla extract is definitely preferred.
- Sour Cream - I use regular sour cream not reduced fat.
- Flour - All purpose flour.
- Toppings - Use whatever topping you like best on cheesecake. That may be cherry pie filling, fresh berries, caramel sauce....
How to Make
- Preheat oven to 325 degrees.
- Line two muffin tins with cupcake liners.
- Crush the graham crackers into very fine crumbs. A food processor is great for this!
- Add the sugar and melted butter to the graham cracker crumbs and mix until well blended.
- Press a heaping tablespoon of the crust crumbs into each paper liner.
- Set aside.
- In a large bowl, beat the room temperature cream cheese and sour cream together at a medium speed.
- NOTE - Beat until the mixture is completely smooth. Any lumps that remain after this point will remain lumps.
- Beat in the sugar and pure vanilla extract.
- Beat in the eggs at a low speed just until mixed in.
- NOTE - Beating at a higher speed or for too long will incorporate lots of air bubbles that will cause the cheesecake to collapse when cooling.
- Mix in the flour at a low speed until mixed in.
- Spoon the creamy cheesecake filling into each prepared liner filling nearly to the top.
- There is enough filling for 24 mini cheesecakes. If you find you ran out of cheesecake batter before all were filled use a spoon to redistribute the filling.
- Bake cheesecakes at 325 degrees for 15 minutes without opening the oven door during baking time.
- NOTE - It is vital you do not overbake these. If you do they will crack and collapse as well as the texture being dense and completely lose the creamy quality.
- Cool on a wire rack to room temperature then move to a fridge to chill completely before removing from the cupcake pan and peeling off the liners.
- Top with the topping of your choice and serve!
- Store remaining desserts in the fridge in an airtight container.
Recipe FAQs
Mini cheesecakes sink or shrink when you've overbeaten the batter after adding the eggs. Too much air gets incorporated, causing the cheesecakes to rise extra high but they collapse as those air bubbles collapse under the weight of the filling once baked. Over baking also causes cheesecakes to fall in the middle, or sink.
They should have jiggly domed tops without cracks. Remember that baked goods continue to bake after being taken out of the oven due to residual heat inside them. So yes, the cheesecakes will be jiggle but the residual heat with finish the baking process very gently.
Yes, this recipe should make roughly 60 bite sized cheesecakes. No need to adjust the recipe amounts however, reduce the baking time to 10-12 minutes.
Related Recipes
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- Lemon Swirl Cheesecake
- Almond Praline Cheesecake
- Key Lime Cheesecake
- German Chocolate Cheesecake
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Mini New York Cheesecakes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 Mini Cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
New York style cheesecake is a favorite dessert everyone loves! These mini new york cheesecakes are just as easy to make as they are to serve! Assorted toppings dress them up making them an ideal dessert for special occasions!
Ingredients
Graham Cracker Crust
- 1 ½ cups Graham Cracker Crumbs (2 packages)
- ¼ cup Sugar
- 5 Tbs Butter
Cheesecake
- 2 ½ (8 oz) Packages of Cream Cheese, room temperature
- ½ cup Sour Cream
- ½ cup Sugar
- ½ Tbs. Vanilla Extract
- 2 Large Eggs
- 1 ½ Tbs Flour
Topping of your choice
Instructions
- Preheat oven to 325 degrees.
- Line two muffin tins with cupcake liners.
- Crush the graham crackers into very fine crumbs. A food processor is great for this!
- Add the sugar and melted butter to the graham cracker crumbs and mix until well blended.
- Press a heaping tablespoon of the crust crumbs into each paper liner.
- Set aside.
- In a large bowl, beat the room temperature cream cheese and sour cream together at a medium speed.
- NOTE - Beat until the mixture is completely smooth. Any lumps that remain after this point will remain lumps.
- Beat in the sugar and pure vanilla extract.
- Beat in the eggs at a low speed just until mixed in.
- NOTE - Beating at a higher speed or for too long will incorporate lots of air bubbles that will cause the cheesecake to collapse when cooling.
- Mix in the flour at a low speed until mixed in.
- Spoon the creamy cheesecake filling into each prepared liner filling nearly to the top.
- There is enough filling for 24 mini cheesecakes. If you find you ran out of cheesecake batter before all were filled use a spoon to redistribute the filling.
- Bake cheesecakes at 325 degrees for 15 minutes without opening the oven door during baking time.
- NOTE - It is vital you do not overbake these. If you do they will crack and collapse as well as the texture being dense and completely lose the creamy quality.
- Cool on a wire rack to room temperature then move to a fridge to chill completely before removing from the cupcake pan and peeling off the liners.
- Top with the topping of your choice and serve!
- Store remaining desserts in the fridge in an airtight container.
Notes
- If you want bite size cheesecakes you can make this recipe in a mini muffin tin. This recipe should make roughly 60 bite sized cheesecakes. No need to adjust the recipe amounts however, reduce the baking time to 10-12 minutes.
- Nutritional Disclaimer
Keywords: mini new york cheesecakes, mini baked cheesecake, recipe for individual cheesecakes
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Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!
Mindee
Perfect mini dessert!
★★★★★