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Home ยป Recipes ยป Dessert Recipes

Mini New York Cheesecake Recipe

Updated: Sep 28, 2023 by Mindee ยท This post may contain affiliate links ยท 1 Comment

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!

A dessert plate with a mini new york cheesecake topped with fresh raspberries and mint leaves.
Mini New York Style Cheesecake
Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • How to Make
  • Recipe FAQs
  • Related Recipes
  • Mini New York Cheesecakes

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...
Cherry pie filling, vanilla, flour, sugar, butter, cream cheese, eggs, sour cream, graham crackers.
Ingredients you'll need to make this mini dessert!

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.
Prepare the no bake graham cracker crusts!
Prepare the no-bake graham cracker crusts!
  • In a large bowl, beat the room-temperature cream cheese and sour cream together at 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.
Prepare the creamy, cream cheese filling!
Prepare the creamy cream cheese filling!
  • 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 will be 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 the remaining desserts in the fridge in an airtight container.
Divide the filling among the muffin cups and bake in a preheated oven!

Recipe FAQs

How do I keep mini cheesecakes from sinking?

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. Overbaking also causes cheesecakes to fall in the middle or sink.

How do you know when a mini cheesecake is done?

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 jiggled, but the residual heat with finish the baking process very gently.

Can I make these in a mini muffin pan?

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

  • Nutter Butter Peanut Butter Cheesecake
  • Lemon Swirl Cheesecake
  • Almond Praline Cheesecake
  • Key Lime Cheesecake
  • German Chocolate Cheesecake

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!

Mini New York Cheesecakes

Mindee
Craving a delicious dessert? Try this easy Mini New York Cheesecake recipe that will satisfy your sweet tooth in no time. Get baking now!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Servings 24 serving
Calories 158 kcal

Ingredients
  

Graham Cracker Crust

  • 1 ยฝ Cups Graham Cracker Crumbs 2 packages
  • ยผ Cup Sugar
  • 5 Tbs Butter

Cheesecake

  • 20 oz Cream Cheese, room temperature 2 ยฝ 8 oz Packages
  • ยฝ Cup Sour Cream
  • ยฝ Cup Sugar
  • ยฝ Tbs. Vanilla Extract
  • 2 Large Eggs
  • 1 ยฝ 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 medium speed.
  • NOTEย - 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.
  • NOTEย - 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.
  • NOTEย - 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 the 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.ย  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

Nutrition

Calories: 158kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 40mgSodium: 138mgPotassium: 54mgFiber: 0.2gSugar: 10gVitamin A: 367IUVitamin C: 0.1mgCalcium: 41mgIron: 0.4mg
Keyword mini baked cheesecake, mini new york cheesecakes, recipe for individual cheesecakes
Tried this recipe?Let us know how it was!

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Comments

  1. Mindee

    June 04, 2022 at 10:53 am

    Perfect mini dessert!

    Reply
5 from 1 vote

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