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 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 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.
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
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Mini New York Cheesecakes
Craving a delicious dessert? Try this easy Mini New York Cheesecake recipe that will satisfy your sweet tooth in no time. Get baking now!
Ingredients
Graham Cracker Crust
- 1 ½ Cups Graham Cracker Crumbs 2 packages
- ¼ Cup Sugar
- 5 Tbs Butter
Cheesecake
- 20 oz Cream Cheese, room temperature 2 ½ 8 oz Packages
- 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 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 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. 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
Tried this recipe?Let us know how it was!
Mindee
Perfect mini dessert!