Best Mini Cheesecakes (New York Style)

There is something magical about the first bite of a New York style cheesecake — the rich, creamy texture, the perfectly balanced sweetness, and that unmistakable tang from the cream cheese. Now, imagine capturing all that magic in the palm of your hand. That is exactly what the Best Mini Cheesecakes (New York Style) offer.

Growing up, cheesecake was always a symbol of celebration in my family. It was the centerpiece at every holiday gathering, the dessert my grandmother lovingly prepared for birthdays and graduations. However, making a full-sized cheesecake often felt like an elaborate event, reserved for special days. That is why these Best Mini Cheesecakes (New York Style) hold such a special place in my heart — they bring the same indulgent experience, but in an adorable, manageable size.

These tiny treasures are perfect for parties, holidays, or even a cozy night in when you want something sweet without committing to a giant cake. New York style cheesecake is famously dense and luxurious, and these mini versions keep every bit of that authenticity. Whether you are a lifelong cheesecake lover or trying it for the first time, these mini cheesecakes promise to deliver a little moment of bliss.

Why You’ll Love This Recipe

• Perfectly portioned for individual servings.

• Classic New York style flavor with a dense, creamy texture.

• Great for parties, gifts, and dessert tables.

• Easy to customize with different toppings.

• Simple ingredients you likely already have at home.

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INGREDIENTS YOU’LL NEED:

For the crust:

• 1 cup graham cracker crumbs

• 2 tablespoons granulated sugar

• 4 tablespoons unsalted butter, melted

For the cheesecake filling:

• 16 ounces cream cheese, softened

• ½ cup granulated sugar

• 2 teaspoons vanilla extract

• 2 large eggs

• ¼ cup sour cream

• 2 tablespoons all-purpose flour

HOW TO MAKE Best Mini Cheesecakes (New York Style)

Creating the Best Mini Cheesecakes (New York Style) at home is simpler than you might think. These bite-sized beauties come together quickly and are sure to impress anyone lucky enough to try them.

STEP-BY-STEP INSTRUCTIONS:

1. Prepare the crust:
   Preheat your oven to 325°F (163°C). Line a 12-count muffin pan with cupcake liners. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

2. Form the crust base:
   Spoon about a tablespoon of the crumb mixture into each cupcake liner. Use the bottom of a small glass or your fingers to press the crumbs down firmly, forming a solid base.

3. Make the cheesecake filling:
   In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the sugar and vanilla extract, continuing to mix until well combined. Add the eggs one at a time, mixing just until incorporated. Gently blend in the sour cream and flour until the batter is silky and smooth.

4. Fill the liners:
   Pour the cheesecake batter evenly into the prepared liners, filling each about ¾ full. Tap the pan lightly on the counter to release any air bubbles.

   
   

1. Bake:
   Bake for 16-18 minutes, or until the centers are set and slightly jiggle when shaken. Turn off the oven and let the mini cheesecakes sit inside for 5 minutes with the door slightly ajar.

2. Cool and chill:
   Remove the pan from the oven and allow the cheesecakes to cool completely at room temperature. Then refrigerate them for at least 2 hours, or until they are fully set.

3. Serve and enjoy:
   Remove the liners, add your favorite toppings like fresh berries, whipped cream, or a drizzle of chocolate, and enjoy a little slice of New York, right at home.

   
   

HELPFUL TIPS:

• Make sure all ingredients are at room temperature to create a smooth, lump-free batter.

• Do not overmix after adding the eggs to avoid incorporating too much air.

• Let the cheesecakes chill thoroughly before serving for the best texture.

• Use a non-stick muffin pan with good quality liners to make removal easier.

DETAILS:

• Prep Time: 20 minutes

• Cook Time: 18 minutes

• Total Time: 2 hours 40 minutes (including chilling)

• Yield: 12 mini cheesecakes

• Category: Dessert

• Method: Baking

• Cuisine: American

• Diet: Vegetarian

NOTES:

You can customize these mini cheesecakes with different toppings based on the season or event. Fresh fruit in the summer, caramel drizzle in the fall, or crushed peppermint during the holidays are all delightful options.

NUTRITIONAL INFORMATION:

Per mini cheesecake (estimated):
Calories: 220
Fat: 15g
Carbohydrates: 17g
Protein: 4g

FREQUENTLY ASKED QUESTIONS:

Can I freeze mini cheesecakes?
Yes, once fully cooled and chilled, you can wrap them tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Can I use different cookies for the crust?
Absolutely. Try crushed vanilla wafers, gingersnaps, or even chocolate cookies for a fun twist.

Do I need a water bath?
Not for these mini cheesecakes. Their small size means they bake evenly without the need for extra steam.

STORAGE INSTRUCTIONS:

Store the Best Mini Cheesecakes (New York Style) in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them individually wrapped.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Mini Lemon Cheesecakes: A Bite-Sized Burst of Sunshine

• Buttery Raspberry Crumble Cookies (Jam Filling)

CONCLUSION:

Making the Best Mini Cheesecakes (New York Style) is like creating little bites of joy. They bring all the luxurious taste of a traditional New York cheesecake into a delightful, easy-to-eat form. Perfect for celebrations, gifts, or simply treating yourself, these mini cheesecakes are destined to become a staple in your kitchen. Happy baking!