Mini New York Cheesecakes are just as rich and delicious as the full-size version, but individually portioned, making them easy to serve at a gathering! These are a favorite dessert in our home!
Why You Will Love This Cheesecake
I am a sucker for New York-style cheesecake. It is the style that I used in both my Huckleberry Cheesecake and Apple Crumble Cheesecake recipes! But sometimes you don't need a whole slice of rich cheesecake.
These mini cheesecakes have the same amazing flavor and texture, but they are baked in muffin tins so that you have nice, easy-to-serve individual cups. Whether you are trying to portion control, or just wanting something delicious for a party, these perfect mini cheesecakes will be a hit!
For a no-bake option that is still portioned in individual servings, try cheesecake in a mason jar!
- Cream Cheese - New York-style cheesecake has a lot of cream cheese! This recipe uses a pound of softened cream cheese. Make sure to use full-fat cream cheese, as the low-fat version has more water and the cheesecake will not set.
- Sour Cream - Unlike Philadelphia cheesecake, a New York cheesecake usually adds sour cream. This softens the batter and helps make the cheesecake creamy.
- Lemon Juice - The acid in lemon juice reacts to the fat in the cream cheese and helps to create a velvety texture. If you do not have lemon juice then an equal amount of lime juice can be substituted.
- Graham Crackers - You can crush your graham crackers or buy graham cracker crumbs for a classic New York cheesecake crust. Or try Oreos, vanilla wafers, or ginger snaps for a twist on this recipe.
How to Make the Crust
I like to purchase graham cracker crumbs for convenience, but you can make your own crumbs by putting graham crackers into the food processor, or pounding them in a plastic bag. It takes approximately 9 full graham cracker sheets to get 1 cup of crumbs.
- Mix the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt in a small bowl.
- Portion about 2 tablespoons into each muffin liner and press firmly to pack the crumb mixture tight.
How to Make the Filling
- Start by beating the cream cheese well in a large bowl, then adding in the sugar and beating some more. This is the only point in making the cheesecake where you want to have your mixer on high speed. I prefer to use a stand mixer for this cheesecake, but an electric hand mixer will work as well.
- Mix in the flour, lemon juice, and vanilla extract on low speed. Use low speed from this point forward so that you do not add too much air into the batter. That will make your cheesecakes crack.
- Add in the eggs one at a time, mixing on low and scraping the sides after each addition.
- Finally, stir in the sour cream. Then fill your cupcake liners with the cheesecake batter.
Expert Tip: If you are adding a topping on your cheesecakes then it doesn't really matter if they crack. But if you want a nice smooth top then put a roasting pan filled with boiling water on the rack underneath the muffin tin. After baking, let the cheesecakes cool in the oven, with the door open, before moving to the refrigerator.
Ways to Top Your Cheesecake
If your cheesecakes sink down in the middle or crack then all is not lost! I love mini cheesecakes with a topping, which not only looks and tastes great, but also hides any imperfections that occur!
- Whipped cream and fresh berries make a beautiful topping! I recommend that you stabilize your whipped cream so that it can be done in advance. Another option is to use make whipped cream in a dispenser.
- For a fruit sauce, use the huckleberry cheesecake sauce as a foundation, but swap with any berry.
- If you are looking for something super simple, put dollops of canned cherry pie filling on the cheesecakes.
- For Easter, do a twist on Mini Egg Cookies by topping your cheesecake with mini eggs!
- Or if a rich cheesecake is more to your liking, this hot fudge is perfect!
- Or do a combination!
Frequently Asked Questions
Cheesecake needs to be stored in the refrigerator. Cover with plastic wrap or place in an airtight container. They will keep for up to 5 days. This post tells you more about how long cheesecake lasts in the fridge.
To freeze the mini cheesecakes, wrap tightly with plastic wrap, then place in an airtight container or zip-top freezer bag. The cheesecakes can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Low-fat cream cheese has a higher water content, which will prevent the cheesecakes from fully setting. Use regular cream cheese for best results.
For more New York recipes, check out our guest post on the iconic food of New York!
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Mini New York CheesecakesRecipe by:
Graham Cracker Crust
- 1 cup graham cracker crumbs (104 grams)
- ¼ cup granulated sugar (50 grams)
- 4 tablespoons butter melted
- pinch of salt
- 2 packages cream cheese (8 ounces each), softened
- ¾ cup granulated sugar (150 grams)
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 2 eggs
- 1 egg yolk
- ¼ cup sour cream (60 grams)
Graham Cracker Crust
- Preheat oven to 350°F (177°C). Line muffin pan with cupcake liners.
- In a small bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix well.
- Place about 2 tablespoons of graham cracker crumbs in each muffin cup. Press firmly with the back of a spoon to pack the crumb mixture.
- Bake for 5 minutes. Remove from the oven and allow to cool slightly while making the filling.
- In a large mixing bowl, beat the cream cheese with an electric mixer for 1 minute. Add the granulated sugar and beat an additional 2 minutes, until the mixture is fluffy and there are no cream cheese chunks.
- Scrape the sides of the bowl and add in the flour. Mix on low speed until just incorporated. You do not want to add too much air into the mixture, so from this point forward, mix on low speed only.
- Add the vanilla extract and lemon juice to the bowl and mix on low speed.
- Scrape the sides of the bowl and add the eggs, one at a time, mixing on low speed after each addition, until the egg is almost fully mixed in.
- Add the sour cream and mix on low speed until it is incorporated.
- Fill each muffin cup with about ¼ cup of batter, filling to the rim of the liners. Bake cheesecakes at 350°F (177°C) for 18-20 minutes, or until the outside of each cheesecake is set, but the middle is still jiggly.
- Turn the oven off and open the oven door. Allow to cool in the oven for 30-60 minutes, then remove and refrigerate for at least 2 hours.