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 want 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 or no-bake miniature cheesecakes.
Ingredient Information
- 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.
Instructions
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 add in the sugar and beat 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.
Make Ahead ⏳
To freeze the mini cheesecakes, wrap them tightly with plastic wrap, then place them 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.
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 whipped cream in a dispenser.
- For a fruit sauce, use the strawberry cheesecake sauce as a foundation, but swap it 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!
Recommended Recipes
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!
Recipe
Mini New York Cheesecakes
Recipe by:Ingredients
Graham Cracker Crust
- 1 cup (104 grams) graham cracker crumbs (104 grams)
- ¼ cup (50 grams) granulated sugar (50 grams)
- 4 tablespoons (56 grams) butter melted
- pinch of salt
Cheesecake Filling
- 2 packages (454 grams) cream cheese (8 ounces each), softened
- ¾ cup (150 grams) granulated sugar (150 grams)
- 1 tablespoon (8 grams) all-purpose flour
- 2 teaspoons (9.86 ml) vanilla extract
- 1 teaspoon (1 teaspoon) lemon juice
- 2 (2) eggs
- 1 (1) egg yolk
- ¼ cup (60 grams) sour cream (60 grams)
Instructions
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.1 cup graham cracker crumbs, ¼ cup granulated sugar, 4 tablespoons butter, pinch of salt
- 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.
Cheesecake 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.2 packages cream cheese, ¾ cup granulated sugar
- 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.1 tablespoon all-purpose flour
- Add the vanilla extract and lemon juice to the bowl and mix on low speed.2 teaspoons vanilla extract, 1 teaspoon lemon juice
- 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.2 eggs, 1 egg yolk
- Add the sour cream and mix on low speed until it is incorporated.¼ cup sour cream
- 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.
Notes
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Wanda Birdwell says
It had been years since I baked a cheesecake so was looking for something that was not too intimidating of a recipe. I was making this dessert for some friends so wanted something that would make them say "Wow". The results were great and everyone loved these mini–New York cheesecakes! The were such a hit that I am making them again this weekend!
Erin says
Wanda, that makes me so happy to hear! There’s something really special about baking for friends, especially when it’s a dessert you haven’t made in a while. I’m honored you chose this recipe and love that it brought such a “wow” moment to the table. Enjoy making them again this weekend!
Ashley Butcher says
I have use this recipe three times this week to make mini cheesecakes and they are amazing. Best cheesecake ever had. I’m wondering if you could use this recipe to make a small size cheesecake instead of mini cheesecakes
Erin says
Yep, you sure could! Use a 6-inch springform pan and bake at 325°F for 65-75 minutes, until it just barely wobbly. (You may need to cover with foil after 45 minutes if it is browning.)
Lori B. says
This is a great recipe! The flavor and consistency are perfect for a mini cheesecake, not too fluffy/whipped and not too dense. These were a big hit! Also, I did make a half batch gluten free for a friend of ours that has celiac. I used Pamela’s Gluten Free Honey Grahams and Bob’s Red Mill 1:1 flour (light blue bag) + 1 TBSP of extra butter in the graham cracker mixture/crust, and they turned out wonderfully!
Erin says
Lori, thank you for sharing the gluten-free crust! I know that many readers will appreciate that!
Joani says
Could I use gluten-free 1:1 flour in the filling? Of course, I’ll have to see if there are GF graham crackers, too. Thank you!
Erin says
Hi Joani! I have not tested this recipe using gluten-free flour so I cannot confirm whether or not it would work.
Venus says
I just tried this recipe and they are cooling. I snuck a taste and they are delicious. They taste like real cheese cake compared to some other mini cheese cake recipes that I have tried.
Erin says
Isn't the flavor delicious? I am glad that you love them and hope they are enjoyed by all!
Lela says
Also do I use 2 eggs and then 1 additional yolk? So a total of 3 but not minus the egg white in the other one?
Erin says
Yes, 2 eggs (whites and yolk) + 1 additional egg yolk.
Elizabeth says
These cheesecakes are the perfect individual sized desserts! I’ll definitely be making them again!
Jere Cassidy says
These are so perfect for serving at a party, no cutting of a big cheesecake. Love how easy they are to make.
Amy says
I love cheesecake, especially in individual servings! These look wonderful!
Erin says
Thank you so much, enjoy!
Lexa says
These mini cheesecakes look soo good! I love that they are „bite size“. Will make them for a baby shower this weekend.
Erin says
I hope they are a hit!
Lela says
Will the lemon juice make it taste like lemon
Erin says
Nope! Lemon juice is added because the acid helps to give structure to the cheesecake, which helps it set instead of being runny. It also enhances the cream cheese flavor, but it is a small enough amount that it does not make the cheesecake taste like lemon.