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    Home » Recipes » Dessert Recipes » Mini New York Cheesecakes

    Mini New York Cheesecakes

    Published: Jul 27, 2021 by Erin · This post may contain affiliate links · 16 Comments

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    Pinterest Pin: Close up of mini cheesecakes.

    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!

    Close up of 3 mini cheesecakes on a plate, with whipped cream and strawberry on front one, and raspberry on back 2.
    Jump to:
    • Why You Will Love This Cheesecake
    • Ingredient Information
    • Instructions
    • Ways to Top Your Cheesecake
    • Recommended Recipes
    • Frequently Asked Questions
    • Recipe
    • Reviews

    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!

    Another great party dessert using cream cheese is this No Bake Cherry Pie!

    Ingredient Information

    • Cream Cheese - New York-style cheesecake is 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 - 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.
    Overhead shot of labeled cheesecake ingredients.

    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.

    1. Mix the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt in a small bowl.
    2. Portion about 2 tablespoons into each muffin liner and press firmly to pack the crumb mixture tight.
    2 photo collage: 1 graham cracker mixture in bowl, 2 pressed into muffin tin.

    How to Make the Filling

    1. 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.
    2. 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.
    3. Add in the eggs one at a time, mixing on low and scraping the sides after each addition.
    4. 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.

    4 photo collage: 1) cream cheese beaten smooth, 2 vanilla extract on top, 3 egg added, 4 smooth batter.

    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.
    • Or if a rich cheesecake is more to your liking, this hot fudge is perfect!
    • Or do a combination!
    3 cheesecakes on a row, 1 topped with blackberry, 1 with strawberry, and 1 with 3 blueberries.

    Recommended Recipes

    • Oven-Baked Crab Cakes Recipe
    • Blueberry Strawberry Shortcake
    • Baked Peanut Butter and Jelly Chicken Wings
    • Cardamom Shortbread Cookies with Orange Glaze Recipe

    Frequently Asked Questions

    How do I store mini cheesecakes?

    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.

    Can I freeze the mini cheesecakes?

    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.

    Can I use low-fat cream cheese when making mini New York cheesecakes?

    Low-fat cream cheese has a higher water content, which will prevent the cheesecakes from fully setting. Use regular cream cheese for best results.

    Mini new york cheesecake on a plate with berries and a fork, and two more cheesecakes in background.

    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!

    Recipe

    Cheesecake on a plate with a bite out of it.

    Mini New York Cheesecakes

    Recipe by: Erin
    Individually sized, rich and decadent Mini New York Cheesecakes are an easy and impressive dessert that is great for a party or holiday gathering!
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Cooling Time 2 hrs 30 mins
    Total Time 3 hrs 10 mins
    Course Dessert
    Cuisine American
    Servings 15
    Calories 228 kcal

    Ingredients
      

    Graham Cracker Crust

    • 1 cup graham cracker crumbs (104 grams)
    • ¼ cup granulated sugar (50 grams)
    • 4 tablespoons butter melted
    • pinch of salt

    Cheesecake Filling

    • 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)
    Prevent your screen from going dark

    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.
    • 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.
    • 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.

    Notes

    Water bath: To help keep the cheesecake from cracking, fill a roasting pan with boiling water and place it on the rack underneath the cheesecake. 
    The batter makes enough for 15 mini cheesecakes. You can line 3 cups of an additional muffin tin and cook alongside the first, or cook the remaining batter after the first batch has cooled.
    Bite-sized cheesecake: Line a mini-muffin pan with mini muffin cups. Press 2 teaspoons of graham cracker mixture into each muffin cup. Bake at 350°F for 4 minutes. Fill the mini muffin cups with the cheesecake filling and bake for 10-12 minutes.

    Nutrition

    Calories: 228kcal | Carbohydrates: 19g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 172mg | Potassium: 69mg | Fiber: 1g | Sugar: 16g | Vitamin A: 571IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

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      Recipe Rating




    1. Lori B.

      January 10, 2023 at 4:39 pm

      5 stars
      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!

      Reply
      • Erin

        January 11, 2023 at 10:06 am

        Lori, thank you for sharing the gluten-free crust! I know that many readers will appreciate that!

        Reply
    2. Joani

      November 26, 2022 at 6:16 pm

      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!

      Reply
      • Erin

        November 28, 2022 at 10:01 am

        Hi Joani! I have not tested this recipe using gluten-free flour so I cannot confirm whether or not it would work.

        Reply
    3. Venus

      June 01, 2022 at 12:33 am

      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.

      Reply
      • Erin

        June 01, 2022 at 7:53 am

        Isn't the flavor delicious? I am glad that you love them and hope they are enjoyed by all!

        Reply
    4. Lela

      April 29, 2022 at 8:01 am

      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?

      Reply
      • Erin

        April 29, 2022 at 8:53 am

        Yes, 2 eggs (whites and yolk) + 1 additional egg yolk.

        Reply
    5. Elizabeth

      July 29, 2021 at 8:52 pm

      5 stars
      These cheesecakes are the perfect individual sized desserts! I’ll definitely be making them again!

      Reply
    6. Jere Cassidy

      July 29, 2021 at 11:08 am

      5 stars
      These are so perfect for serving at a party, no cutting of a big cheesecake. Love how easy they are to make.

      Reply
    7. Amy

      July 29, 2021 at 7:34 am

      I love cheesecake, especially in individual servings! These look wonderful!

      Reply
      • Erin

        July 29, 2021 at 9:44 am

        Thank you so much, enjoy!

        Reply
    8. Lexa

      July 29, 2021 at 7:31 am

      5 stars
      These mini cheesecakes look soo good! I love that they are „bite size“. Will make them for a baby shower this weekend.

      Reply
      • Erin

        July 29, 2021 at 9:44 am

        I hope they are a hit!

        Reply
      • Lela

        April 28, 2022 at 9:06 pm

        Will the lemon juice make it taste like lemon

        Reply
        • Erin

          April 28, 2022 at 9:24 pm

          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.

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    Welcome! I'm Erin, wife, mom, and lover of great food. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

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