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Mini New York Cheesecakes Recipe

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4 from 43 reviews

Mini New York Cheesecakes are creamy, rich individual-sized cheesecakes with a crisp graham cracker crust, perfect for serving at parties or as a delightful dessert. Baked in a water bath to ensure a smooth texture, these cheesecakes offer classic vanilla flavor and can be topped with whipped cream or berry sauces for extra indulgence.

  • Total Time: 4 hours 50 minutes
  • Yield: 12 mini cheesecakes

Ingredients

Crust

  • 3/4 cup graham cracker crumbs
  • 1 tablespoon granulated white sugar
  • 2 tablespoons salted butter, melted

Filling

  • 16 ounces full fat cream cheese, softened to room temperature
  • 1/2 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • Pinch of salt

Instructions

  1. Prepare the oven and pans: Preheat your oven to 350℉. Line a 12-count muffin tin with parchment or cupcake liners. Get a large baking sheet ready for a potential water bath and have boiling water prepared.
  2. Make the crust: Combine graham cracker crumbs and sugar, then add melted butter and mix until evenly blended. Press this mixture firmly into the bottom of each muffin liner to form the crust. Bake for 5 minutes, then allow to cool slightly.
  3. Mix the cream cheese base: In a large bowl, beat the softened cream cheese and sugar on high speed using an electric mixer for about 2 minutes until fluffy and smooth. Scrape down the sides as needed.
  4. Add eggs and vanilla: Add vanilla extract, eggs, and a pinch of salt to the cream cheese mixture. Mix on medium speed just until combined to avoid overmixing and cracking.
  5. Fill crusts with batter: Evenly distribute the cheesecake batter over the slightly warm crusts in the muffin pan. Tap the pan lightly to release large air bubbles and gently swirl a toothpick through the batter if needed.
  6. Prepare water bath and bake: Place the large baking sheet in the oven, set the muffin tin on it, and carefully pour boiling water into the baking sheet until it reaches halfway up the sides of the muffin tin. Bake for 25-30 minutes until the tops are rounded and the centers are set but not jiggly.
  7. Cool and chill: Remove the muffin tin from the water bath and cool for around 30 minutes at room temperature. Then refrigerate for at least 3 hours until fully chilled and firm.
  8. Serve: Once chilled, serve the mini cheesecakes with toppings like whipped cream, berry sauce, or your favorite dessert garnish. Enjoy!

Notes

  • Using a water bath is optional but recommended to prevent cracks and ensure creamy texture.
  • Allow cream cheese and eggs to come to room temperature before mixing for a smoother batter.
  • Do not overmix the eggs into the batter to avoid cracking during baking.
  • Mini cheesecakes can be stored in the refrigerator for up to 3 days.
  • Add fresh berries or sauces as toppings for extra flavor and presentation.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/mini-new-york-cheesecakes-recipe/