Mini New York cheesecakes are a delightful way to satisfy your sweet tooth without the commitment of a full-sized cheesecake. These little bites of heaven are creamy, rich, and perfectly portioned for any occasion. They feature a buttery graham cracker crust that pairs beautifully with the smooth cream cheese filling. In this recipe, I’ll guide you through each step to ensure your cheesecakes turn out perfect every time. Let’s dive into the world of mini cheesecakes!
Why This Recipe Is Reliable
This Mini New York Cheesecake Recipe is reliable because it combines classic ingredients with a straightforward method that has been tested and perfected. Using simple, accessible ingredients ensures that anyone can recreate this dessert at home. The balance of cream cheese and sour cream gives the cheesecake a rich flavor while maintaining a light texture. Plus, the mini size makes them easy to share and enjoy!
The Essentials
To make these mini cheesecakes, you’ll need the following essentials:
- Graham Cracker Crust: The base of our cheesecakes, providing a sweet and crunchy texture.
- Cream Cheese: The star ingredient that gives the cheesecake its creamy richness.
- Sour Cream: Adds a slight tang and creaminess to the filling.
- Sugar: Sweetens the filling perfectly.
- Lemon Juice: Brightens the flavor of the cheesecake.
- Eggs: Provide structure and creaminess to the cheesecake.
- Vanilla Extract: Enhances the overall flavor.
- Kosher Salt: Balances the sweetness and enhances flavor.
Gear Up: What to Grab
Before you start baking, make sure you have these items on hand:
- Mini Muffin Pan: Essential for shaping our mini cheesecakes.
- Mixing Bowls: For combining your ingredients smoothly.
- Hand Mixer or Stand Mixer: For whipping up the filling to perfection.
- Measuring Cups and Spoons: Accurate measurements are key for baking.
- Spatula: For scraping down the sides of the bowl and transferring the batter.
Mini New York Cheesecake Recipe: How It’s Done
Now, let’s get into the step-by-step process of making these delicious mini cheesecakes.
Step 1: Prepare the Graham Cracker Crust
1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine 1 ½ cups of crushed graham crackers, 1/3 cup of melted butter, and ¼ cup of sugar. Stir until the mixture is well combined.
3. Press the mixture firmly into the bottom of each cup of a greased mini muffin pan. Bake for 5-7 minutes until slightly golden. Remove and let cool.
Step 2: Make the Cheesecake Filling
1. In a large mixing bowl, beat together 24 ounces of cream cheese using a hand mixer or stand mixer until smooth and creamy.
2. Add ¼ cup of sour cream, ¾ cup of sugar, ½ teaspoon of lemon juice, 1 teaspoon of vanilla extract, and a pinch of kosher salt. Mix until fully incorporated.
3. Add in 3 large eggs and 1 egg yolk, mixing until just combined. Be careful not to overmix.
Step 3: Fill the Muffin Pan
1. Spoon the cheesecake filling into the prepared graham cracker crusts, filling each cup to about ¾ full.
2. Smooth the tops gently with a spatula.
Step 4: Bake the Cheesecakes
1. Bake the mini cheesecakes in the preheated oven for 15-18 minutes, or until the edges are set but the center still has a slight jiggle.
2. Turn off the oven and leave the cheesecakes inside for an additional 10 minutes. This helps prevent cracking.
Step 5: Chill
1. Remove the cheesecakes from the oven and let them cool at room temperature for about 30 minutes.
2. Once cooled, refrigerate for at least 4 hours or overnight for the best flavor and texture.
Step 6: Serve
1. Carefully remove the mini cheesecakes from the muffin pan. You can use a knife to gently loosen the edges if needed.
2. Serve as is, or top with your favorite toppings like fresh fruit, chocolate sauce, or whipped cream.
Low-Carb/Keto Alternatives
If you’re looking for low-carb or keto-friendly alternatives, consider the following substitutions:
- Use almond flour or coconut flour instead of graham crackers for the crust.
- Replace sugar with a keto-friendly sweetener like erythritol or stevia.
- Opt for full-fat cream cheese and sour cream to maintain the richness.
If You’re Curious
- Did you know that New York cheesecake was first introduced by Arnold Reuben in the early 1900s?
- Mini cheesecakes are great for parties because they are easy to serve and can be made ahead of time.
- You can customize your mini cheesecakes with various flavors, such as chocolate or pumpkin spice.
- These cheesecakes can also be frozen for up to three months for a quick dessert option.
Storing Tips & Timelines
For best results, follow these storing tips:
- Refrigerate any leftovers in an airtight container for up to 5 days.
- For longer storage, freeze the mini cheesecakes in a single layer, then transfer to a freezer bag for up to 3 months.
- Thaw frozen cheesecakes in the refrigerator overnight before serving.
Common Qs About Mini New York Cheesecake Recipe
Can I use different crusts for mini cheesecakes?
Absolutely! You can use Oreo cookies, graham cracker crumbs, or even a gluten-free cookie crust for a different flavor profile.
Why did my cheesecakes crack?
Cracking can occur due to overmixing or baking at too high a temperature. Bake them slowly and avoid overmixing the batter.
Can I make these cheesecakes ahead of time?
Yes! These mini cheesecakes are perfect for making ahead. They taste even better after chilling overnight.
How do I know when my cheesecakes are done?
The edges should be set, and the center should have a slight jiggle. They will firm up as they cool.
Once you’ve mastered the Mini New York Cheesecake Recipe, try your hand at these delicious desserts:
Ready to Cook?
Get your ingredients ready and prepare to impress your friends and family with these delectable Mini New York Cheesecakes. They’re perfect for any gathering or as a personal treat. Enjoy every creamy, dreamy bite!
Mini New York Cheesecake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine 1 ½ cups of crushed graham crackers, 1/3 cup of melted butter, and ¼ cup of sugar. Stir until well combined.
- Press the mixture firmly into the bottom of each cup of a greased mini muffin pan. Bake for 5-7 minutes until slightly golden. Remove and let cool.
- In a large mixing bowl, beat together 24 ounces of cream cheese using a hand mixer or stand mixer until smooth and creamy.
- Add ¼ cup of sour cream, ¾ cup of sugar, ½ teaspoon of lemon juice, 1 teaspoon of vanilla extract, and a pinch of kosher salt. Mix until fully incorporated.
- Add in 3 large eggs and 1 egg yolk, mixing until just combined. Be careful not to overmix.
- Spoon the cheesecake filling into the prepared graham cracker crusts, filling each cup to about ¾ full.
- Smooth the tops gently with a spatula.
- Bake the mini cheesecakes in the preheated oven for 15-18 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and leave the cheesecakes inside for an additional 10 minutes. This helps prevent cracking.
- Remove the cheesecakes from the oven and let them cool at room temperature for about 30 minutes.
- Once cooled, refrigerate for at least 4 hours or overnight for the best flavor and texture.
- Carefully remove the mini cheesecakes from the muffin pan. You can use a knife to gently loosen the edges if needed.
- Serve as is, or top with your favorite toppings like fresh fruit, chocolate sauce, or whipped cream.
Notes
- Feel free to customize flavors by adding chocolate or pumpkin spice to the filling.
- To prevent cracking, avoid overmixing and bake at a consistent temperature.
- These cheesecakes can be frozen for up to three months!
