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Homemade Mini New York Cheesecake Recipe photo

Mini New York Cheesecake Recipe

These Mini New York Cheesecakes are creamy, rich, and perfectly portioned bites of heaven for any occasion!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1.5 cups Crushed Graham Crackers
  • 0.33 cups Melted Butter
  • 0.25 cups Sugar
For the Filling:
  • 24 ounces Cream Cheese
  • 0.25 cups Sour Cream
  • 0.75 cups Sugar
  • 0.5 teaspoon Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1 pinch Kosher Salt
  • 3 large Eggs
  • 1 large Egg Yolk

Equipment

  • Mini Muffin Pan
  • Mixing bowls
  • Hand Mixer or Stand Mixer
  • Measuring cups and spoons
  • Spatula

Method
 

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 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.

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!