These Mini New York Style Cheesecakes are creamy, rich, and perfectly portioned for any occasion. I love how simple they are to prepare, yet they look and taste just as indulgent as a classic full-sized cheesecake. With a buttery graham cracker crust and smooth, tangy filling, these little cheesecakes make the perfect dessert for gatherings, potlucks, or when I just want a sweet treat at home.
Why You’ll Love This Recipe
I love this recipe because it combines the classic flavor of a New York cheesecake with the convenience of individual servings. The texture is luxuriously creamy, and the crust adds just the right touch of crunch. It’s easy to make, doesn’t require special equipment, and always impresses guests. Plus, I can top each one differently—with berries, whipped cream, or a drizzle of chocolate—for a personalized dessert platter.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cheesecake base:
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
For the cheesecake filling:
16 ounces cream cheese, softened (2 packs)
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup sour cream
Zest of 1 lemon (optional)
2 tablespoons lemon juice (optional)
Optional toppings:
Fresh fruit (strawberries, blueberries, or raspberries)
Whipped cream
Chocolate drizzle or caramel sauce
Variations:
For a lighter version, I sometimes use reduced-fat cream cheese.
To make them gluten-free, I swap the graham cracker crumbs with gluten-free ones or almond meal.
Directions
I preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners. This recipe makes about 12 mini cheesecakes.
In a medium bowl, I combine the graham cracker crumbs, sugar, and melted butter, then press a tablespoon of the mixture into each liner to form the crust.
In a large mixing bowl, I beat the softened cream cheese until smooth, then gradually add sugar and mix until creamy.
I add vanilla, eggs (one at a time), sour cream, and optional lemon zest and juice, mixing gently until smooth.
I spoon the filling evenly into the muffin cups, filling them about two-thirds full.
I bake for 20–25 minutes, until the centers are set but still slightly jiggly.
I let them cool in the oven with the door slightly ajar for an hour to prevent cracking, then chill them in the fridge for at least 4 hours before serving.
Once chilled, I top them with my favorite fruits, whipped cream, or a drizzle of sauce.
Servings And Timing
This recipe makes 12 mini cheesecakes.
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40–45 minutes (plus chilling time)
Each mini cheesecake has around 180 calories, making it a satisfying yet manageable dessert portion.
Variations
I sometimes mix things up by adding a swirl of fruit puree or chocolate before baking for a fun marbled effect. For a festive touch, I top them with crushed peppermint during the holidays or fresh berries in summer. If I want a richer flavor, I replace the sour cream with a bit of heavy cream.
Storage/Reheating
I store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. If I want to keep them longer, I freeze them for up to 2 months and thaw overnight in the fridge before serving. I never reheat them—these are best enjoyed chilled.
FAQs
How do I know when the mini cheesecakes are done?
I remove them from the oven when the centers are slightly jiggly. They’ll firm up as they cool.
Can I make them ahead of time?
Yes, I often make them a day in advance—they taste even better after chilling overnight.
What if I don’t have a muffin tin?
I can use a mini cheesecake pan or even make one larger cheesecake in a standard springform pan; I just adjust the baking time.
Can I change the flavor of the cheesecake?
Absolutely! I like to add flavored extracts like almond or lemon, or use a swirl of jam or melted chocolate.
How long do they last in the fridge?
They stay fresh for up to 5 days when stored in an airtight container.
Conclusion
These Mini New York Style Cheesecakes are a delightful, creamy indulgence that’s simple to make and always a hit. I love how easy it is to customize them with toppings and flavors to suit any occasion. Whether I’m baking for guests or treating myself, these mini cheesecakes always deliver that perfect balance of rich creaminess and buttery crunch in every bite.
Creamy, rich, and perfectly portioned mini New York‑style cheesecakes with a buttery graham cracker crust and smooth, tangy filling—ideal for gatherings, potlucks, or a sweet treat at home.
Ingredients
For the crust:
1 cup graham cracker crumbs
¼ cup granulated sugar
¼ cup unsalted butter, melted
For the cheesecake filling:
16 oz cream cheese, softened (2 packs)
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
¼ cup sour cream
Zest of 1 lemon (optional)
2 tablespoons lemon juice (optional)
Optional toppings:
Fresh fruit (strawberries, blueberries, raspberries)
Whipped cream
Chocolate drizzle or caramel sauce
Instructions
Preheat the oven to 325 °F (160 °C) and line a muffin tin with cupcake liners. This makes approximately 12 mini cheesecakes.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the crumb mixture into the bottom of each liner to form the crust.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and continue mixing until creamy.
Add the vanilla extract, then beat in the eggs one at a time. Mix until just combined. Then add the sour cream, and if using, the lemon zest and lemon juice. Mix gently until smooth.
Spoon or pour the cheesecake filling evenly into the muffin liners, filling each about two‑thirds full.
Bake for 20–25 minutes, or until the centers are set but still slightly jiggly.
After baking, leave the cheesecakes in the oven with the door slightly ajar for about an hour to cool gradually (this helps prevent cracks). Then refrigerate for at least 4 hours (or overnight) before serving.
Once well chilled, top each mini cheesecake with your choice of fresh fruit, whipped cream, chocolate or caramel drizzle, or other fun toppings.
Notes
For a lighter version, use reduced‑fat cream cheese (though texture will be slightly different).
To make gluten‑free, substitute the graham cracker crumbs with gluten‑free cookie crumbs or almond meal.
For a flavour variation, add a swirl of fruit puree or chocolate to the filling before baking.
Topping ideas: crushed peppermint (for holidays), fresh berries in summer, or caramel & chopped nuts for extra richness.
