Description
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.
- Prep Time: 15 minutes
- Cook Time: 20‑25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 15g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 4g
- Cholesterol: 40mg
