Best Mini Cheesecakes New York Style Recipe

Introduction

These Best Mini Cheesecakes New York Style offer a creamy, rich dessert that’s perfectly portioned for any occasion. With a buttery graham cracker crust and smooth cheesecake filling, they’re easy to make and sure to impress.

Ingredients

• 3/4 cup crushed graham crackers
• 1 tablespoon white sugar
• 2 tablespoons melted salted butter
• 16 ounces softened full-fat cream cheese
• 1/2 cup white sugar
• 1 teaspoon vanilla essence
• 2 eggs at room temperature
• A small pinch of salt

Instructions

1. Step 1: Preheat your oven to 350℉. Line a 12-count muffin tin with parchment paper or cupcake liners. If using a water bath, prepare a large baking sheet and boil water to use later.
2. Step 2: In a bowl, combine graham cracker crumbs and 1 tablespoon sugar. Stir in melted butter until combined. Press the mixture evenly into the muffin liners to form crusts. Bake for 5 minutes, then let cool slightly.
3. Step 3: In a large bowl, beat softened cream cheese and 1/2 cup sugar on high speed for 2 minutes until fluffy. Add vanilla, eggs, and salt, then mix on medium speed just until combined, avoiding overmixing.
4. Step 4: Divide the cheesecake batter evenly over the crusts. Tap the pan gently on the counter to release air bubbles, then swirl the surface with a toothpick for smoothness.
5. Step 5: If using a water bath, place the muffin tin in a large baking pan. Pour boiling water into the pan until it reaches halfway up the sides of the muffin tin. Bake for 25-30 minutes until tops are rounded and centers are set.
6. Step 6: Remove from the oven and water bath. Let cool for 30 minutes at room temperature, then chill in the refrigerator for at least 3 hours until fully set. Serve with your favorite toppings and enjoy!

Tips & Variations

• Use full-fat cream cheese for the creamiest texture and best flavor.
• Swirling a bit of fruit jam into the batter before baking adds a flavorful twist.
• Chilling overnight enhances the texture and flavor even more.
• For easier removal, let cheesecakes cool completely before peeling off liners.

Storage

Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days. To reheat, allow them to come to room temperature or enjoy chilled. Freezing is possible—wrap tightly and freeze for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes without a water bath?

Yes, you can bake without a water bath, but it may increase the risk of cracking. A water bath helps keep the baking environment moist and promotes even cooking.

How do I prevent cheesecake from cracking?

Beat the eggs just until combined to avoid incorporating too much air. Using a water bath, not overbaking, and letting cheesecakes cool gradually also help prevent cracks.

Best Mini Cheesecakes New York Style Recipe

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★★★★★

4.7 from 83 reviews

These Best Mini Cheesecakes New York Style deliver a creamy, smooth texture with a classic graham cracker crust. Perfectly portioned in muffin tins, these mini treats are ideal for parties or dessert cravings. They feature a rich, full-fat cream cheese batter with a hint of vanilla, baked gently in a water bath to ensure a velvety consistency and prevent cracking.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 3/4 cup crushed graham crackers
• 1 tablespoon white sugar
• 2 tablespoons melted salted butter

Cheesecake Filling

• 16 ounces softened full-fat cream cheese
• 1/2 cup white sugar
• 1 teaspoon vanilla essence
• 2 eggs at room temperature
• A small pinch of salt

Instructions

1. Preheat and Prepare: Preheat your oven to 350℉. Line a 12-count muffin tin with parchment paper or cupcake liners. If using a water bath, have a large baking sheet ready and boil water for later use.
2. Make the Crust: In a mixing bowl, combine graham cracker crumbs and sugar. Stir in melted butter until fully combined. Evenly press the mixture into the bottom of each liner in the muffin tin. Bake for 5 minutes, then let cool slightly.
3. Prepare the Cheesecake Batter: Beat cream cheese and sugar on high with an electric mixer for 2 minutes until fluffy, scraping down sides as needed. Add vanilla, eggs, and salt, then mix on medium speed just until combined to avoid overmixing.
4. Assemble and Smooth the Batter: Spoon the batter evenly over crusts. Tap the pan to release air bubbles, and swirl the batter with a toothpick for a smooth surface.
5. Bake with Water Bath (Optional): Place the muffin tin inside a large baking pan and pour boiling water halfway up the sides of the muffing tin. Bake for 25-30 minutes until tops are rounded and centers are set but slightly jiggly.
6. Cool and Chill: Remove from the water bath, let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours until fully set. Serve with toppings like whipped cream or berry sauce.

Notes

• Using a water bath helps prevent cracking and ensures even baking.
• Allow ingredients, especially eggs and cream cheese, to come to room temperature for a smoother batter.
• Press crust firmly for the best base texture.
• Do not overmix eggs to avoid cracks in cheesecake.
• Chill thoroughly before serving for easier slicing.
• Variations can include adding lemon zest or sour cream to the batter for added flavor.

Keywords: mini cheesecake, New York style cheesecake, graham cracker crust, baked cheesecake, individual cheesecake, party desserts, creamy dessert