Best Mini Cheesecakes New York Style Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
