Irresistibly Creamy Mini Cheesecakes New York Style Recipe
These irresistibly creamy mini cheesecakes capture the classic New York-style cheesecake flavor in a convenient single-serving size. Featuring a buttery graham cracker crust and a rich cream cheese filling sweetened with sugar and vanilla, they’re perfect for any occasion. Baked in a muffin tin for easy portioning, these cheesecakes offer a luscious texture with a smooth, fluffy filling and a crisp, golden crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 50 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust Ingredients
- 1 cup graham cracker crumbs (or crushed digestive biscuits)
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
Filling Ingredients
- 16 oz (450 g) cream cheese, full-fat, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mini cheesecakes.
- Prepare Muffin Tin: Line a 12-count muffin tin with parchment paper liners to prevent sticking and easy removal.
- Make Crust Mixture: In a mixing bowl, combine the graham cracker crumbs with 2 tablespoons of granulated sugar, then stir in the melted unsalted butter until evenly combined and crumbly.
- Form Crusts: Divide the crumb mixture equally among the muffin liners, pressing down firmly to create an even crust base for each cheesecake.
- Bake Crusts: Bake the crusts in the preheated oven for 5 minutes to set and lightly brown them; then remove and let cool slightly.
- Prepare Filling: In a large bowl, beat the room temperature cream cheese with 1 cup of granulated sugar on high speed until the mixture is fluffy and smooth.
- Add Flavor and Eggs: Add the vanilla extract, room temperature eggs, and a pinch of salt to the cream cheese mixture; blend on medium speed until just combined, being careful not to overmix.
- Fill Crusts: Spoon the cheesecake batter over each crust in the muffin tin, filling almost to the top.
- Bake Cheesecakes: Bake for 25 to 30 minutes, or until the tops are slightly rounded and just set but still creamy in the center.
- Cool and Chill: Allow the mini cheesecakes to cool for 30 minutes at room temperature, then refrigerate them for at least 3 hours to fully set and develop flavor before serving.
Notes
- For best results, ensure cream cheese and eggs are at room temperature before mixing for a smooth batter.
- Do not overmix the batter to avoid cracks in the cheesecake tops.
- You can substitute the graham cracker crumbs with digestive biscuits for a similar flavor.
- Use parchment paper liners rather than paper cupcake liners, as regular liners may stick to the cheesecake.
- Store leftover mini cheesecakes covered in the refrigerator for up to 4 days.
Keywords: mini cheesecake, New York style cheesecake, individual cheesecake, graham cracker crust, creamy cheesecake, baked cheesecake, dessert, easy cheesecake recipe, single serving cheesecake
