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Mini New York Cheesecakes

Irresistibly Creamy Mini New York Cheesecakes You’ll Love

These Mini New York Cheesecakes are a creamy indulgence perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with crushed cookies for different flavors
  • 2 tbsp Sugar Brown sugar can add depth of flavor
  • 5 tbsp Melted Butter Any unsalted butter works, or coconut oil for a dairy-free option
For the Filling
  • 16 oz Full-Fat Cream Cheese Low-fat varieties may yield a denser texture
  • 1/2 cup Granulated Sugar Sweetens the cheesecake filling
  • 1 tsp Vanilla Extract Pure vanilla gives the best results
  • 2 large Eggs Using room temperature eggs helps with better incorporation
  • 1/4 tsp Salt A pinch is sufficient to elevate the flavors

Equipment

  • 12-count muffin tin
  • Mixing Bowl
  • Mixer
  • Cupcake Liners
  • large baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350℉ (175℃) and line a 12-count muffin tin with cupcake liners.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly coated. Press the mixture into the bottom of each cupcake liner and bake for 5 minutes.
  3. In a large mixing bowl, beat cream cheese and granulated sugar on high for about 2 minutes until fluffy. Gradually add vanilla extract, salt, and eggs, mixing just until combined.
  4. Spoon cheesecake filling over pre-baked crusts, filling each cup to just below the rim and gently tapping to release air bubbles.
  5. Place the muffin tin inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the muffin tin.
  6. Bake for 25-30 minutes until the tops are set but with a slight jiggle in the center.
  7. Allow cheesecakes to cool in the muffin tin for about 30 minutes, then transfer to a cooling rack.
  8. Refrigerate for at least 3 hours before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 160kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 50mgSugar: 8gVitamin A: 5IUCalcium: 40mg

Notes

These mini cheesecakes can be topped with fresh fruits or chocolate drizzle for added flavor.

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