A cheesecake recipe is perfect for so many occasions. This mini New York cheesecake recipe is perfect to make as individual servings.
I adore cheesecake. Year round, it is always a classic dessert recipe, but when the weather is warm it immediately tips the scale as a favorite. Rich, lush, and creamy it always draws me in. One thing that I love about cheesecake recipes is to make them as individual servings, like this mini New York cheesecake recipe that I’m sharing with you. Perfectly sized, I love that you can make this cheesecake recipe and when served, everyone gets a perfectly portioned dessert all of their own. No fussing with slicing for serving, just one cute little cheesecake all to themselves. Love that!
A New York – style cheesecake is known for it’s dense, tangy texture resulting from the addition of sour cream to the cream cheese mixture. I also add a bit of lemon juice to help round out the flavor. You’ll probably also notice the ratio of crust to cheesecake. It isn’t a mistake. One thing that I always wish for with restaurant cheesecakes is that they had just a little bit more crust with them. So, for mine, I amp up the graham cracker crust portion and up the sides just a touch. It leaves these mini cheesecakes perfect in my opinion, with crust in every bite!
I love to top my mini cheesecakes with macerated strawberries or another sweet topping like salted caramel sauce. Heavenly!
Here’s my Mini New York Cheesecake recipe. I hope you make them soon for a special occasion or just because. There’s nothing like sprucing up the weeknight meal!
- Graham Cracker Crust Recipe
- 3 (8-ounce) packages cream cheese
- ¼ cup sour cream
- ¾ cup sugar
- ½ teaspoon lemon juice
- 3 eggs
- 1 egg yolk
- 1 teaspoon vanilla
- pinch of salt
- Preheat oven to 325º F.
- Place paper cupcake liners in 18 muffin cups. Mix together graham cracker crust recipe and evenly distribute among muffin cups. Press to form a crust at the bottom and slightly up the sides of the cupcake liner. Set aside.
- Cream together cream cheese, sour cream, and sugar until fluffy. Scrape down sides of bowl and slowly stir in lemon juice. Add eggs one at a time and beat until well blended. Stir in vanilla and salt. Spoon cheesecake into prepared crusts. Bake for 20 to 25 minutes until center is almost set.
- Allow to cool completely and then refrigerate for at least 2 hours to set completely before serving.
- To serve, remove cupcake liners from the outside of the cheesecake. Serve plain or with your favorite fruit or sweet topping.