Mini New York Cheesecake Recipe

A cheesecake recipe is perfect for so many occasions. This mini New York cheesecake recipe is perfect to make as individual servings.

Mini New York Cheesecake Recipe from

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!

Mini New York Cheesecake Recipe from

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!

Mini New York Cheesecake Recipe from

I love to top my mini cheesecakes with macerated strawberries or another sweet topping like salted caramel sauce. Heavenly!

Mini New York Cheesecake Recipe from

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!

Mini New York Cheesecake Recipe
Prep time
Cook time
Total time
A cheesecake recipe perfect for so many occasions. This mini New York cheesecake recipe is perfect served for individual servings.
Serves: 18
  • 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
  1. Preheat oven to 325º F.
  2. 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.
  3. 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.
  4. Allow to cool completely and then refrigerate for at least 2 hours to set completely before serving.
  5. To serve, remove cupcake liners from the outside of the cheesecake. Serve plain or with your favorite fruit or sweet topping.

Robyn xo


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    • 17


      These are in a regular sized muffin tin, Julie. Yes, a mini would work great. You’d have bite-sized (or two bite) cheesecakes that would be amazing!

  1. 20

    Manju says

    So delicious!

    I made this for the first time over the weekend, and it was a success! Everyone loved it! Thank you so much for sharing these wonderful recipes :)
    You’re a star!

  2. 22

    Candy says

    Hello there! I absolutely LOVE this recipe! I was hoping you could tell me how I would need to alter the recipe to make an actual full size cheesecake using a spring pan.

  3. 23

    Jane says

    Is the crust pre-baked or was it refrigerated before use? I’ve made mini cheesecakes before and the recipe I was using called for the crust to be pre-baked. Does pre-baking or refrigerating the crust make any difference?

  4. 27

    Vikk says

    Thanks for another great easy recipe. I plan to take these to my son’s soccer potluck tomorrow.

  5. 29

    Alyssa says

    Should the cream cheese be room temperature or is it okay straight from the fridge? I have not had any luck making cheesecake before… it always ends up looking curdled. I usually take the cream cheese out an hour or two before baking. Any suggestions? I’m a new baker. Thank you! I love your site!


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