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 addapinch.com

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 addapinch.com

New York Cheesecake

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 addapinch.com

How to Make Mini New York Cheesecakes

To make these mini cheesecakes, first you will preheat your oven to 325 degrees Fahrenheit.

Then you’ll take your muffin tins and place paper cupcake liners in 18 muffin cups. Then mix together the 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 then set aside.

Next cream together cream cheese, sour cream, and sugar until it’s fluffy. Make sure to scrape down sides of the bowl and then slowly stir in the lemon juice.

Add the eggs one at a time and beat until well blended. Then stir in vanilla and salt.

Finally, you will spoon the cheesecake mixture into each of the prepared crusts. Bake for 20 to 25 minutes until the center of each mini cheesecake is almost set.

Allow them to cool completely and then refrigerate for at least 2 hours to set completely before serving.

To serve the cheesecakes, carefully remove the cupcake liners from the outside of the cheesecake. You can serve these plain or with your favorite fruit or sweet topping.

I love to top my mini cheesecakes with macerated strawberries , a drizzle of ganache glaze, or another sweet topping like salted caramel sauce. These are such delicious desserts for all types of parties and special events!

Mini New York Cheesecake Recipe from addapinch.com

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 with this beautiful dessert!

Mini New York Cheesecake Recipe

A cheesecake recipe perfect for so many occasions. This mini New York cheesecake recipe is perfect served for individual servings.
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18
Author: Robyn Stone | Add a Pinch

Ingredients

Instructions

  • 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.
Tried this recipe?Be sure to share and tag me @addapinch and #addapinch!

Enjoy!
Robyn xo

29 comments on “Mini New York Cheesecake Recipe”

  1. I’ve been off sugar since early April and these little devils are calling my name! I could eat 10 of ’em!!…thanks for sharing!

  2. Thank you, Robyn. Another nice recipe. Have a Great Day!

  3. 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!

  4. These are adorable Robin! Love!

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

  6. Looks delicous. Love how easy this is. LOVE your new site, Robyn!

  7. 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?

  8. 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.

  9. Pingback: Pumpkin Cheesecake Dip Recipe - Cooking | Add a Pinch

  10. 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!

  11. Is it 3 whole eggs plus one yolk? Or is it 3 egg whites and 1 yolk?

  12. Are these done in regular sized muffin tins? Would mini tins work? Thanks!

    • 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!

  13. Love Love Love this recipe. I made it for my family yesterday and we ate every last one!

  14. I plan to make this recipe in a springform pan. How long do I need to bake it? Thank you.

  15. I love your cake recipes so I know this one must taste just as marvelous! I want to make this for my daughter’s birthday party so I was wondering how many days in advance can I make this mini cheesecake (party is 3 days from now). I am baking other stuff too so wanted to make what I can in advance. Thank you for your time!

    • Hi MaryAnn,
      You should be just fine to make them two or three days in advance. Just store them in the refrigerator covered tightly with plastic wrap. Happy birthday to your daughter!

  16. Hi there. When you say cupcake paper liners….. Is it the normal ones or parchment paper liners?

  17. Do you have a recipe for the topping that you would be willing to share? That would be most helpful. Thanks.

  18. Hi and thanks for the recipe. i was wondering, could I use 2%fat yoghurt instead of sour cream? Would it work the same?
    Monica

  19. Can these be frozen? I really don’t need to eat 18 in one sitting!!

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