Mini New York Cheesecake Recipe

Rich, delicious New York cheesecake makes a favorite dessert! This Mini New York Cheesecake recipe is perfect portioned for entertaining and so many occasions.

I adore cheesecake. It is always a classic dessert recipe, but there are times, that New York Cheesecake tips the scale as an absolute, amazing favorite. Rich, lush, delicious and creamy – it always draws me in. Sometimes, I like to make individual servings, like this Mini New York Cheesecake recipe. Perfectly sized, everyone gets a portioned dessert all of their own. And it’s great for entertaining – no fussing with slicing for serving, just one little dessert all to themselves. What’s not to love about this petite beauty of a cheesecake?!

Mini New York Cheesecake Recipe

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 like to add a bit of lemon juice to my recipe 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 go up the sides just a touch. It leaves these mini cheesecakes perfect in my opinion, with crust in every bite!

How to Make

To make this Mini New York Cheesecake recipe, 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! If you are a fan of cheesecakes like I am, give my Oreo Cheesecake or Instant Pot Oreo Cheesecake a try too!

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!

Pin Print SaveSaved

Mini New York Cheesecake Recipe

Robyn Stone

5 from 5 votes

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

Cook ModePrevent your screen from going dark

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 18

Ingredients

• ▢ Graham Cracker Crust Recipe
• ▢ 3 (8-ounce) package cream cheese
• ▢ 1/4 cup sour cream
• ▢ 3/4 cup sugar
• ▢ 1/2 teaspoon lemon juice
• ▢ 3 large eggs
• ▢ 1 egg yolk
• ▢ 1 teaspoon vanilla extract
• ▢ pinch kosher salt

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.

Nutrition

Calories: 133kcal | Carbohydrates: 17g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 54mg | Sodium: 109mg | Potassium: 34mg | Fiber: 1g | Sugar: 12g | Vitamin A: 82IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Join today & start saving your favorite recipes

Create an account to easily save your favorite recipes.

Save recipeGo to Collections

Enjoy!
Robyn xo