Mini New York Cheesecake Recipe
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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!
Mini New York Cheesecake Recipe
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
If I wanted to not use paper liners would this recipe work with just using spam sprayed in the tins?
Hi Julie,
I would use baking spray like Baker’s Joy to spray the pans and not a cooking spray like Pam. Enjoy!
If I use the mini tins, how long would you bake them?
Hi Lori,
The pan I used to make these is the same size as a mini cheesecake pan so you would just follow the recipe. Hope you enjoy the cheesecakes! Thanks!
Can these be frozen? I really don’t need to eat 18 in one sitting!!
Hi Ellen,
You can freeze these if you wish. Enjoy them! Thanks!
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
Hi Monica,
I’ve not made this with yogurt, so I can’t say how it would turn out. If you try it, I’d love to hear how it turns out. Thanks!
Do you have a recipe for the topping that you would be willing to share? That would be most helpful. Thanks.
Hi Julia,
I’ve topped the cheesecakes in the photos with Macerated Strawberries…so delicious! You can also top with my Easy Caramel Sauce or similar toppings. I hope you enjoy this! Thanks!
Hi there. When you say cupcake paper liners….. Is it the normal ones or parchment paper liners?
Either should work just fine. I hope you enjoy it!
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!
I plan to make this recipe in a springform pan. How long do I need to bake it? Thank you.
Love Love Love this recipe. I made it for my family yesterday and we ate every last one!
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!