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Mini Cheesecakes New York Style

Irresistible Mini Cheesecakes New York Style for Easy Indulgence

Indulge in these Mini Cheesecakes New York Style, creamy, easy to make, and perfect for parties!
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 45 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 16 oz Cream Cheese Use full-fat block cream cheese for a rich and creamy texture.
  • 1/2 cup Granulated Sugar This sweetener balances the tanginess of the cream cheese perfectly.
  • 1 tbsp Vanilla Extract Enhances the overall flavor of the cheesecake for a delightful taste.
  • 2 large Eggs Ensure they are at room temperature for smooth mixing and to prevent cracks.
  • 1 pinch Salt This little addition balances the sweetness and enhances flavor.
For the Graham Cracker Crust
  • 1 cup Graham Cracker Crumbs Provides a flavorful and structured base for your mini cheesecakes.
  • 1/2 cup Unsalted Butter Binds the crumbs together while adding richness to the crust.
Optional Toppings
  • 1 cup Fresh Berries A beautiful way to add a fruity twist and vibrant color.
  • 1/2 cup Chocolate Ganache Drizzle over the top for a decadent finish that chocolate lovers will adore.
  • 1/4 cup Caramel Sauce Adds a sweet and sticky element to complement the creamy filling.

Equipment

  • Muffin tin
  • Mixing bowls
  • electric mixer
  • Parchment paper

Method
 

Step-by-Step Instructions for Mini Cheesecakes New York Style
  1. Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with parchment liners.
  2. Combine graham cracker crumbs and granulated sugar in a mixing bowl. Add melted unsalted butter and mix until resembling wet sand. Press this mixture into the bottom of each muffin liner and bake for about 5 minutes.
  3. In a separate bowl, beat cream cheese and granulated sugar until creamy and fluffy, about 2-3 minutes, ensuring all ingredients are well incorporated.
  4. Add the vanilla extract and a pinch of salt, mixing on low speed. Then add the eggs one at a time, mixing just until incorporated.
  5. Evenly distribute the cheesecake batter over the baked crusts and gently tap the tin to eliminate air bubbles.
  6. Bake for 25-30 minutes until the centers are set but slightly jiggly. Consider using a water bath for optimal results.
  7. Turn off the oven and crack the door open; allow mini cheesecakes to cool in the oven for about 30 minutes.
  8. Transfer the muffin tin to the refrigerator to chill for at least 3 hours before serving. Add toppings before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 150mgPotassium: 80mgSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 0.4mg

Notes

Ensure all ingredients are at room temperature to avoid cracking, and mix gently to prevent overmixing.

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