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Best Mini Cheesecakes New York Style Recipe

Best Mini Cheesecakes New York Style Recipe
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★★★★★

5.1 from 16 reviews

These Best Mini Cheesecakes are a delightful New York style treat, featuring a buttery graham cracker crust and a rich, creamy, and fluffy cheesecake filling. Perfectly portioned in individual servings, they are ideal for parties, special occasions, or an indulgent snack. Baked optionally in a water bath for a silky texture and minimal cracking, these cheesecakes are simple to make and impressively delicious.

Ingredients

Scale

Crust

  • 3/4 cup crushed graham crackers
  • 1 tablespoon white sugar
  • 2 tablespoons melted salted butter

Cheesecake Filling

  • 16 ounces softened full-fat cream cheese
  • 1/2 cup white sugar
  • 1 teaspoon vanilla essence
  • 2 eggs at room temperature
  • A small pinch of salt

Instructions

  1. Preheat and Prepare: Preheat your oven to 350℉. Line a 12-count muffin tin with parchment paper liners or cupcake liners. If you plan to use a water bath for baking, prepare a large baking sheet to hold the muffin tin and boil water for later use.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until fully mixed. Evenly distribute this mixture among the 12 liners and press down firmly to form the crust. Bake for 5 minutes, then let cool slightly.
  3. Prepare the Cheesecake Batter: In a large bowl, beat the softened cream cheese and sugar on high speed for 2 minutes until fluffy and smooth, scraping sides as needed. Add vanilla, eggs, and a pinch of salt. Mix on medium speed just until combined, avoiding overmixing to prevent cracks.
  4. Assemble and Smooth the Batter: Spoon the cheesecake batter evenly over each slightly warm crust in the muffin tin. Tap the pan gently on the counter to release air bubbles. Use a toothpick to swirl the batter for an even surface.
  5. Baking with a Water Bath (Optional): Place the muffin tin inside the prepared large baking pan. Pour boiling water into the pan until it reaches halfway up the muffin tin’s sides. Bake for 25-30 minutes until tops are rounded and centers are set but not jiggly.
  6. Cool and Chill: Remove the cheesecakes from the water bath and allow them to cool at room temperature for about 30 minutes. Transfer to the refrigerator and chill for at least 3 hours until fully set. Serve with toppings like whipped cream or berry sauce and enjoy!

Notes

  • Using a water bath helps prevent cracking and creates a smooth texture but is optional.
  • Make sure eggs and cream cheese are at room temperature for best mixing.
  • Do not overmix once eggs are added to avoid cracks in the cheesecake.
  • Press the crust firmly into the liners for a sturdy base.
  • Chilling time is essential for proper setting and best flavor.

Nutrition

Keywords: mini cheesecakes, New York style cheesecake, individual cheesecakes, creamy cheesecake, graham cracker crust, easy dessert

Find it online: https://dinewithlily.com/best-mini-cheesecakes-new-york-style-recipe/