Name: Best Mini Cheesecakes New York Style Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 3/4 cup crushed graham crackers; 1 tablespoon white sugar; 2 tablespoons melted salted butter; 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

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Introduction

These Best Mini Cheesecakes New York Style are creamy, rich, and perfectly sized for individual indulgence. With a buttery graham cracker crust and a smooth, fluffy filling, they make an irresistible dessert for any occasion.

Seven small round cheesecakes are arranged on a white plate, each with three visible layers. The bottom layer is a light brown crumbly crust, the middle layer is a smooth creamy white cheesecake, and the top layer is a bright red glossy strawberry or raspberry jelly. The cheesecakes show slight texture on the crust and a shiny, even finish on the jelly. The plate sits on a white marbled surface, with soft natural light illuminating the scene, and a white and gray cloth is partially visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 350℉. Line a 12-count muffin tin with parchment paper liners or any cupcake liners. If using a water bath, prepare a large baking sheet and boil water to use later.
Step 2: In a bowl, combine the graham cracker crumbs and 1 tablespoon sugar. Add melted butter and stir to combine. Press the mixture evenly into the bottoms of the liners to form crusts. Bake for 5 minutes, then let cool slightly.
Step 3: In a large bowl, beat cream cheese and 1/2 cup sugar on high speed for 2 minutes until fluffy and smooth, scraping down sides as needed. Add vanilla, eggs, and salt, then mix on medium speed until just combined. Avoid overmixing.
Step 4: Spoon the cheesecake batter evenly over the warm crusts. Tap the pan gently on the counter to release air bubbles. Use a toothpick to smooth the surface if needed.
Step 5: If using a water bath, place the baking pan in the oven and set the muffin tin inside it. Carefully pour boiling water into the pan until it reaches halfway up the sides of the muffin tin. Bake for 25-30 minutes until tops are rounded and centers are set.
Step 6: Remove cheesecakes from the water bath and cool for 30 minutes at room temperature. Chill in the refrigerator for at least 3 hours until fully set. Serve with toppings like whipped cream or berry sauce.

Tips & Variations

For a richer flavor, add a tablespoon of sour cream to the batter before baking.
Use lemon zest in the crust for a bright, fresh twist.
Swap graham crackers for digestive biscuits or Oreo crumbs for a different crust flavor.
If you don’t have parchment liners, grease the muffin tin well to prevent sticking.
Ensure eggs and cream cheese are at room temperature to avoid lumps in the batter.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature for 10-15 minutes before serving, or enjoy chilled. They can also be frozen individually in airtight containers for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A white plate holds six mini cheesecakes arranged in a loose circle. Each cheesecake has three layers: a crumbly, golden-brown crust at the bottom, a thick and smooth white cheesecake layer in the middle with a ridged texture around the sides, and a glossy bright red raspberry topping that looks slightly chunky and shiny placed on top, slightly rounded. The plate sits on a white marbled surface, and a red and white checkered cloth is partially visible near the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes without a water bath?

Yes, you can bake them without a water bath, but the water bath helps prevent cracking and ensures a creamy texture. If skipping it, keep an eye on baking time and avoid overbaking.

How do I prevent cracks on top of the cheesecakes?

Use room temperature ingredients and avoid overmixing the batter. Baking with a water bath also helps maintain moisture and even heat, reducing the chance of cracks.