Mini New York Cheesecakes

Indulging in Mini New York Cheesecakes is like bringing a slice of New York right to your kitchen! These little treasures pack all the iconic creamy richness of classic cheesecake but are perfectly portioned for easy sharing. What’s not to love about tiny desserts that are both easy to make and impressively beautiful on any table? They’re a fantastic choice for gatherings or just a cozy night in. Imagine sinking your fork into each velvety bite, coupled with a satisfying graham cracker crust—it’s absolute bliss! Get ready to discover the magic of these mini delights; they’re a dessert lovers’ dream come true.

Thank you for reading this post, don't forget to subscribe!

Why This Recipe Works

Mini New York Cheesecakes deliver the perfect blend of creamy texture and classic flavor. What makes the New York cheesecake so iconic is its balance between richness and deliciousness. When you go mini, you amplify the experience. Each cheesecake is its own masterpiece, making for an adorable presentation that’s sure to impress guests. Plus, the smaller size makes them easier to eat—no big slices left behind!

Why You’ll Love This Mini New York Cheesecakes

There’s so much to love about each individual cheesecake! Serving these mini desserts at gatherings means you get to avoid the fuss of cutting slices. Everyone gets their own little treat, perfect for mixing and matching flavors if you choose to experiment. The rich, indulgent taste combined with that satisfying graham cracker crust creates a balance you simply can’t resist. Each bite feels like a treat that is somehow both special and comforting.

Ingredients for Mini New York Cheesecakes

Gather these simple yet flavorful ingredients to whip up your Mini New York Cheesecakes:

• 1 cup (104 grams) graham cracker crumbs
• ¼ cup (50 grams) granulated sugar
• 4 tablespoons (56 grams) butter, melted
• Pinch of salt
• 2 packages (454 grams) cream cheese (8 ounces each), softened
• ¾ cup (150 grams) granulated sugar
• 1 tablespoon (8 grams) all-purpose flour
• 2 teaspoons (9.86 ml) vanilla extract
• 1 teaspoon (5 ml) lemon juice
• 2 eggs
• 1 egg yolk
• ¼ cup (60 grams) sour cream

Preparing the Graham Cracker Crust

Combine the Crust Ingredients

Start by mixing your graham cracker crumbs, ¼ cup of granulated sugar, melted butter, and a pinch of salt in a small bowl. This mixture is the foundation that gives each cheesecake its delicious base.

Press the Mixture into Muffin Cups

Next, line a muffin pan with cupcake liners—this helps with easy removal later. Distribute about 2 tablespoons of the crumb mixture into each cup and press down firmly. The goal is to form a solid base for your cheesecake, so make sure it’s packed in well.

Bake the Crust

Preheat your oven to 350°F (177°C) and bake the crusts for about 5 minutes. This step helps make the base slightly crispy. After baking, let them cool a bit while you prepare the filling.

Making the Cheesecake Filling

Beat the Cream Cheese

In a large mixing bowl, you’ll want to beat the softened cream cheese using an electric mixer for about 1 minute. You’re looking for a smooth consistency before moving on to the next step.

Add Sugar for Sweetness

Gradually mix in ¾ cup of granulated sugar, continuing to beat for another 2 minutes until the mixture feels light and fluffy. This creates the sweet foundation for your cheesecakes.

Incorporate Additional Ingredients

Now it’s time to scrape down the bowl sides and add in 1 tablespoon of flour, 2 teaspoons of vanilla extract, and 1 teaspoon of lemon juice. Mix this on low speed to incorporate everything evenly. It adds a lovely depth of flavor.

Add Eggs One at a Time

Carefully add the 2 eggs and 1 egg yolk, mixing just until blended after each addition. This step is crucial for the creamy texture we’re after.

Stir in Sour Cream

Finally, fold in ¼ cup of sour cream gently, ensuring everything is well combined. This enhances the creaminess of your filling and adds a touch of tanginess.

Baking the Mini Cheesecakes

Fill Muffin Cups with Batter

Spoon about ¼ cup of the cheesecake filling into each muffin cup, filling them to the rim. This ensures you get all that creamy goodness in each bite.

Bake the Cheesecakes

Place your muffin pan in the oven and bake at 350°F (177°C) for 18-20 minutes. The edges should set nicely, but the center will be slightly jiggly—this is perfectly okay!

Cool and Chill

Once baked, turn off the oven and crack the door open. Let them cool inside for about 30-60 minutes. Afterward, refrigerate your mini cheesecakes for at least 2 hours. This chilling time allows them to set properly.

Serving Suggestions

When it’s time to serve, think about getting creative with garnishes. Fresh fruit adds a delightful burst of color, while a drizzle of chocolate sauce or a fluff of whipped cream can make them even more tempting. Don’t be afraid to mix and match for an elegant touch!

Tips for Success

Keep it simple for the best results! Start with room temperature ingredients as it helps them blend more easily. Also, be cautious about overmixing once you add the eggs, as this can lead to cracks in your cheesecakes after baking.

Variations

Don’t feel locked into just one flavor! Consider adding chocolate or even pumpkin puree to your cheesecake batter for a unique twist. You could also fold in swirls of fruit puree to create a marbled effect. The possibilities are endless, and your taste buds will thank you!

Storage Tips

Store your mini cheesecakes in the refrigerator, where they’ll stay fresh for up to 5 days. If you want to keep them longer, wrap them tightly and freeze. They can last in the freezer for up to 3 months. Just thaw them in the fridge overnight when you’re ready to enjoy.

Pairing Ideas

For a delightful end to a meal, consider pairing these cheesecakes with coffee or tea. A light dessert wine also complements the richness beautifully. Choose based on your mood, and you’ll elevate the whole experience!

FAQs

1. Can I use low-fat cream cheese?

2. Yes, but the texture may be less creamy.

3. How long do these cheesecakes last in the fridge?

4. They can be stored in the refrigerator for up to 5 days.

5. Can I freeze mini cheesecakes?

6. Yes, wrap them tightly and freeze for up to 3 months.

7. What can I use instead of sour cream?

8. Greek yogurt is a good substitute.

9. Can I make these ahead of time?

10. Absolutely, they can be made up to 2 days in advance for best results.

Hopefully, you’ll treat yourself and your loved ones to these Mini New York Cheesecakes soon. Their creamy texture, delightful flavor, and charming presentation ensure they will be the star of any gathering. Happy baking!

Print