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Mini New York Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 91 reviews
  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini New York Cheesecakes deliver a classic creamy and smooth dessert experience in perfectly portioned 12-count muffin tin servings. Featuring a buttery graham cracker crust and rich cream cheese batter, baked gently in a water bath for crack-free tops and velvety texture, they can be topped with whipped cream or your favorite berry or caramel sauces for an elegant, delicious treat.

Ingredients

Scale

For the Crust:

  • ¾ cup graham cracker crumbs
  • 1 tablespoon granulated white sugar
  • 2 tablespoons salted butter, melted

For the Cheesecake Batter:

  • 16 ounces full fat cream cheese, softened to room temperature
  • ½ cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • pinch of salt

For the Topping:

  • Whipped Cream
  • Caramel Sauce
  • Strawberry Sauce
  • Raspberry Sauce

Instructions

  1. Preheat oven and prepare pans: Preheat your oven to 350℉. Line a 12-count muffin tin with parchment paper liners or cupcake liners. Have a large baking sheet ready to be used later for the water bath, and boil water in preparation.
  2. Make the crust: Combine the graham cracker crumbs and sugar in a bowl. Pour in melted butter and stir until well combined. Evenly distribute this mixture among the 12 liners, firmly pressing down to form a compact crust layer. Bake the crusts for 5 minutes and then allow them to cool slightly while you prepare the batter.
  3. Make the cheesecake batter: In a large bowl, beat the room temperature cream cheese and sugar on high speed for 2 minutes using an electric hand mixer. Scrape down the sides to ensure smoothness. Add vanilla extract, eggs, and a pinch of salt, then mix on medium speed until just combined to avoid cracking during baking.
  4. Assemble cheesecakes: Divide the batter evenly over the slightly warm crusts in the muffin tin. Tap the tin gently on the counter several times to release air bubbles and swirl a toothpick through batter surfaces to further break up large bubbles.
  5. Bake in water bath: Place the prepared muffin tin inside the large baking pan. Pour the boiling water into the pan until it reaches about halfway up the sides of the muffin tin. Bake for 25-30 minutes, or until the cheesecake tops are rounded and the centers are no longer jiggly when gently shaken.
  6. Cool and chill: Carefully remove the muffin tin from the water bath and let the cheesecakes cool in the tin for 30 minutes. Then refrigerate for at least 3 hours until fully chilled and set.
  7. Serve: Add your choice of toppings such as whipped cream, caramel, or berry sauces before serving. Enjoy your rich, creamy mini cheesecakes!

Notes

  • The water bath is recommended to prevent cracks and ensure smooth creamy texture, but it is optional if you don’t mind slight cracking on top.
  • If skipping the water bath, baking without it might yield cracked tops but the cheesecakes will still taste delicious.
  • Make sure cream cheese and eggs are at room temperature to achieve a smooth batter and avoid overmixing eggs to prevent cracks.
  • Use fresh liners and tamp the crust firmly to avoid crumbly bottoms.

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 260
  • Sugar: 16g
  • Sodium: 150mg
  • Fat: 19g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 0.5g
  • Protein: 4g
  • Cholesterol: 90mg

Find it online: https://jessicasrecipes.com/mini-new-york-cheesecakes-recipe/