Moist Mini Cheesecakes New York Style

Indulge in these Moist Mini Cheesecakes New York Style for a rich, creamy, and perfectly portioned dessert. These mini cheesecakes are made with a buttery graham cracker crust and a smooth, velvety filling, making them a delightful treat for any occasion. Whether you’re hosting a dinner party or simply craving a decadent dessert, these mini cheesecakes will satisfy your sweet tooth.

Why You’ll Love This Recipe

• Creamy and rich – The perfect balance of dense yet smooth texture.
• Easy to make – Simple ingredients and minimal prep work.
• Perfect portion size – Great for individual servings and easy sharing.
• Versatile toppings – Pair with fruit, chocolate, or caramel for extra flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• Graham crackers – ¾ cup (crushed)
• Butter (salted) – 2 tablespoons (melted)
• White sugar – 1 tablespoon

For the Cheesecake Filling:

• Cream cheese (full-fat) – 16 oz (softened)
• White sugar – 8 tablespoons
• Eggs – 2 (room temperature)
• Vanilla essence – 1 teaspoon
• Salt – 1 small pinch

Directions

Making the Crust:

1. Preheat Oven: Set your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
2. Prepare the Crust: In a bowl, mix crushed graham crackers, melted butter, and 1 tablespoon of sugar until combined.
3. Press Into Liners: Spoon about a tablespoon of the mixture into each liner, pressing firmly to create a solid crust.
4. Bake: Pre-bake the crust for 5 minutes, then let it cool while preparing the filling.

Making the Cheesecake Filling:

1. Mix Cream Cheese & Sugar: In a large bowl, beat the softened cream cheese and remaining sugar until smooth and creamy.
2. Add Eggs & Vanilla: Mix in the eggs one at a time, followed by vanilla essence and a pinch of salt. Beat just until combined—avoid overmixing.
3. Fill the Cups: Spoon the cheesecake filling over the pre-baked crusts, filling each cup about ¾ full.
4. Bake: Bake for 18-22 minutes, or until the centers are slightly set but still have a slight jiggle.
5. Cool & Chill: Let the mini cheesecakes cool at room temperature, then refrigerate for at least 3 hours (or overnight) before serving.

Servings and Timing

• Servings: 4 (makes about 12 mini cheesecakes)
• Prep Time: 15 minutes
• Bake Time: 20 minutes
• Chill Time: 3 hours
• Total Time: 4 hours

Variations

• Chocolate Swirl: Add melted chocolate or cocoa powder to the filling for a rich chocolatey taste.
• Fruit Topping: Top with fresh berries, fruit preserves, or lemon curd.
• Caramel Drizzle: Drizzle caramel sauce over the top for extra indulgence.
• Nutty Crunch: Sprinkle chopped nuts on top for added texture.

Storage/Reheating

• Storage: Keep mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap each cheesecake individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
• Reheating: These cheesecakes are best served chilled and do not require reheating.

FAQs

Can I use a different type of crust?

Yes! Try using crushed Oreos, vanilla wafers, or shortbread cookies instead of graham crackers.

How do I know when the cheesecakes are done?

The edges should be set, but the center should have a slight jiggle when shaken.

Can I make these cheesecakes without a muffin tin?

Yes! Use small ramekins or silicone molds instead.

Do I have to use full-fat cream cheese?

Full-fat cream cheese is recommended for the creamiest texture, but you can use reduced-fat if needed.

Can I make these cheesecakes ahead of time?

Yes! They actually taste better after chilling for several hours or overnight.

How do I prevent cracks in the cheesecakes?

Avoid overmixing the batter and do not overbake—remove them when they still have a slight jiggle.

What can I use instead of white sugar?

Brown sugar, coconut sugar, or a sugar substitute can be used, but the texture may change slightly.

Can I add a topping before chilling?

It’s best to add toppings after chilling to keep them fresh and prevent sinking.

Can I make these cheesecakes in a larger size?

Yes! Use a standard cheesecake pan and increase the baking time to 45-50 minutes.

Can I add alcohol to the cheesecake batter?

A small amount of rum or bourbon can be added for a boozy twist.

Conclusion

These Moist Mini Cheesecakes New York Style are the perfect balance of creamy, rich, and indulgent. With their buttery graham cracker crust and smooth cheesecake filling, they make a fantastic dessert for any occasion. Whether you top them with fruit, caramel, or enjoy them plain, these mini cheesecakes are sure to impress!

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: asma
• Total Time: 4 hours
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Indulge in these Moist Mini Cheesecakes – New York Style, featuring a buttery graham cracker crust and a rich, creamy filling. These bite-sized cheesecakes are the perfect dessert for dinner parties, special occasions, or a cozy night in. Simple ingredients, easy preparation, and a decadent flavor make this a must-try treat!

---

Ingredients

Scale 1x2x3x

For the Crust:

• 3/4 cup graham cracker crumbs
• 2 tablespoons salted butter, melted

For the Cheesecake Filling:

• 16 oz full-fat cream cheese, softened
• 9 tablespoons white sugar
• 2 large eggs
• 1 teaspoon vanilla essence
• 1 small pinch salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Crust:

1. Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix graham cracker crumbs with melted butter until evenly combined.
3. Spoon about 1 tablespoon of the crust mixture into each liner and press firmly.
4. Bake for 5 minutes, then let cool while preparing the filling.

2. Make the Cheesecake Filling:

5. In a large bowl, beat cream cheese and sugar until smooth and creamy.
6. Add eggs, one at a time, mixing on low speed.
7. Stir in vanilla essence and a pinch of salt, mixing until just combined.

3. Bake the Mini Cheesecakes:

8. Pour the cheesecake batter over the pre-baked crusts, filling each cup about ¾ full.
9. Bake for 18–22 minutes, or until the centers are slightly set but still jiggle.
10. Turn off the oven, crack the door slightly, and let cheesecakes cool inside for 10 minutes to prevent cracking.

4. Chill & Serve:

11. Let the cheesecakes cool to room temperature, then refrigerate for at least 3 hours (preferably overnight).
12. Serve plain or topped with fresh berries, whipped cream, or a drizzle of caramel sauce.

Notes

• Ensure cream cheese is softened for a smooth, lump-free texture.
• For extra moisture, bake with a water bath by placing a pan of hot water in the oven.
• These mini cheesecakes can be stored in the fridge for up to 5 days or frozen for later.

• Prep Time: 15 minutes
• chill time: 3 hours
• Cook Time: 20 minutes
• Category: Dessert, Cheesecake
• Method: Baking
• Cuisine: New York Style, American