Name: Best Mini Cheesecakes New York Style Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 55 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

If you’re searching for a crowd-pleasing dessert that delivers all the rich, creamy decadence of classic cheesecake in adorable, shareable portions, look no further than the Best Mini Cheesecakes New York Style. These little sweet treats offer the legendary flavor and texture of New York-style cheesecake—think velvety-smooth filling and buttery graham cracker crust—in palm-sized form. Effortless to bake, perfect for parties, and ridiculously satisfying, these mini cheesecakes will become your go-to recipe whenever you want to wow with minimal fuss.

Best Mini Cheesecakes New York Style Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of staple ingredients to make these Best Mini Cheesecakes New York Style, but each one is essential. Every component plays a special role in creating the luscious texture, tangy-sweet flavor, and classic golden color that define this dessert. Here’s what you need and why it matters:

Graham Crackers: Provide that iconic, slightly crunchy base for your cheesecakes and a hint of honeyed sweetness.
White Sugar (for crust): Adds just enough sweetness and helps the crust hold together when baked.
Melted Salted Butter: Binds the crust, lends a rich buttery flavor, and a touch of savory depth from the salt.
Full-Fat Cream Cheese: The star of the show! Softened, it creates the ultra-creamy, dense filling you crave in New York-style cheesecake.
White Sugar (for filling): Sweetens the cheesecake just right, balancing out the tang of cream cheese.
Vanilla Essence: Infuses the filling with lovely, aromatic warmth—real vanilla means more flavor!
Eggs, Room Temperature: Help give structure to the filling, making it rich, thick, and sliceable, with a silky finish.
A Pinch of Salt: Brightens all the other flavors and keeps your cheesecake from tasting flat. Don’t skip it!

How to Make Best Mini Cheesecakes New York Style

Step 1: Preheat and Prepare

Start by cranking your oven up to 350℉ so it’s ready when you need it. Line a 12-count muffin tin with parchment or pretty cupcake liners—this makes cleanup a breeze and ensures your cheesecakes pop out easily later. If you’re feeling ambitious and want to use a water bath for a super-smooth finish, set out a large baking sheet and get some water boiling. Most days, though, you can skip the water bath and still end up with perfect results!

Step 2: Make the Crust

Mix your graham cracker crumbs with sugar in a bowl, then stir in the melted salted butter until the mixture feels like wet sand. Scoop an equal amount into each liner and press it down firmly with your fingers or the back of a spoon—a flat, even layer is key. After baking these for 5 minutes, let them cool just a bit while you whip up the luscious filling.

Step 3: Prepare the Cheesecake Batter

Grab a big mixing bowl and add your softened cream cheese and sugar. Using an electric mixer, beat them together for a couple of minutes until fluffy and creamy—this step ensures you don’t get any lumps in your finished Best Mini Cheesecakes New York Style! Add the vanilla, a pinch of salt, and then your room-temperature eggs. Blend everything until just combined for the smoothest possible texture, taking care not to overmix (this helps prevent cracks).

Step 4: Assemble and Smooth the Batter

Spoon the rich cheesecake batter onto the cooled crusts, dividing it evenly among all 12 tins. Gently tap the pan on the countertop a few times to knock out any sneaky air bubbles, then swirl a toothpick through each portion to create a flawless, even top. This extra step keeps your mini cheesecakes looking bakery-worthy.

Step 5: Baking with a Water Bath (Optional)

For those eager for the creamiest, most professional results, carefully place the muffin tin inside a large baking pan, then pour boiling water around the base so it comes halfway up the sides. Pop everything into the oven. Whether you use a water bath or not, bake your mini cheesecakes for 25 to 30 minutes—just until the tops are rounded and the centers don’t jiggle when lightly tapped.

Step 6: Cool and Chill

Once they’re baked, lift out the muffin tin (if you used a water bath, take care not to splash the water). Let your cheesecakes cool at room temperature for about half an hour, then move them to the fridge. Chill them for at least 3 hours—it’s worth the wait! The texture becomes even more luscious and true to New York style. When it’s time to serve, dress them up with your favorite toppings.

How to Serve Best Mini Cheesecakes New York Style

Garnishes

The classic New York-style cheesecake flavor pairs well with just about anything, but for a true showstopper, top your mini cheesecakes with fresh berries, a drizzle of homemade strawberry or raspberry sauce, or a cloud of whipped cream. For added texture, try a sprinkle of lemon zest, toasted nuts, or even a dash of chocolate shavings. The contrast of tangy cheesecake and sweet toppings is simply irresistible!

Side Dishes

Turn your dessert into a full-on celebration by adding side dishes that complement these Best Mini Cheesecakes New York Style. Serve them with a bowl of mixed fruit, a scoop of creamy vanilla ice cream, or a platter of shortbread cookies for some crunch. They also pair beautifully with a steaming cup of espresso or a sparkling glass of Prosecco for the adults in the room.

Creative Ways to Present

Presentation makes a difference—especially with minis! Arrange your mini cheesecakes on a tiered dessert stand for height and visual drama, or place each one in a colorful cupcake wrapper with a fancy toothpick flag for parties. For an elegant touch, drizzle plates with berry coulis before setting the cheesecakes down. You can even set out a “cheesecake bar” with a variety of toppings and let guests customize their own delicious creations.

Make Ahead and Storage

Storing Leftovers

Leftover Best Mini Cheesecakes New York Style are a dream to store. Simply transfer them into an airtight container and refrigerate, where they’ll keep beautifully for up to four days. The flavors actually deepen and improve by the second day, making leftovers a true treat for anyone lucky enough to find one in the fridge.

Freezing

These mini cheesecakes freeze perfectly! Once they’re fully chilled and set, wrap each cheesecake individually in plastic wrap and place them in a freezer-safe zip-top bag. They’ll last for up to two months this way—just thaw overnight in the refrigerator before serving, and you’ll have an instant, impressive dessert ready at a moment’s notice.

Reheating

Mini cheesecakes are best enjoyed chilled, so no reheating required! If you prefer a slightly warmer dessert or want to serve with a warm sauce, leave the minis at room temperature for 15 minutes before serving, or pop them in the microwave for 5 to 8 seconds—just enough to take off the chill without melting the filling.

FAQs

Can I use low-fat or non-dairy cream cheese?

For truly authentic Best Mini Cheesecakes New York Style, full-fat cream cheese is essential for the right texture and taste. While you can use reduced-fat or non-dairy versions in a pinch, the final cheesecakes may be a bit less creamy and more prone to cracking.

Can I make these in advance for a party?

Absolutely! In fact, these mini cheesecakes are even better when made a day ahead. Just chill them thoroughly in the fridge and add fresh toppings before serving. Your guests will think you spent all day baking.

Do I really need a water bath?

No water bath is necessary for Best Mini Cheesecakes New York Style—they turn out gorgeously smooth and creamy without. However, if you want to guarantee a perfectly uniform texture, it’s a nice extra step to consider for special occasions.

What other crusts can I use?

If you want to switch up the flavor, try making the crust with crushed chocolate wafer cookies, vanilla wafers, or even gingersnaps. Each base will bring its own unique twist to your mini cheesecakes and keep things exciting.

How can I keep my cheesecakes from cracking?

To keep your mini cheesecakes smooth and crack-free, don’t overmix the eggs, always use room-temperature ingredients, and let them cool gradually before chilling. Tapping the pan to release air bubbles also helps keep the surface pristine.

Final Thoughts

I can’t recommend the Best Mini Cheesecakes New York Style enough—they’re simple to make, endlessly adaptable, and always a total hit with family and friends. Give them a try the next time you need an easy yet show-stopping treat, and you might just find yourself making a second batch before you know it!

Best Mini Cheesecakes New York Style Recipe

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4.8 from 16 reviews

These mini New York Style Cheesecakes are the perfect portion-controlled dessert for any occasion. With simple ingredients and no water bath needed, they are easy to make ahead of time and a hit at parties. Enjoy the creamy, indulgent flavor of classic cheesecake in a convenient mini size.

Author: Paula
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 3 hours 55 minutes
Yield: 12 mini cheesecakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the Crust:

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

For the Cheesecake Batter:

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 and Prepare Preheat oven to 350℉. Line muffin tin with liners. Prepare water bath if using.
Step 2: Make the Crust Combine graham cracker crumbs, sugar, and melted butter. Press into liners and bake for 5 minutes.
Step 3: Prepare the Cheesecake Batter Beat cream cheese and sugar until fluffy. Add vanilla, eggs, and salt. Mix until combined.
Step 4: Assemble and Smooth the Batter Distribute batter over crusts. Tap to remove air bubbles.
Step 5: Baking with a Water Bath (Optional) If using, bake in water bath for 25-30 minutes.
Step 6: Cool and Chill Let cheesecakes cool, then refrigerate for 3 hours.