Introduction

These Best Mini Cheesecakes in New York Style are rich, creamy, and perfectly portioned for any occasion. With a buttery graham cracker crust and smooth cheesecake filling, they’re sure to impress your guests or satisfy your sweet tooth.

A white square plate holds four mini cheesecakes, each with a crumbly brown base and smooth, pale yellow cheesecake layer. The top left cheesecake is covered with a shiny caramel sauce and a swirl of white whipped cream with caramel drizzle. The bottom left cheesecake also has caramel sauce and a larger swirl of whipped cream with caramel drizzle. The top right cheesecake is topped with four fresh red raspberries and small dollops of whipped cream. The bottom right cheesecake has a thick, glossy red berry sauce with visible strawberry slices spread over the top. The plate sits on a white marbled surface partly covered with a soft white cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp melted salted butter
3/4 cup graham cracker crumbs
1 tbsp white sugar (for crust)
16 oz full-fat cream cheese (room temperature)
1/2 cup white sugar (for batter)
1 small pinch salt
1 tsp vanilla extract
2 large eggs (room temperature)

Instructions

Step 1: Preheat your oven to 350℉. Line a 12-count muffin tin with parchment paper or cupcake liners. Prepare a large baking sheet and boiling water if you plan to use a water bath.
Step 2: In a bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until combined. Press the mixture evenly into each liner to form the crust. Bake for 5 minutes, then let cool slightly.
Step 3: In a large bowl, beat cream cheese and sugar on high speed for 2 minutes until fluffy and smooth, scraping down the sides as needed. Add vanilla, eggs, and salt, mixing on medium speed just until combined to avoid overmixing.
Step 4: Spoon the cheesecake batter evenly over the crusts. Tap the pan gently to release air bubbles, and use a toothpick to smooth the batter’s surface.
Step 5: If using a water bath, place the muffin tin inside the larger baking sheet in the oven and carefully pour boiling water until it reaches halfway up the sides of the muffin tin. Bake for 25-30 minutes until tops are rounded and centers aren’t jiggly.
Step 6: Remove the tin from the water bath and let cheesecakes cool at room temperature for 30 minutes. Refrigerate for about 3 hours until fully set. Serve with your favorite toppings and enjoy.

Tips & Variations

Use full-fat cream cheese at room temperature to achieve a smooth, creamy batter.
Adding a water bath helps prevent cracks and keeps the cheesecakes moist.
Try topping with fresh berries, fruit compote, or whipped cream for extra flavor.
You can substitute graham cracker crumbs with digestive biscuits or any similar cookie crumbs.

Storage

Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days. To reheat, let them come to room temperature or enjoy them chilled. These cheesecakes can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A small cheesecake with three layers sits on a white plate placed over a folded white cloth. The bottom layer is a crumbly light brown crust, the middle layer is a thick creamy white cheesecake, and the top layer is a glossy red strawberry sauce dripping down the side. On top of the sauce, there is a fresh half strawberry with green leaves. A silver fork rests on the plate next to the cheesecake, while in the blurred background there is a stack of white plates and three whole strawberries on a white marbled surface. 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 using one helps prevent cracks and creates a creamier texture. If you skip it, bake the cheesecakes on the middle rack and avoid overbaking to reduce cracking.

Why should eggs and cream cheese be at room temperature?

Room temperature ingredients blend more evenly, preventing lumps in the batter and creating a smooth, creamy cheesecake with a better texture.

Best Mini Cheesecakes New York Style Recipe

Print Recipe

★★★★★

5 from 112 reviews

These Best Mini New York Style Cheesecakes feature a buttery graham cracker crust topped with a velvety smooth cream cheese filling. Baked individually in a muffin tin and optionally using a water bath to ensure creamy texture and prevent cracking, these bite-sized cheesecakes are perfect for parties or a delightful treat anytime. Rich, creamy, and easy to make, they capture the classic New York cheesecake flavor in a fun, portable form.

Author: Ella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 3 hours 45 minutes
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust:

2 tbsp melted salted butter (I use Tillamook butter)
3/4 cup graham cracker crumbs
1 tbsp white sugar

For the Cheesecake Batter:

16 oz full-fat cream cheese (room temperature, about 70°F for smooth batter)
1/2 cup white sugar
a small pinch salt
1 tsp vanilla extract (I use Nielsen-Massey vanilla)
2 large eggs (room temperature)

Instructions

Preheat and Prepare: Preheat your oven to 350℉. Line a 12-count muffin tin with parchment paper liners or cupcake liners. If using a water bath for baking, prepare a large baking sheet ready to hold the muffin tin, and boil water for later use.
Make the Crust: In a mixing bowl, combine graham cracker crumbs and sugar. Add the melted butter and stir until fully blended. Evenly distribute the mixture among the 12 liners in the muffin tin, pressing down with fingers or a spoon to form a firm crust. Bake for 5 minutes, then let cool slightly.
Prepare the Cheesecake Batter: In a large bowl, beat room temperature cream cheese and sugar on high speed with an electric mixer for 2 minutes until fluffy and smooth, scraping down the sides as needed. Add vanilla extract, eggs, and a pinch of salt. Mix on medium speed just until combined, being careful not to overmix to avoid cracking.
Assemble and Smooth the Batter: Spoon cheesecake batter evenly over the cooled crusts in the muffin tin. Gently tap the pan on the counter to release air bubbles, then swirl a toothpick through the batter for a smooth surface.
Bake with a Water Bath (Optional): Place the large baking pan into the preheated oven and set the muffin tin inside it. Carefully pour boiling water into the baking pan until it reaches halfway up the sides of the muffin tin. Bake the cheesecakes for 25-30 minutes or until the tops are rounded and the centers are no longer jiggly.
Cool and Chill: Remove the muffin tin from the water bath and let cheesecakes cool at room temperature for about 30 minutes. Then refrigerate for at least 3 hours or until fully set. Serve with toppings like whipped cream or berry sauce if desired. Enjoy!

Notes

Using room temperature ingredients especially cream cheese and eggs ensures a smooth batter without lumps.
The water bath is optional but highly recommended to prevent cracking and achieve a creamy texture.
Do not overmix the batter after adding eggs to avoid air incorporation that causes cracks.
Allow cheesecakes to fully chill for the best texture and ease of removal from liners.
Use quality vanilla extract to enhance flavor.

Keywords: mini cheesecake, New York style cheesecake, graham cracker crust, individual cheesecakes, baked cheesecake, creamy dessert