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Best Mini Cheesecakes New York Style Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://ellaeatsdaily.com/best-mini-cheesecakes-new-york-style-recipe/