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Delicious mini cheesecakes New York style served on a decorative platter

Irresistible Mini Cheesecakes

These mini cheesecakes are creamy, compact, and perfect for any occasion, providing New York-style richness in a bite-sized treat that’s easy to make and serve.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 3 hours 30 minutes
Servings: 18 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs about 10 full sheets
  • 3 tablespoons granulated sugar
  • 5 tablespoons melted unsalted butter
Filling
  • 24 oz full-fat cream cheese room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs room temperature
  • 1/3 cup sour cream room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon all-purpose flour helps firmness for mini cheesecakes
Topping ideas (optional)
  • Fresh berries or berry compote
  • Lemon curd
  • Chocolate ganache
  • Caramel sauce and toasted pecans

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or lightly grease each well.
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press about 1 tablespoon of crumbs into the bottom of each muffin cup and chill in the fridge.
Making the Filling
  1. Beat the room-temperature cream cheese on medium speed until smooth and lump-free (about 1–2 minutes). Scrape the sides as needed.
  2. With the mixer on low, add sugar and tablespoon of flour, beating until combined.
  3. Add eggs one at a time, mixing on low and scraping down the bowl between additions.
  4. Add sour cream, vanilla extract, and lemon juice. Mix until everything is smooth.
Baking
  1. Divide the batter among the muffin cups — about 3 tablespoons per cup.
  2. Bake for 18–22 minutes, or until the centers are set but slightly wobbly. Start checking at 16 minutes.
  3. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 30 minutes.
Chilling and Serving
  1. Transfer the mini cheesecakes to the fridge and chill for at least 3 hours, preferably overnight.
  2. Top with berries or sauce just before serving.

Notes

Room temperature ingredients are crucial for a smooth batter. For individual crust upgrades, sprinkle chocolate chips or a pinch of sea salt before pressing the crumbs in for a magical salty-sweet contrast.