Best Mini Cheesecakes New York Style

Why You’ll Love This Recipe

I love how convenient and mess-free these mini cheesecakes are. They’re quicker to bake and cool than a full-sized cheesecake, and they don’t require slicing or plating. Each bite is filled with creamy, tangy goodness and that signature graham cracker crust. They’re ideal for parties, holidays, or any time I want a make-ahead dessert that looks as great as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Unsalted butter, melted

• Cream cheese, softened

• Granulated sugar

• Sour cream

• Vanilla extract

• Eggs

• All-purpose flour or cornstarch (optional, for added structure)

• Cupcake liners

Directions

1. I preheat my oven to 325°F (163°C) and line a muffin tin with cupcake liners.

2. I mix the graham cracker crumbs and melted butter, then spoon a tablespoon into each liner and press it down firmly to form the crust.

3. In a mixing bowl, I beat the cream cheese until smooth, then add sugar and mix until combined.

4. I blend in sour cream and vanilla, then add the eggs one at a time, mixing just until incorporated.

5. I spoon the batter over each crust, filling the liners almost to the top.

6. I bake the cheesecakes for about 18–22 minutes until the centers are just set and slightly jiggly.

7. I let them cool in the tin, then refrigerate for at least 2 hours (overnight is even better).

8. Before serving, I top them with fruit, whipped cream, or a drizzle of chocolate or caramel, depending on my mood.

Servings and timing

This recipe makes 12 mini cheesecakes.
Preparation time: 20 minutes
Baking time: 20 minutes
Chilling time: 2 hours minimum

Variations

Sometimes I add a teaspoon of lemon zest for a citrus twist or swirl in raspberry or blueberry puree before baking. I’ve also made chocolate versions by adding melted chocolate to the batter, and pumpkin spice ones in the fall. For a gluten-free option, I use almond flour or gluten-free cookies for the crust.

Storage/Reheating

I store these mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully—once chilled, I wrap them individually and freeze for up to 2 months. I thaw them in the fridge overnight. I always serve them chilled, never reheated.

FAQs

Why did my mini cheesecakes sink in the middle?

Sinking usually happens if they’re overbaked or cooled too quickly. I bake just until set and let them cool gradually in the pan before chilling.

Can I bake these without cupcake liners?

I’ve done it in a greased muffin tin, but liners make them much easier to remove and serve cleanly.

Can I use low-fat cream cheese?

I prefer full-fat for that rich New York texture, but low-fat can work—it just won’t be quite as creamy or dense.

How do I know when they’re done baking?

I look for a slight jiggle in the center—they’ll firm up as they cool. Overbaking can lead to cracks and a dry texture.

What’s the best way to top these?

I love adding a spoonful of cherry pie filling, fresh berries, or a simple chocolate ganache. Whipped cream and lemon curd are great options too.

Conclusion

These New York-style Mini Cheesecakes are a small treat with big flavor. I love how easy they are to make, serve, and customize. Whether I’m baking for a crowd or just looking for a personal-sized indulgence, these creamy little cheesecakes always deliver the perfect bite.