Mini New York Cheesecakes with Graham Cracker Crust
These Mini New York Cheesecakes with Graham Cracker Crust are charmingly bite-sized treats featuring a buttery, crunchy crust and a creamy, tangy filling. Perfectly portioned and easy to prepare in under an hour, they capture the essence of classic New York-style cheesecake in a simplified, customizable form ideal for parties or personal indulgence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 8 hours 35 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with substitution)
Ingredients
Crust
- Graham cracker crumbs – 1 1/2 cups
- Butter, melted – 5 tablespoons
Cheesecake Filling
- Cream cheese, room temperature – 16 oz (2 packages)
- Granulated sugar – 3/4 cup
- Eggs, room temperature – 2 large
- Sour cream – 1/2 cup
- Vanilla extract – 1 teaspoon
- Salt – 1/4 teaspoon
Instructions
- Prepare the crust: Combine graham cracker crumbs and melted butter, then press the mixture evenly into the bottoms of mini cheesecake tins or muffin pan liners to form a sturdy and flavorful base.
- Make the cheesecake filling: Beat the cream cheese until smooth and creamy. Add granulated sugar, eggs one at a time, sour cream, vanilla extract, and a pinch of salt. Mix thoroughly until the batter is silky and free of lumps.
- Fill and bake: Pour the cheesecake batter over each prepared crust, filling the tins about 3/4 full. Bake at 325°F (160°C) for 18-22 minutes to ensure even cooking and a creamy texture without cracks. Let cool completely afterward.
- Chill overnight: Refrigerate the mini cheesecakes overnight. This resting period allows them to firm up perfectly and develop optimal flavor and texture.
Notes
- Use room temperature cream cheese and eggs for a smooth, creamy filling.
- Mix just until combined to prevent overmixing and cracking.
- Baking in a water bath can help maintain moisture and prevent edges from drying out.
- Cool cheesecakes gradually to avoid cracks from sudden temperature changes.
- Silicone or paper muffin liners make removing mini cheesecakes easy and keep the crust intact.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: mini cheesecake, New York cheesecake, graham cracker crust, bite-sized dessert, easy cheesecake, party dessert, gluten free cheesecake