A cheesecake recipe is perfect for so many occasions. This mini New York cheesecake recipe is perfect to make as individual servings.
I adore cheesecake. Year round, it is always a classic dessert recipe, but when the weather is warm it immediately tips the scale as a favorite. Rich, lush, and creamy it always draws me in. One thing that I love about cheesecake recipes is to make them as individual servings, like this mini New York cheesecake recipe that I’m sharing with you. Perfectly sized, I love that you can make this cheesecake recipe and when served, everyone gets a perfectly portioned dessert all of their own. No fussing with slicing for serving, just one cute little cheesecake all to themselves. Love that!
A New York – style cheesecake is known for it’s dense, tangy texture resulting from the addition of sour cream to the cream cheese mixture. I also add a bit of lemon juice to help round out the flavor. You’ll probably also notice the ratio of crust to cheesecake. It isn’t a mistake. One thing that I always wish for with restaurant cheesecakes is that they had just a little bit more crust with them. So, for mine, I amp up the graham cracker crust portion and up the sides just a touch. It leaves these mini cheesecakes perfect in my opinion, with crust in every bite!
I love to top my mini cheesecakes with macerated strawberries or another sweet topping like salted caramel sauce. Heavenly!
Here’s my Mini New York Cheesecake recipe. I hope you make them soon for a special occasion or just because. There’s nothing like sprucing up the weeknight meal!
Mini New York Cheesecake Recipe
A cheesecake recipe perfect for so many occasions. This mini New York cheesecake recipe is perfect served for individual servings.
Preheat oven to 325º F.
Place paper cupcake liners in 18 muffin cups. Mix together graham cracker crust recipe and evenly distribute among muffin cups. Press to form a crust at the bottom and slightly up the sides of the cupcake liner. Set aside.
Cream together cream cheese, sour cream, and sugar until fluffy. Scrape down sides of bowl and slowly stir in lemon juice. Add eggs one at a time and beat until well blended. Stir in vanilla and salt. Spoon cheesecake into prepared crusts. Bake for 20 to 25 minutes until center is almost set.
Allow to cool completely and then refrigerate for at least 2 hours to set completely before serving.
To serve, remove cupcake liners from the outside of the cheesecake. Serve plain or with your favorite fruit or sweet topping.