These simple yet elegant baked Mini New York Cheesecakes are deliciously creamy and decadent with a buttery graham crumb crust!Jump to Recipe
These adorable little cheesecakes are no exception. While they might seem a little plain and simple, especially when you look at the minimal ingredient list, you will be surprised by how delightful they are! Try them topped with whipped cream and strawberry, raspberry, or caramel sauce. Amazing! *chef's kiss*
Sometimes a big slice of cheesecake can be a little too rich and filling, especially after a nice meal. These mini cheesecakes are the perfect serving size!
I also love how versatile they are. You can easily change them up by adding other toppings and it's like you have a whole new dessert! I have only tried strawberry sauce and caramel sauce on these ones so far but raspberry or blueberry sauce would be a delicious topping as well. Or chocolate ganache. So many options!
To water bath or not to water bath
This recipe does call for using a water bath method to bake the cheesecakes. I tried to make this recipe without this extra step but found they would always crack on top when baked without the water bath. The texture is also much creamier and smooth thanks to the water bath. You may, however, totally skip the water bath step if you don't mind a few cracks in the tops of your cheesecakes. If you will be topping them with whipped cream and sauce anyway, what does it really matter?! While I do recommend the water bath for best results, if you don't have the equipment or patience for this step please don't let it keep you from trying this recipe. Either way, the cheesecakes will still taste delicious!
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Mini New York Cheesecakes
- 12-count muffin tin
- parchment paper muffin liners
- mixing bowls
- measuring cups & spoons
- electric handheld mixer
- large baking pan (for water bath) (optional, see recipe notes)
For the Crust:
- ¾ cup graham cracker crumbs
- 1 tablespoon granulated white sugar
- 2 tablespoons salted butter, melted
For the Cheesecake Batter:
- 16 ounces full fat cream cheese, softened to room temperature
- ½ cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- pinch of salt
- Preheat the oven to 350℉. Prepare a 12-count muffin tine with parchment paper liners (or any cupcake liners). Prepare for the water bath (if using, see notes) by having a large baking sheet (large enough for the muffin tin to sit in) handy for later in the recipe. Boil water for the water bath.
- Stir together the graham cracker crumbs and sugar. Add the melted butter and mix until combined. Distribute between all 12 liners in the prepared muffin tin. Tamp down to form a crust in the bottom. Bake crusts in the preheated oven for 5 minutes. Let cool slightly while you make the cheesecake batter.
- Place the room temperature cream cheese and sugar in a large bowl. Mix on high speed for 2 minutes using an electric handheld mixer, scraping down the sides of the bowl as needed with a spatula. The mixture should be fluffy and smooth.
- Add the vanilla extract, room temperature eggs, and pinch of salt and mix on medium speed just until fully combined (overmixing the eggs could cause the cheesecake to crack). Distribute the batter evenly on top of all 12 still slightly warm prepared crusts. Tap the pan a few times on the counter and swirl a toothpick gently through the batter to break up any large air bubbles.
- Place the large baking pan for the water bath (if using) in the preheated oven. Place the muffin tin in the pan and fill the baking with boiling water until the boiling water reaches about halfway up the muffin tin. Bake for 25-30 minutes or until rounded on top and no longer jiggly in the center. Lift the muffin tin out of the water bath and let cool in the tin for about 30 minutes before refrigerating for about 3 hours or until fully chilled. Serve with desired toppings; whipped cream, berry sauce, etc. Enjoy!