Description
Creamy, rich, and perfectly portioned, these Mini Cheesecakes New York Style feature smooth vanilla filling on a buttery graham crust. A make-ahead dessert ideal for parties, holidays, or sweet cravings anytime.
Ingredients
2 tbsp melted salted butter
3/4 cup graham cracker crumbs
1 tbsp white sugar
16 oz full-fat cream cheese, room temperature
1/2 cup white sugar
Pinch of salt
1 tsp vanilla extract
2 large eggs, room temperature
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Mix graham cracker crumbs, sugar, and melted butter until combined. Press into liners for crusts and bake for 5 minutes. Cool.
3. Beat softened cream cheese and sugar on high for 2 minutes until fluffy.
4. Add vanilla, salt, and eggs. Mix gently just until combined.
5. Divide batter evenly over crusts. Tap pan to remove air bubbles; smooth tops.
6. Bake for 25–30 minutes, until tops are set and centers slightly jiggle.
7. Cool at room temperature for 30 minutes.
8. Chill in the refrigerator for at least 3 hours before serving.
Notes
Use only full-fat block cream cheese for best texture.
Let cream cheese and eggs reach room temperature before mixing to avoid lumps and cracks.
Avoid overmixing once eggs are added to prevent excess air.
Place a shallow pan of hot water on the oven’s lower rack to prevent cracking.
Top with berries, whipped cream, or caramel before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 130–140
- Sugar: 11 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 55 mg