Why Make This Recipe
Mini New York Style Cheesecakes are a delicious treat that everyone loves. They are creamy, rich, and easy to eat. Making them in a mini size means you can enjoy a perfect portion without feeling too guilty. Plus, they are great for parties, gatherings, or just as a fun dessert at home. With simple ingredients and easy steps, you can whip up these delightful cheesecakes in no time.
How to Make Mini New York Style Cheesecakes
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 1/4 cup sour cream
- 1/2 cup graham cracker crumbs
- 2 tbsp unsalted butter, melted
- 1 tbsp sugar
- Pinch of salt
Directions:
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until combined.
- Press the mixture into the bottom of each cupcake liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the granulated sugar and vanilla extract, mixing until well combined.
- Mix in the egg until just incorporated, then add the sour cream and mix until smooth.
- Pour the cream cheese mixture over the crusts in the muffin tin, filling each about 2/3 full.
- Bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly.
- Let them cool in the tin before refrigerating for at least 2 hours before serving.
How to Serve Mini New York Style Cheesecakes
You can serve Mini New York Style Cheesecakes plain or with toppings. Some great options are fresh fruit, chocolate sauce, or whipped cream. Serve them chilled for the best flavor and texture.
How to Store Mini New York Style Cheesecakes
Store the mini cheesecakes in an airtight container in the refrigerator. They will stay fresh for about 3 to 5 days. You can also freeze them for up to one month. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Mini New York Style Cheesecakes
- Make sure your cream cheese is softened for easy mixing.
- Do not overmix the batter once you’ve added the egg. This keeps your cheesecakes from cracking.
- For a more flavorful crust, you can add a bit of cinnamon to the graham cracker mixture.
Variation
For a different flavor, try adding lemon juice and zest to the cream cheese mixture. You can also swap the graham cracker crust for an Oreo crust for a chocolatey twist.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may be slightly different.
Can I make these cheesecakes ahead of time?
Absolutely! They can be made up to two days in advance and stored in the fridge until you are ready to serve.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a similar taste and texture.
Mini New York Style Cheesecakes
Ingredients
Method
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until combined.
- Press the mixture into the bottom of each cupcake liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the granulated sugar and vanilla extract, mixing until well combined.
- Mix in the egg until just incorporated, then add the sour cream and mix until smooth.
- Pour the cream cheese mixture over the crusts in the muffin tin, filling each about 2/3 full.
- Bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly.
- Let them cool in the tin before refrigerating for at least 2 hours before serving.