Mini New York Cheesecake Recipe
This mini New York cheesecake recipe is extra enough for a special occasion, but easy enough for that night when you want just a little bit of something special.
Mini desserts top the list of some of my favorite sweet treats.
I don’t know if it’s the portion control… (that makes me sound like a dietitian, doesn’t it?)
…or the ALL MINE nature of a dessert made a perfect size for one.
But I do love me a good mini dessert. And none are more delish than these.
They’re not overly sweet, but a good cheesecake never is. Am I right?
Give this recipe a try. You’ll love how simple they are to make, and how special they taste. No sharing required.
Mini New York Cheesecake Recipe
- Total Time: 2 hours, 35 min
- Yield: 12 servings
Description
This mini cheesecake recipe is extra enough for a special occasion, but easy enough for that night when you want just a little bit of something special.
Ingredients
Graham Cracker Crust:
- Cooking spray
- 1 cup graham cracker crumbs (about 6 whole graham crackers)
- 3 tablespoons butter, melted
Cheesecake filling:
- 2 (8 oz.) packages cream cheese, room temperature
- 1/4 cup Greek yogurt, room temperature
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 2 larg eggs, at room temperature
Optional fruit sauce topping:
- Wild blueberries, thawed or fresh berries (or your favorite topping)
Instructions
- Preheat oven to 325 degrees F.
- Spray 12 muffin tins with cooking spray. To make removing the cheesecakes easier from muffin cups, cut strips of parchment paper and lay them in an “X” in the muffin tin wells. (I prefer this method to cupcake liners. This creates little tabs that make removing the cheesecakes from the pan easier.)
- Pulse graham crackers in a food processor to resemble crumbs. Mix crumbs with melted butter until well combined. Press about 1 heaping tablespoon of graham cracker mixture into each muffin tin. With the back of a spoon (or your fingers) press crust to become firm at the bottom of the muffin tin.
- In a large bowl, beat cream cheese and yogurt with an electric hand mixer (or stand mixer if preferred) for about 2 minutes on medium-high speed, until fluffy. Add sugar, vanilla extract, lemon zest and salt to cream cheese mixture. Mix on medium speed of electric mixer until combined, scraping down the sides of the bowl as needed. Add eggs one at a time mixing on low speed until well combined.
- Using an ice cream scoop, spoon mixture evenly into the cups over the crust.
- (If using a topping): Add a dollop of wild blueberries on top of the cheesecake mixture. Use a toothpick to swirl into the cheesecake batter.
- Bake mini cheesecakes for 20 minutes baking time in preheated oven. Let cool at room temperature, about 2 hours. Cheesecakes will slightly sink and not have a flat top. Remove cheesecakes from muffin tin and store in the refrigerator in an airtight container for best results until ready to serve.
- Prep Time: 15 min
- Cooling Time: 2 hours
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 225
- Sugar: 9 g
- Sodium: 235 mg
- Fat: 17 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 4 g
Keywords: Mini New York Cheesecake Recipe
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