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To make Classic Mini New York Cheesecakes, you'll need a few simple items. Here’s what you should gather: - 1 cup graham cracker crumbs - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted - 16 oz cream cheese, softened - 1 cup sour cream - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon lemon juice - Fresh berries (strawberries, blueberries, or raspberries) for topping These ingredients create a rich and creamy cheesecake. The graham cracker crumbs give the nice crust you want. The cream cheese and sour cream make it smooth and tasty. Fresh berries add a pop of color and flavor on top. Make sure everything is ready before you start. This will help you move quickly through the recipe. Enjoy the process; it’s fun to see everything come together! {{ingredient_image_1}} - Preheat oven to 325°F (160°C). - Prepare muffin tin with paper liners. Start by heating your oven. This step is key to getting a nice bake. The right temperature helps the cheesecakes rise evenly. While the oven warms, take your muffin tin. Line each cup with paper liners. This keeps the cheesecakes from sticking. - Combine graham cracker crumbs, sugar, and butter. - Press into muffin liners. Next, make the crust. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Stir until it looks crumbly. Now, take this mix and press it firmly into each muffin liner. This creates a base for your cheesecake. - Blend cream cheese until smooth. - Mix in remaining ingredients until combined. Now, let’s make the filling. In a large bowl, blend the softened cream cheese with an electric mixer. You want it smooth and creamy. Then, add sour cream, sugar, eggs, vanilla, and lemon juice. Mix on low until everything is well combined. The batter should be smooth and thick. - Pour batter into crusts and bake. - Cool and refrigerate before serving. Pour the cheesecake batter into each crust, filling them about 3/4 full. Place the muffin tin in the oven. Bake for 18 to 22 minutes. The edges should be set, and the centers should jiggle a bit. After baking, turn off the oven and let them cool inside with the door slightly open for 30 minutes. This helps prevent cracks. Once cooled, let them sit at room temperature. Then, refrigerate for at least four hours or overnight. This chilling time helps the flavors meld and the texture set. To make your mini cheesecakes creamy, start with room-temperature cream cheese. Cold cream cheese can cause lumps. Mix it well until smooth before adding other ingredients. Use a low speed on your mixer when blending in eggs. This helps keep your batter light and fluffy. Cooling is key for great cheesecakes. After baking, let them cool in the oven with the door ajar for about 30 minutes. This reduces cracks on the surface. Once they reach room temperature, chill them in the fridge for at least four hours. Overnight is even better. Chilling helps the cheesecakes set properly and enhances the flavor. For a fun presentation, serve your mini cheesecakes on a colorful platter. Add a sprig of mint and a dusting of powdered sugar on top. This gives a festive look. You can also use fresh berries like strawberries, blueberries, or raspberries as a topping. They add color and taste. Pair your cheesecakes with drinks like coffee, tea, or sweet dessert wine. The rich flavor of the cheesecake goes well with these beverages. You can also serve them with whipped cream for extra creaminess. Enjoy these tasty treats at parties or as a special dessert at home! Pro Tips Chill Your Ingredients: Ensure your cream cheese and sour cream are at room temperature before mixing. This helps achieve a smoother batter without lumps. Do Not Overmix: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air, causing cracks in your cheesecakes. Cool Gradually: Let the cheesecakes cool in the oven with the door slightly ajar to prevent sudden temperature changes, which can lead to cracks. Top with Fresh Berries: For the best flavor and presentation, use a mix of fresh berries just before serving to add a pop of color and freshness. {{image_2}} You can add fun flavors to your mini cheesecakes. Try mixing in chocolate, caramel, or pureed fruit. A swirl of chocolate sauce adds richness. For a fruity twist, blend in raspberry or strawberry puree. These flavors will make each bite exciting. You can also explore different crust options. Instead of graham cracker crumbs, use crushed cookies like Oreos or gingersnaps. These alternatives give a unique taste to your cheesecakes. You can even use nuts for a gluten-free option. If you're looking for gluten-free options, swap graham cracker crumbs for gluten-free cookies. You can also use almond flour or ground oats in the crust. Make sure to check labels for hidden gluten. For a vegan version, replace cream cheese with a plant-based alternative. Use coconut cream or cashew cream for a creamy texture. Substitute eggs with flaxseed meal or applesauce. This way, everyone can enjoy your mini cheesecakes. To keep your mini New York cheesecakes fresh, store them in the fridge. Place them in an airtight container to prevent drying out. If you want to save them for later, freezing is a good option. Wrap each cheesecake tightly in plastic wrap and then in foil. This helps keep them fresh and tasty. Here are key tips to maintain freshness: - Always let cheesecakes cool completely before storing. - Avoid leaving them at room temperature for too long. - If freezing, label the package with the date. When stored properly, mini cheesecakes can last in the fridge for about 5 days. You can freeze them for up to 2 months. For the best taste and texture, enjoy them within the first month of freezing. Watch for signs of spoilage: - A sour smell or off-flavors. - Changes in texture, like excessive dryness. - Mold or discoloration on the surface. Always trust your senses! If it doesn't seem right, it’s best to toss it out. How do I know when the cheesecakes are done baking? You can tell they are done when the edges look set. The middle should have a slight jiggle. This means they are creamy, not overbaked. Keep an eye on them between 18 to 22 minutes. Always trust your oven's timer, but also check with your eyes! Can I make these mini cheesecakes in advance? Yes, you can! These mini cheesecakes taste great when made a day ahead. Just bake, cool, and chill them in the fridge. You can serve them the next day. This makes your time easier on the day of your event. What are the best toppings for mini cheesecakes? Fresh berries are my favorite topping. You can use strawberries, blueberries, or raspberries. They add color and taste. You can also try whipped cream or chocolate sauce. These toppings make your mini cheesecakes even more fun to eat! Making mini New York cheesecakes is simple and fun. We covered the main ingredients like graham cracker crumbs, cream cheese, and eggs. I shared easy steps, from prepping the oven to baking and cooling. I also listed tips for creamy texture and fun serving ideas. Different flavors and dietary swaps can fit any taste. Lastly, proper storage keeps your treats fresh for longer. Enjoy creating and sharing these tasty delights!

Mini New York Cheesecake Bites

Delicious bite-sized cheesecakes with a graham cracker crust, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • to taste fresh berries (strawberries, blueberries, or raspberries) for topping

Instructions
 

  • Preheat the oven to 325°F (160°C). Line a standard muffin tin with paper liners.
  • In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined and crumbly.
  • Evenly distribute the graham cracker mixture into the bottom of each liner, pressing down firmly to form a crust.
  • In a large mixing bowl, blend the softened cream cheese using an electric mixer until smooth and creamy.
  • Add the sour cream, 3/4 cup sugar, eggs, vanilla extract, and lemon juice into the bowl. Mix on low speed until all ingredients are well combined and smooth.
  • Pour the cheesecake batter over the prepared crusts in the muffin tin, filling each cup about 3/4 full.
  • Bake in the preheated oven for 18-22 minutes, until the edges are set and the centers have a slight jiggle.
  • Turn off the oven and let the cheesecakes cool in the oven with the door slightly open for 30 minutes.
  • Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
  • Before serving, top each cheesecake bite with fresh berries.

Notes

Serve on a platter, garnished with a sprig of mint and a dusting of powdered sugar for a festive look.
Keyword cheesecake, mini desserts, New York cheesecake