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Irresistible Classic Mini Cheesecakes New York Style in 25 Minutes

Name: Irresistible Classic Mini Cheesecakes New York Style in 25 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tablespoons unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream

Author: Oscar

Published: October 3, 2025

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There’s something magical about Classic Mini Cheesecakes New York Style that always brings a smile to my face. Maybe it’s the creamy, velvety texture that melts in your mouth, or the way they’re just the right size for a little indulgence without the guilt. I first fell in love with these bite-sized beauties at a New York bakery years ago, and I’ve been obsessed with recreating that authentic flavor ever since. Trust me, once you try these, they’ll become your go-to dessert for everything from dinner parties to solo treat-yourself moments.

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Why You’ll Love Classic Mini Cheesecakes New York Style

First off, the texture is unbeatable—creamy, rich, and perfectly dense, just like a classic New York cheesecake should be. Plus, they’re so easy to make! No water bath, no stress, just simple steps that anyone can follow. And let’s not forget how versatile they are. Top them with fresh berries, a drizzle of chocolate, or even a dollop of whipped cream, and you’ve got a dessert that’s always a crowd-pleaser. Seriously, these mini cheesecakes are little bites of heaven that you’ll want to make again and again.

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Ingredients for Classic Mini Cheesecakes New York Style

Grab these simple ingredients, and you’re halfway to cheesecake heaven! For the crust: 1 1/2 cups graham cracker crumbs (about 10 full sheets), 1/4 cup granulated sugar, and 6 tablespoons unsalted butter, melted. For that dreamy filling: 16 oz cream cheese (softened to room temperature – this is crucial!), 1/2 cup granulated sugar, 2 large eggs (room temp helps them blend smoothly), 1 teaspoon vanilla extract, and 1/2 cup sour cream. That’s it! Simple ingredients, but when treated right, they transform into something magical.

Ingredient Notes and Substitutions

No graham crackers? Try vanilla wafers or gluten-free cookies for the crust. Dairy-free? Swap in your favorite plant-based cream cheese and coconut yogurt instead of sour cream. And if you’re out of vanilla extract, almond extract adds a lovely twist. Just remember – room temperature ingredients are key for that perfect creamy texture, no matter what substitutes you use!

Equipment Needed for Classic Mini Cheesecakes New York Style

You’ll need just a few basics to whip up these little delights. First, grab a standard 12-cup muffin tin—I like using paper liners to make cleanup a breeze. A couple of mixing bowls (one for the crust, one for the filling) and a hand mixer or stand mixer are must-haves for that smooth, creamy texture. Don’t forget measuring cups and spoons for precision, and a rubber spatula to scrape every last bit of batter into those cups. That’s it—simple tools for a seriously impressive dessert!

How to Make Classic Mini Cheesecakes New York Style

Okay, let’s get baking! First, preheat your oven to 325°F – this lower temp helps prevent cracks (we’ll get to that later). Line your muffin tin with those cute paper liners – trust me, they make life so much easier.

For the crust: Mix your graham cracker crumbs and sugar, then drizzle in that melted butter. You want it to feel like wet sand – clumpy but not soggy. Press about a tablespoon into each liner firmly with the back of a spoon or your fingers. Pop this in the oven for 5 minutes just to set it – this keeps your crust from getting soggy later!

Now, the good stuff – the filling! Beat your softened cream cheese until it’s completely smooth (no lumps allowed!). Gradually add the sugar while mixing – this incorporates air for that perfect texture. Add eggs one at a time, mixing just until combined after each. Overmixing here can lead to cracks! Stir in vanilla and sour cream gently – you’ll see the magic happen as it turns velvety.

Fill each crust nearly to the top – these babies don’t rise much. Bake for 20 minutes until the centers are just set (they’ll jiggle slightly when shaken). Let them cool completely in the pan – patience is key! Then refrigerate for at least 2 hours (overnight is even better) before digging in.

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Tips for Perfect Classic Mini Cheesecakes New York Style

Room temperature ingredients are non-negotiable – cold cream cheese equals lumpy batter! Mix gently after adding eggs – overbeating incorporates too much air and causes cracks. And here’s my secret: run a knife around each cheesecake after baking while still warm – this prevents sticking as they cool. Want picture-perfect tops? Don’t peek while baking – sudden temperature changes make them crack!

Serving Suggestions for Classic Mini Cheesecakes New York Style

Oh, the fun part—toppings! These mini cheesecakes are like little canvases waiting for your creativity. My go-to is fresh berries—strawberries, raspberries, or a mix of both—for a pop of color and tangy sweetness. A drizzle of warm chocolate sauce? Absolutely decadent. Or keep it classic with a dollop of whipped cream and a sprinkle of graham cracker crumbs. Feeling fancy? A caramel or salted caramel drizzle is pure magic. Trust me, the possibilities are endless, and every bite is a new adventure!

Storage and Reheating Instructions for Classic Mini Cheesecakes New York Style

Here’s the best part—these little guys keep beautifully! Store them in an airtight container in the fridge for up to 5 days (if they last that long!). For longer storage, freeze them individually on a baking sheet first, then transfer to freezer bags—they’ll stay perfect for up to 2 months. Thaw overnight in the fridge when cravings strike. No reheating needed—just enjoy cold for that authentic New York cheesecake experience!

Nutritional Information for Classic Mini Cheesecakes New York Style

Here’s the scoop on what you’re indulging in: each mini cheesecake comes in at around 220 calories, with 16g of fat, 18g of carbs, and 4g of protein. These values are estimates, though—nutrition can vary based on the brands of ingredients you use and any substitutions you make. Remember, this is a treat, so savor every creamy bite guilt-free! Just keep in mind, if you’re tracking macros or allergens, always double-check your specific ingredients for accuracy.

FAQs About Classic Mini Cheesecakes New York Style

Can I freeze these mini cheesecakes?
Absolutely! These freeze like a dream. Just pop them in a single layer on a baking sheet until firm, then transfer to an airtight container with parchment between layers. They’ll keep for up to 2 months frozen. Thaw overnight in the fridge when that cheesecake craving hits.

How long do they last in the fridge?
Stored properly in an airtight container, your mini cheesecakes will stay fresh and delicious for about 5 days. The texture actually improves after a day or two as the flavors meld together beautifully.

Why did my cheesecakes crack?
Don’t panic—they’ll still taste amazing! Cracks usually happen from overmixing the batter or drastic temperature changes. Next time, mix just until combined, avoid opening the oven door too soon, and let them cool gradually in the turned-off oven if you’re really perfectionist about looks.

Can I make these without a muffin tin?
You sure can! Use oven-safe ramekins or small mason jars instead. Just grease them well and adjust baking time slightly since they might be thicker than muffin tin portions.