Description
A delightful, creamy mini cheesecake recipe inspired by New York style, perfect for gatherings and celebrations.
Ingredients
Scale
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) sour cream
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (60g) unsalted butter, melted
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare the crust: In a mixing bowl, combine crushed graham crackers with melted butter and sugar until it resembles wet sand. Press firmly into the bottom of mini cheesecake molds or cupcake liners.
- Make the cheesecake batter: Beat the cream cheese until smooth. Gradually add in sugar, mixing well. Incorporate sour cream, eggs, and vanilla until combined.
- Fill the crusts: Ladle the cheesecake filling into each prepared crust, filling just to the top. Tap pans to release air bubbles.
- Bake: Place in a water bath and bake for 20-25 minutes until slightly jiggly in the center.
- Cool completely: Let cool at room temperature for an hour before refrigerating for at least 4 hours or overnight.
- Serve and enjoy: Top with fruit, chocolate drizzle, or whipped cream as desired.
Notes
For a lighter version, use Neufchâtel cheese and low-fat sour cream. For gluten-free, substitute almond flour for graham crackers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 300
- Sugar: 15g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, mini cheesecakes, dessert, New York style, creamy dessert