Mini New York Cheesecakes – Creamy, Rich, and Perfectly Sweet!

 

 

Mini New York Cheesecakes – Creamy, Rich, and Perfectly Sweet!

These Mini New York Cheesecakes are a little slice of heaven! With a smooth, creamy filling and a buttery graham cracker crust, they’re a must-try for cheesecake lovers. Perfectly sized for individual servings, these mini treats are great for any occasion!

Ingredients (Makes 6 Mini Cheesecakes):

For the Crust:

1 cup (100g) graham cracker crumbs

1/4 cup (60g) unsalted butter, melted

2 tbsp granulated sugar

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened

1/2 cup (100g) granulated sugar

1 tsp vanilla extract

2 large eggs

1/2 cup (120ml) sour cream

For the Topping (Optional):

Fresh berries (strawberries, blueberries, raspberries)

Whipped cream

Powdered sugar for dusting

Step-by-Step Instructions:

For the Crust:

Preheat & Prep:

Preheat your oven to 325°F (163°C).

Grease your mini cheesecake pans or line them with parchment paper for easy removal.

 

Make the Crust:

In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well-coated and the mixture holds together when pressed.

Press the mixture evenly into the bottom of your mini pans to form the crust.

 

Bake the Crust:

Bake the crust for 8-10 minutes, until lightly golden and set. Remove from the oven and set aside to cool.

For the Cheesecake Filling:

 

Beat the Cream Cheese:

In a large bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.

 

Add Sugar & Vanilla:

Add the sugar and vanilla extract to the cream cheese and continue to beat until well combined.

 

Add Eggs:

Beat in the eggs, one at a time, mixing until smooth after each addition.

 

Add Sour Cream:

Stir in the sour cream until the mixture is fully smooth and creamy.

 

Pour the Filling:

Pour the cheesecake filling over the cooled crust in the mini pans, filling them to the top.

 

Bake the Cheesecakes:

Bake for 20-25 minutes, or until the edges are se