New York style mini cheesecakes, also known as cheesecake cupcakes, are smooth, creamy, and the perfect size! They bake in a muffin pan and are ready in only 20 minutes! Easy peasy and no cracking!
I like mini cheesecakes so much that I have sworn off baking a full-sized cheesecake ever again. While I am unsure how long that will hold, I love these bite-sized cheesecakes. They are quick, easy, and do not need a water batch.
I love mini New York cheesecakes for their versatility. A straightforward recipe can be easily altered with an easy topping. I like to top it with a fruit compote; pictured is a blackberry compote. I also have recipes for strawberry and peach compotes.
What I Love About This Recipe
- Easy to make
- Individually proportioned
- The petite size is perfect for entertaining
- Make a topping bar, and everyone can create their version
Full Sized vs. Cupcake Sized
This recipe uses the same ingredients as a full-sized New York cheesecake. The only difference is the size of the baking pan and the time. This is a similar change from a cake to a cupcake.
When I made this recipe, I used a 12-count muffin pan with cupcake liners, sometimes called muffin cups. I strongly recommend using cupcake liners for an easy release and a clean look. The cheesecakes are very difficult to release from the pans without the liners.
One of my favorite things about this recipe is all the different topping possibilities. If you create a cheesecake bar filled with lots of options, your guests will love being able to make their unique cheesecake. Some of my favorite toppings include:
Most of the items needed for a cheesecake are pantry staples, making the cost very practical. All your dairy products should be at room temperature to achieve the smoothest cheesecake possible.
- Cream Cheese - You want your cream cheese at room temperature. I prefer to leave my cream cheese out overnight. However, I know that not everyone is comfortable leaving dairy out that long. So, as long as the cream cheese is at room temperature, typically about two hours, it should homogeneously cream with the other ingredients.
- Butter - First, always use unsalted butter. This allows you, as the baker, to control how much salt is going into your recipe. Next, if you read my blog regularly, you know I am a fan of European butter. The flavor is more decadent than American butter, thanks to its higher fat content. However, European butter can be cost-prohibitive and is not everyone's cup of tea. If you can do European butter, I recommend it, but your cheesecake will still taste great if you can't.
- Crust - I made my crust using chocolate graham crackers. I love anything chocolate, but in this case, I happened to have them in my pantry. Traditional New York-style cheesecake is made with a regular graham cracker crust.
Countertop Instructions: Allow to fully cool and then place in an airtight container or ziplock bag for up to three days.
Refrigerate Instructions: Place in an airtight container and store in the refrigerator for up to seven days.
Freezing Instructions: Place in an airtight container and store in the freezer for up to three months.
Great British Baking Show Bake
Season 2, Episode 6, Signature challenge - baked cheesecake.
This bake is part of my personal Great British Baking Show challenge.
GBBO Count: 24 down, 256 to go!
- 12-Count muffin pan
- Cupcake liners
- Large bowl
- Hand Mixer
- 5 full sheets graham crackers
- 2 tablespoons (24g) sugar
- 2 tablespoons (28g) melted butter
- 16 oz (454g) cream cheese, room temperature
- ⅓ cup (57g) sour cream, room temperature
- ½ cup (100g) sugar
- 1 teaspoon (4g) vanilla extract
- 2 large eggs, room temperature
- Prep: Preheat the oven to 350F. Line the 12-count muffin pan with cupcake liners.
- Crust: Using a food processor, pulse the 5 full sheets of graham crackers into a fine crumb. Add melted butter and sugar. Pulse until fully combined.5 full sheets graham crackers, 2 tablespoons (28g) melted butter, 2 tablespoons (24g) sugar
- Bake: Evenly distribute the crust into each of the 12 muffin pan. Firmly press the crust into place—Bake for 5 minutes. Fully cool before filling with cheesecake batter.
- Prep: For best results, have all dairy products at room temperature. Measure all ingredients before starting.
- Mix: Using a hand mixer on low - medium speed, blend cream cheese and sour cream. Add sugar and vanilla extract and continue blending. Next, add the two eggs, one egg at a time, until homogenous. Scrape down the sides of the bowl as needed and continue to blend. This step is needed to ensure a homogenous batter.16 oz (454g) cream cheese, room temperature, ⅓ cup (57g) sour cream, room temperature, ½ cup (100g) sugar, 1 teaspoon (4g) vanilla extract, 2 large eggs, room temperature
- Bake: Evely distribute the cheesecake batter across the individual 12 muffin pans. Bake at 350f/175c for 17-20 minutes. You will know the cheesecake is done when the edges are set, and the center is a little "wobbly." Remove from oven and allow to cool for one hour before serving.
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