Why You'll Love It
- - Individual portions make serving easy
- - Creamy interior with a buttery crumb crust
- - Quick bake time for any day of the week
- - Versatile for toppings or plain enjoyment
*"These mini cheesecakes melt in your mouth – a perfect little celebration!"*
Essential Ingredient Guide
- Cream cheese: Choose full‑fat cream cheese for the most velvety texture; let it soften to room temperature before mixing.
- Sour cream: Adds a gentle tang and extra moisture; use a plain variety for a clean flavor.
- Graham cracker crumbs: Provides a sweet, buttery base; toast lightly for extra crunch if desired.
- Vanilla extract: A few drops brighten the flavor without overwhelming the cheese.
- Lemon zest: A hint of citrus lifts the richness and balances the sweetness.
- Granulated sugar: Controls sweetness; you can reduce a tablespoon for a less sweet profile.
Complete Cooking Process
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Ingredient Readiness:
Soften the cream cheese, grate the zest, and pre‑heat the oven; this ensures smooth batter and even baking.
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Flavor Development:
Mixing cream cheese with sugar and sour cream creates a glossy, aromatic mixture that deepens as it bakes.
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Texture Control:
Pressing the crumb crust firmly and not over‑mixing the batter keep the final bite buttery yet firm.
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Finishing Touches:
Cool the mini cheesecakes gradually, then chill; this prevents cracks and locks in creaminess.
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Serving Timing:
Serve them cold or at room temperature, just before guests arrive, for the best texture.
- Use a water bath for an ultra‑smooth surface
- Avoid opening the oven door early; it can cause sinking
- Tap the ramekins gently after baking to release air bubbles
- Top with fresh berries or a drizzle of fruit glaze for contrast
Pro Tips
I find that letting the mini cheesecakes sit uncovered for a few minutes helps the crust set, making them easier to lift. It’s a quiet moment, watching the glow of the crust dry, and then easing each one onto a plate with a gentle hand. The final presentation feels like a small celebration of patience and simple ingredients.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Cool slowly to avoid cracks
- Use room‑temperature dairy
- Do not over‑mix the batter
Frequently Asked Questions
→ Can I make these without a water bath?
Yes, you can bake them in a regular oven, but keep the temperature steady and avoid opening the door early.
→ How long can they be stored?
Refrigerate in an airtight container for up to 5 days; they stay creamy and flavorful.
→ Can I freeze the mini cheesecakes?
Absolutely – wrap each tightly in plastic wrap and freeze for up to 2 months; thaw in the fridge before serving.
→ What toppings work best?
Fresh berries, a drizzle of chocolate ganache, or a spoonful of fruit compote add brightness without overwhelming the base.
→ Can I substitute the crust?
Oat or almond flour crumbs mixed with melted butter make a gluten‑free alternative that still offers a nice crunch.
→ Is it possible to make a low‑sugar version?
Reduce the sugar by a third and add a touch of honey or maple syrup for natural sweetness.
Chef's Tips
Allow the cheesecakes to cool gradually to prevent cracks.,If you prefer a firmer texture, increase the flour by a tablespoon.,Top with fresh berries or a drizzle of honey for added brightness.
Nutrition Facts
per serving
280
Calories
6g
Protein
22g
Carbs
18g
Fat
Taste Profile
Rich, creamy with subtle citrus brightness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Slightly lower in fat; may yield a lighter texture.
Provides a gluten‑free, nutty crust.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne and a drizzle of honey for a subtle heat.
Mediterranean Style
Stir in crumbled feta, chopped olives, and sun‑dried tomatoes into the crust.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the batter, leading to cracks.
- Opening the oven door too early, causing the tops to sink.
- Skipping the water bath, which can dry out the tops.
Meal Prep & Storage
Make Ahead Tips
Prepare the crust and fill the ramekins a day ahead; keep refrigerated, then bake when ready.
Leftover Ideas
Reheat gently in a skillet over low heat with a splash of milk to restore creaminess.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven, prepare crust mixture, and press into ramekins.
Beat cream cheese, sugar, and sour cream until smooth.
Add eggs, vanilla, zest, and flour; mix briefly.
Pour filling, set ramekins in water bath, and bake.
Cool on rack, then chill in refrigerator.
Mini Cheesecakes – Classic New York Style
Indulge in creamy, bite‑size mini cheesecakes baked New York style – perfect for a sweet snack or dessert that feels both elegant and comforting.
Timing
Prep Time
15 Minutes
Cook Time
18 Minutes
Total Time
40 Minutes
Recipe Details
Ingredients
Crust
- 01 1 cup graham cracker crumbs
- 02 2 tbsp melted butter
- 03 2 tbsp granulated sugar
Filling
- 01 16 oz (2 packages) full‑fat cream cheese, softened
- 02 1 cup sour cream
- 03 3/4 cup granulated sugar
- 04 2 large eggs
- 05 1 tsp vanilla extract
- 06 Zest of 1 lemon
- 07 2 tbsp all‑purpose flour
Instructions
Preheat the oven to 325°F (160°C). Mix graham crumbs, melted butter, and sugar; press the mixture into the bottom of each ramekin.
In a large bowl, beat the softened cream cheese until smooth, then add sugar and beat until light and fluffy.
Blend in sour cream, eggs one at a time, vanilla, lemon zest, and flour; avoid over‑mixing.
Pour the filling over the crusts, place the ramekins in a larger baking pan, and add hot water halfway up the sides of the ramekins.
Bake for 15‑18 minutes, until the centers are just set with a slight wobble; remove from water bath and cool on a rack.
Chill for at least 2 hours before topping and serving.
Notes & Tips
- 1 Allow the cheesecakes to cool gradually to prevent cracks.
- 2 If you prefer a firmer texture, increase the flour by a tablespoon.
- 3 Top with fresh berries or a drizzle of honey for added brightness.
Tools You'll Need
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12‑oz ramekins
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Mixing bowls
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Hand mixer or stand mixer
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Spatula
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Measuring cups and spoons
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Baking pan for water bath
Must-Know Tips
- Don't over‑mix the filling, it can incorporate too much air.
- Let the crust set firmly before adding the batter.
- Taste as you go, adjusting lemon zest to your preference.
Professional Secrets
- Room temperature cream cheese ensures a lump‑free batter.
- A gentle water bath creates an even, smooth top.
- Chilling the baked cheesecakes sharpens the flavor.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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