Indulgent Mini New York Cheesecakes to Make Your Day Sweet
Enjoy these Mini New York Cheesecakes that are creamy, sweet, and perfect for gatherings or a solo treat.
Equipment
- muffin tin
- mixing bowl
- Measuring cups
- Measuring spoons
- whisk
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- ⅓ cup sugar
- 6 tablespoons melted butter
For the Cheesecake Filling
- 16 ounces full-fat cream cheese softened
- ½ cup sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ¼ teaspoon salt
Instructions
Step-by-Step Instructions
- Preheat your oven to 350℉ (175℃) and line a 12-count muffin tin with parchment or cupcake liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand.
- Place the muffin tin in the preheated oven and bake the crusts for about 5 minutes.
- In a mixing bowl, beat softened cream cheese with sugar on high for about 2 minutes until fluffy and smooth.
- To the cream cheese mixture, add vanilla extract, eggs, and salt. Mix on medium speed until just combined.
- Carefully pour the cheesecake batter evenly over the pre-baked crusts in each muffin liner.
- Gently tap the muffin tin on the countertop a few times to release any trapped air bubbles.
- Place the muffin tin inside a larger baking pan and carefully pour boiling water into the pan.
- Bake your Mini New York Cheesecakes for about 25 to 30 minutes until the tops are set.
- Once baked, carefully remove the muffin tin from the water bath and let it cool for about 30 minutes.
Notes
Ensure your cream cheese and eggs are at room temperature for a smoother filling. Refrigerate the cheesecakes for at least 3 hours before serving to enhance flavor and texture.
Nutrition
Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 180mgPotassium: 60mgSugar: 12gVitamin A: 500IUCalcium: 60mg
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