Irresistibly Creamy Classic Mini Cheesecakes New York Style

Course: Cake

Cuisine: American

Keyword: cheesecake, Classic Mini Cheesecakes New York Style, dessert, Easy Recipe, Make-Ahead, mini desserts

Prep Time: 10

Cook Time: 30

Cooling Time: 3

Total Time: 3 40

Servings: cheesecakes

Calories: 250kcal

Delight in the rich and creamy experience of Classic Mini Cheesecakes New York Style, perfect for gatherings and versatile in toppings.

1 cup Graham Cracker Crumbs Can substitute with crushed Digestive biscuits or Oreo cookies.
4 tablespoons Melted Butter Dairy-free butter is an alternative for lactose sensitivity.
¼ cup Sugar Adjust based on taste preference.
1 pinch Salt Enhances flavor and balances sweetness.

16 ounces Cream Cheese Use full-fat block cream cheese, avoid spreadable types.
½ cup Sugar Adjust according to your taste.
1 teaspoon Vanilla Extract Can substitute with almond extract for a unique twist.
2 large Eggs Use room temperature eggs to prevent cracks.

Preheat your oven to 350°F (175°C).
Line a 12-count muffin tin with parchment paper liners.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well blended.
Press the crumb mixture into the bottom of each muffin liner to create a crust. Bake for about 5 minutes.
Beat the cream cheese and sugar for 2 minutes until light and fluffy.
Gently add in the vanilla extract, eggs, and a pinch of salt, mixing just until combined.
Pour the cheesecake batter over the baked crusts, filling each cup about ¾ full.
Place the muffin tin into a larger baking pan and pour boiling water into the outer pan.
Bake for 25-30 minutes until set with a slight jiggle.
Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before serving.

Optional: Top with fresh berries or a drizzle of chocolate for added flair.