Mini New York Cheesecakes Recipe

Mini New York Cheesecakes are an easy, crowd-pleasing dessert that’s both simple and impressive. With a creamy filling, a buttery graham cracker crust, and endless topping options, they’re perfect for any occasion. With simple ingredients and a foolproof method, you’ll whip up these bite-sized treats like a pro.

I have to tell you, cheesecake is hands down my favorite dessert. There’s just something about that rich, creamy texture and that signature tang from the sour cream that makes New York-style cheesecake unbeatable. It’s less sweet than other cheesecakes, but that’s what makes it so perfect—the balance of flavors is just right.

The best part? This recipe is way easier than making a full-sized cheesecake. No springform pans, no water bath, no stress. Just mix, bake, and enjoy. Whether you’re making these for a party or just a little personal treat (because, let’s be real, sometimes you just need cheesecake), this mini cheesecake recipe will hit the spot.

If you are looking for more easy dessert recipes that look fancy, check out my Pear Apple Galette, Cottage Cheese Mousse, or Mixed Berry Galette.

Ingredients

• Graham Crackers: I prefer to avoid traditional graham crackers as most are made with refined sugar and lower-quality ingredients. Instead of traditional graham crackers, I use Simple Mills Sweet Thins and mash them up myself. They are made with real food ingredients and are refined sugar-free, and gluten-free. I usually buy a big bag at Costco!
• Unsalted Butter: Try to use a good quality, grass-fed unsalted butter like Kerrygold. 
• Cream Cheese: The star of the show! The cream cheese gives the cheesecake its rich, smooth, and creamy texture. I recommend using an organic full fat cream cheese which will allow for a better consistency.  Take it out of the fridge a few hours before you want to start the recipe as letting it come to room temperature makes mixing easier, and helps prevent a lumpy batter.
• Coconut Sugar: If you've browsed the site you'll notice I don't use plain white sugar and opt for coconut sugar instead. It's unrefined and adds just the right amount of sweetness. 
• Vanilla Extract: You can use vanilla extract or vanilla bean paste. Either way, the vanilla is used to help add a subtle sweetness and cut through the tartness.
• Sour Cream: This is what makes New York-style cheesecake New York-style! Sour cream adds a slight tang and softens the richness of the cream cheese, making the texture ultra-smooth and giving the cheesecake that signature flavor. Make sure you use a high-quality organic brand like Good Culture. 
• Lemon Juice: Please, listen to me on this. Do not use the stuff from the bottle. It really isn't the same. Squeeze a little bit of fresh lemon juice - it makes all the difference. We are only using a small amount to help cut through the richness, and not enough to make the cheesecake taste lemony.
• Eggs: Make sure your eggs are at room temperature. The eggs will bring the batter together, and help the cheesecake hold it's shape. Again, high-quality organic pasture-raised eggs should be your go-to.

See the recipe card for full information on ingredients and quantities.

Serving Suggestions For New York Mini Cheesecakes

• Toppings: Add a drizzle of salted caramel or chocolate ganache for a rich, decadent touch. I also enjoy adding plain whipped cream and topping with fresh blueberries or fresh strawberries.
• Additional Desserts: Serve with sourdough discard brownies, apple pear galette, easy gluten-free pumpkin pie or quick and simple apple cobbler for the ultimate dessert spread.
• Beverages: Pair with an iced maple latte, pumpkin spice latte, espresso martini, a classic Americano, or your favorite tea.

Storage And Reheating

• Storage: Store the mini cheesecakes in an airtight container for up to 5 days.
• Freezer: You can freeze individual cheesecakes for up to 3 months. Thaw overnight in the fridge before serving.
• Reheating: This dessert is best served cold, so there is no need to reheat them.