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Mini New York Cheesecakes with Graham Cracker Crust

Mini New York Cheesecakes with Graham Cracker Crust

  • Author: admin
  • Total Time: 4 hours 40 minutes (including chilling time)
  • Yield: 24 mini cheesecakes 1x
  • Diet: Gluten Free (if using gluten-free graham crackers)

Description

Mini New York Cheesecakes with Graham Cracker Crust are creamy, tangy, and rich bite-sized desserts featuring a crunchy graham cracker base and smooth full-fat cream cheese filling. Perfectly portioned for any occasion, these cheesecakes offer classic flavors with easy customization options and a fuss-free baking process.

Ingredients

Scale

Crust Ingredients

  • 1 1/2 cups graham crackers, finely crushed
  • 5 tablespoons butter, melted
  • 1 tablespoon sugar (optional, for crust sweetness)

Cheesecake Filling Ingredients

  • 16 oz (450 g) full-fat cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Instructions

  1. Prepare the crust: Begin by finely crushing the graham crackers using a rolling pin in a sealed bag or a food processor. In a bowl, mix the crushed graham crackers with melted butter and sugar. Press this mixture firmly and evenly into the bottoms of a mini muffin tin or lined cupcake liners to form a compact crust.
  2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add granulated sugar and continue beating until well combined. Add eggs one at a time, mixing fully after each addition. Stir in vanilla extract and sour cream until just blended to achieve a creamy, slightly tangy filling.
  3. Assemble the mini cheesecakes: Pour the cheesecake filling evenly over the prepared crusts in each mini muffin cup, filling almost to the top. Smooth the surface gently with a spoon or spatula to ensure even baking.
  4. Bake and cool: Preheat the oven to 325°F (163°C). Bake the cheesecakes for 18-22 minutes, or until the edges are set but the centers still have a slight jiggle. Remove from the oven and let them cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight, to fully set.
  5. Add toppings and serve: Once chilled, carefully remove the mini cheesecakes from the muffin tin. Garnish with your favorite toppings such as fresh berries, whipped cream, chocolate drizzle, or any preferred toppings before serving.

Notes

  • Use cream cheese and eggs at room temperature for a lump-free, smooth batter.
  • Do not overbake; centers should have a slight wobble to avoid dryness.
  • Lining the muffin tin with paper liners helps with easy removal and neat presentation.
  • Press the crust mixture firmly to prevent crumbly bottoms after baking.
  • Refrigerate for at least 4 hours or overnight for the best texture.
  • Prep Time: 15 minutes
  • Cook Time: 18-22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 150
  • Sugar: 12g
  • Sodium: 120mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 0.5g
  • Protein: 3g
  • Cholesterol: 60mg

Keywords: mini cheesecakes, new york cheesecake, bite-sized desserts, graham cracker crust, creamy cheesecake, party desserts, easy cheesecake recipe

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Find it online: https://dishesbyme.com/mini-new-york-cheesecakes-with-graham-cracker-crust/