These mini baked cheesecakes are inspired by the Classic New York style cheesecake. It goes well with any topping of your choice and tastes so good.
It’s a rich and creamy mini dessert with a mild tangy lemon flavour and a crisp biscuit base. The process of making this is hassle-free with no water bath and baked in less than 20mins. An effortless recipe which you can make-ahead upto 3 days in advance, keep refrigerated and serve chilled.
You and your guests are going to love it!
It is the perfect bite-sized dessert (or a single serving dessert) that is both a treat to your eyes and tastebuds. Great to make for special occasions, parties or picnics.
I topped the mini cheesecakes with whipped cream, fresh blueberries and blackberry. I wanted to keep it simple for the pictures, but you can try it out with any other toppings of your choice.
Topping Ideas For Cheesecakes
- Fresh fruits like berries, mango, kiwi, apricot or banana
- Fruit jam or compote
- Lemon curd
- Melted chocolate or chocolate spread
- Caramel sauce
- Melted biscoff spread
Tips for making mini cheesecakes at home
- Make sure all your ingredients are in room temperature before you start. This will ensure a lump-free batter that bakes well.
- Do not worry if your cheesecake cracks up a little on top after baking. It will sink down and smoothen up as it cools.
- Never ever over-beat a cheesecake batter, too much air in it will encourage additional cracks.
- Use full fat cream cheese and sour cream to get a rich flavour and the perfect smooth, creamy texture.
- Give your cheesecake time to chill in the fridge for atleast 8 hours for a better, enhanced flavour.
The best Equipment for making mini cheesecakes
I highly recommend using a mini cheesecake pan like this one. I really enjoyed using this pan, it’s non-stick and the quality is great. The cheesecakes baked and came out beautifully in this cheesecake pan. However, if you don’t own one yet, you can make it in any muffin tray with cupcake liners. That is how I have always made these before and they work just as good. Another option would be to use mini silicone baking molds.
Apart from that, you will also require a stand mixer or an electric hand mixer for mixing the batter.
Love cheese? Here’s a few more cheesy recipes you will love
- Chocolate Rolls with cream cheese frosting
- Classic Cheese Kunafa
- Blueberry Bundt Cake
- Lotus cheesecake cups
- Spicy pumpkin shaped cheeseball
This recipe is an adaptation of El Mundo Eats- Easy Mini Cheesecakes, inspired by everyone’s favourite, The Cheesecake factory!
I am hoping to hear some great feedback from you guys. I am sure you will love every bite of this New York style cheesecake. Try it and let me know what you think 🙂
RECIPE for New York style Mini Cheesecake:
Baked Mini Cheesecake
Course: DessertsDifficulty: Easy12-24
servings15
minutes20
minutes8
hours8
hours35
minutesIngredients
- For the Biscuit Base
300gms biscuits
120gm melted butter ( or 1/2 cup)
- For the Cheesecake filling
300gm cream cheese, room temp.
1/2 cup (100gm) granulated white sugar
2 large eggs
1 Tsp vanilla extract
Zest of one lemon
1 and 1/2 Tbsp all purpose flour
200gm sour cream, room temp.
Directions
- Prepare the Biscuit base
- In a food processor, add in the biscuits and pulse it until it forms a fine crumb mixture. Transfer into a bowl and mix in the melted butter.
- Divide biscuit crumb mixture into a lightly greased cheesecake pan (or a lined cupcake tray) and gently press it down to an even base.
- Preheat your oven to 160°C and while you prepare the cheesecake filling, bake the crust for 5-10 minutes.
- Prepare the Cheesecake filling
- Using a hand mixer or a stand mixer, mix cream cheese until creamy. While mixing, gradually add in sugar. Follow by popping in the eggs , one at a time. Mix until well combined. Do not overmix.
- Add in vanilla extract, lemon zest, flour and mix until just combined. Finally add in sour cream and mix everything together.
- Divide the cheesecake filling evenly into the pre-baked pan on top of the biscuit base. The molds should be about 3/4th full. Gently shake the pan to ensure there are no air gaps and the top is even.
- Place the pan back in the oven and bake for another 15 minutes. After it is done, you will notice the cheesecake slightly wiggle at the center when shaked, but it looks fairly cooked.
- Chill, top and serve!
- Remove from the oven and leave it to cool at room temperature for atleast an hour in the pan. Once it is cooled completely, remove it from the pan and place it in the fridge to chill overnight.
- Add your choice of topping (if preferred) and serve chilled!
Notes
- I love using Lotus biscuits or Digestive biscuits, however you can use any plain biscuits of your choice.
- I made a little more than 20 mini cheesecakes with this recipe using this cheesecake pan. However, the quantity you make completely depends on the type of pan you choose to make in. If you have any leftover cheesecake batter, you can make extra cheesecakes in mini individual silicone cupcake molds.
