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Home » Cakes

Mini Cheesecakes (New York Style)

Last updated on August 22, 2022Originally published January 15, 20197 CommentsSabine

Jump to Recipe

These New York-style mini cheesecakes require little prep time and all you need are 8 ingredients. It's the easiest way to make cheesecake and you don't have to worry about it cracking or not set. They also freeze very well! By the way, have you tried my cheesecake bars yet?

half dozen baked mini cheesecakes in ramekins and on serving plates
Jump to:
  • What pans do I need?
  • Photo instructions
  • Expert tips for success
  • How to tell when they are done
  • Freezing instructions
  • More cheesecake recipes to try
  • Recipe

What pans do I need?

You will need six 1-cup-sized ramekins or a muffin pan. I show you both ways how to make them in ramekins and a muffin pan. The recipe is enough for six ramekin-sized cheesecakes or 12 muffin-sized cheesecakes.

Photo instructions

Mix graham cracker crumbs, melted butter, and sugar until evenly moist and set aside.

graham cracker crust in bowl

If you make this recipe in ramekins, then layer them with parchment paper. Cut 6-inch large squares of parchment paper. Lay one square on top of a ramekin and cut out the corners that it looks like a big plus sign.

The inner corners of the cut paper should be the same size as the diameter of the ramekin bottom. Then push the paper into the bottom of the ramekin. Repeat until all ramekins are layered. See the photo below.

This trick makes it easier to line the ramekins and makes sure that you don't have too much paper overlapping on the sides. Spray a bit of nonstick spray underneath the paper so that it stays in place.

Ramekins lined with parchment paper

Then fill the graham cracker crust evenly into the ramekins. I always start by adding 1 tablespoon of graham cracker crust to each ramekin one after another until I run out of the crust. You could also weigh the crust and divide it by 6 for the most accurate result. But working with 1 tablespoon after another is fine.

Then press the crust into the bottom of the ramekins with the back of a flat-bottomed shot glass that the crust sticks together. If you don't have a shot glass, then use your fingers or the back of a spoon to do that.

pressing graham cracker crust into the bottom of ramekins

You can also use a muffin pan, lined with 12 cupcake liners instead of the ramekins. Evenly fill the crust into the cupcake liners and press the crumbs into the bottom of the liners. 

graham cracker crust in muffin pan

No matter if you do 6 ramekin-sized or 12 cupcake-sized cheesecakes, prebake the crust for 5 minutes. In the meantime, prepare the filling.

Mix cream cheese, flour, and sugar until creamy and combined. Then add egg and vanilla and stir to combine. Add heavy cream and mix to combine. 

mixed cheesecake filling in bowl

Spoon the filling evenly into the ramekins/liners with an ice cream scoop or tablespoon. Add 1 tablespoon of filling to each ramekin/liner after another until you run out of filling.

ready to bake mini cheesecakes in ramekins
muffin pan filled with cheesecake batter ready to bake

The baking time is 20-23 minutes for the ramekins and 13-15 minutes for the muffin pan.

By the way, if you love cheesecakes, I have great news for you! I've compiled a list with 43 of my favorite cheesecakes.

half dozen baked cheesecakes in ramekins
baked mini cheesecakes in muffin pan

Expert tips for success

  • Don't overmix the filling. Please resist the urge to mix it for too long and whip it up because the filling shouldn't have too much air incorporated. Mix at every step just until combined and smooth.
  • Remove the pans from the oven when the filling is set and has a slight wobble in the center. The filling will continue to cook in the pans and sets as it cools. 
  • They are best eaten on the second day. So give them time to rest and set in the fridge overnight. 

How to tell when they are done

To tell when are done, gently shake a ramekin. The edges should be set with a slight jiggle in the center. Do not check with a toothpick because this is not significant. They set as they cool. If you overbake them, they will be less creamy.

Freezing instructions

After chilling, wrap in plastic wrap tightly. Place them in freezer bags or containers and freeze for up to 1 month. To thaw, unwrap and place in an airtight container in the fridge overnight or let sit on the counter for 1 hour.

half eaten cheesecake in a ramekin with a spoon

More cheesecake recipes to try

  • Chocolate Cheesecake
  • Air Fryer Cheesecake
  • Lemon Cheesecake
  • Oreo Cheesecake
  • Sweet Potato Cheesecake

Recipe

half dozen baked mini cheesecakes in ramekins and on serving plates

How to make Mini Cheesecakes

5 from 10 votes
Author Sabine Venier
Calories: 414kcal
Servings: 6 servings
Prep 10 minutes
Cook 20 minutes
Chill 4 hours
Total 4 hours 30 minutes
Print Pin Rate
These New York-style mini cheesecakes require little prep time and all you need are 8 ingredients. It's the easiest way to make cheesecake and you don't have to worry about it cracking or not set. They also freeze very well! 

Ingredients
 
 

Crust

  • ⅔ cups graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • 1 tablespoon granulated white sugar

Filling

  • 12 oz cream cheese, at room temperature
  • ⅜ cup granulated white sugar
  • 1 tablespoon all-purpose flour
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup heavy whipping cream

Instructions

  • Preheat oven to 350°F / 175°C. Line six 6oz sized ramekins with parchment paper or a muffin pan with 12 cupcake liners. Set aside.
  • Crust: In a large bowl stir together all ingredients until evenly moist. Transfer crust to the prepared ramekins or muffin liners and press crumbs with the back of a flat-bottomed shot glass or the back of a spoon into the bottom and a bit up the sides. Prebake crust in both cases (ramekins or muffin liners) for 5 minutes.
  • Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until creamy about 1-2 minutes. Add sugar and flour and mix until combined and no lumps remain. Stir in egg and vanilla until combined. Scrape down the bowl and add heavy cream. Mix until smooth and combined. Don't overmix at any step. Spoon filling evenly into the prebaked crust.
  • Bake ramekin-sized cakes for 20-23 minutes. Bake cupcake-sized cakes for 13-15 minutes. The edges should be set and the center slightly jiggly. The centers firm up while cooling. 
  • Let cool to room temperature, then chill for 2 hours in the fridge. They will stay fresh in an airtight container at room temperature up to 3 days.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 414kcalCarbohydrates: 26gProtein: 6gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 120mgSodium: 255mgPotassium: 117mgFiber: 0.4gSugar: 19gVitamin A: 1189IUVitamin C: 0.1mgCalcium: 76mgIron: 1mg
Course Dessert
Cuisine American
Keyword How to make Mini Cheesecakes, Mini Cheesecakes Recipe
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Jaynine Taylor

    November 01, 2021 at 12:23 pm

    5 stars
    Good Afternoon Ms. Sabine,
    I LOVE this recipe.. I've made it several times and it comes out perfect every single tine.. Thank God! I do have a question.... Can I make a 8' Chocolate chip cookie dough cheesecake using this recipe as a base. I want to make an 8' so I will double the recipe. Is this possible?

    Reply
    • Sabine

      November 08, 2021 at 6:10 am

      Hello Jaynine, I'm very happy that you like this recipe. If you are planning on making an 8- or 9-inch cheesecake, I recommend using a different cheesecake recipe. This is designed for small portions. For your plans, I think my Oreo Cheesecake is the best base recipe for you. Just search for Oreo Cheesecake and you will find it. I hope that helps!

      Reply
      • Jaynine

        November 08, 2021 at 2:51 pm

        5 stars
        Thank you so much...

  2. Azza

    September 22, 2021 at 11:11 am

    I absolutely love this recipe! I was thinking of doubling the recipe and making it in a 8” whole cake , do you think that would work? And can I substitute gf flour instead of regular flour?

    Reply
    • Sabine

      September 24, 2021 at 8:07 am

      Thank you so much! Yes, you can make an 8" cake when doubling the recipe, and yes, gf flour will work fine. I hope that helps.

      Reply
  3. Mara

    January 15, 2019 at 1:16 pm

    5 stars
    Have you ever used a fruit yogurt or plain in place of sour cream ie. Heavy cream? Thankyou always delighted with your recipes

    Reply
    • Sabine

      January 15, 2019 at 2:01 pm

      I tried Greek yogurt as a replacement and it was delicious. You can replace the heavy cream with Greek yogurt 1:1. I don't have any experience with regular or fruit yogurt.
      Thank you so much, I'm happy that you like my recipes.

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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