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- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1/2 cup granulated sugar (for filling) - 1 teaspoon pure vanilla extract - 2 large eggs, room temperature - 1/4 cup sour cream - Zest of 1 lemon (about 1 tablespoon) - 1/4 cup fresh blueberries (for topping) Using quality ingredients makes a big difference. Choose fresh cream cheese for a smooth texture. Look for unsalted butter to control the salt level. Fresh blueberries add a burst of flavor. Use real vanilla extract for the best taste. Always check the expiration dates on dairy products for freshness. If you need alternatives, here are some ideas: - For graham cracker crumbs, use crushed cookies or whole wheat crumbs. - If you want a dairy-free option, try vegan cream cheese. - You can swap sour cream with Greek yogurt for a tangy twist. - For a sweeter crust, you can add a bit more sugar to the graham cracker mix. These substitutions keep your mini cheesecakes tasty and fun! {{ingredient_image_2}} Start by preheating your oven to 325°F (160°C). This step ensures even baking. While the oven heats, prepare your muffin tin. You can line it with paper liners or lightly grease each cup. This helps prevent the cheesecakes from sticking later. In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir well until the mixture looks like wet sand. Make sure all the crumbs get coated with butter. This mixture will form the base of your cheesecake. In a large bowl, use an electric mixer to beat the softened cream cheese. Beat it on medium speed for about 2-3 minutes until it’s smooth. Slowly add in 1/2 cup of granulated sugar. Mix until there are no lumps. This creates a creamy texture for your filling. Take about a tablespoon of the crust mixture. Press it firmly into the bottom of each muffin liner. This makes a solid crust. Then, carefully pour the cheesecake filling over the crusts. Fill each muffin liner about three-quarters full. This allows them to rise a bit while baking. Place the filled muffin tin in the preheated oven. Bake for 18-20 minutes. The centers should still be slightly jiggly, but the edges should be set. Once done, remove them from the oven and let them cool in the pan for 15 minutes. After cooling, gently transfer the cheesecakes to the fridge. Chill them for at least 2 hours. This helps them set and makes them taste better. To get a smooth batter, start with room-temperature cream cheese. Cold cream cheese won’t mix well. Beat it for 2-3 minutes. This breaks it down and makes it creamy. Add sugar slowly so it blends in nicely. Mix each egg one at a time. This helps avoid lumps. One common mistake is overmixing the batter. This can cause cracks in your cheesecakes. Mix just until combined. Another mistake is not letting the cheesecakes cool properly. Allow them to chill in the fridge for at least 2 hours. This helps them set and taste better. For a crunchy crust, make sure to use enough butter. The mixture should feel like wet sand. Press it firmly into the muffin cups. Bake for 5 minutes to set it. This gives you a sturdy base for your cheesecake. If it feels too soft, bake it a bit longer. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother batter without lumps. Don’t Overbake: Keep an eye on the cheesecakes. They should be slightly jiggly in the center when you take them out of the oven, as they will continue to set while cooling. Chill Thoroughly: Allow the cheesecakes to chill in the refrigerator for at least 2 hours. This step is crucial for the texture and flavor to develop fully. Garnish Creatively: Experiment with different toppings like fresh berries, chocolate shavings, or a drizzle of caramel to elevate the presentation and taste. {{image_4}} You can change the flavor of your mini New York cheesecakes easily. For a chocolate twist, add melted chocolate to the filling. Use about 4 ounces of melted dark chocolate. Mix it in after the cream cheese blends with sugar. For a fall treat, try pumpkin. Add 1 cup of pumpkin puree and 1 teaspoon of pumpkin spice. This gives your cheesecake a warm and cozy flavor. Toppings add a fun touch to your cheesecakes. Fresh fruit works great. You can use strawberries, raspberries, or kiwi. A berry sauce is also a tasty option. Just blend fresh berries with some sugar, and drizzle it on top. Whipped cream is a classic choice too. It adds a light, airy feel to each bite. For a gourmet look, sprinkle some crushed nuts or chocolate shavings on top. You can make these mini cheesecakes fit your diet. For a gluten-free version, swap the graham cracker crumbs for gluten-free ones. You can use almond flour or gluten-free cookies for the crust. If you want a vegan option, substitute the cream cheese with cashew cream or a store-bought vegan cream cheese. Use flax eggs instead of regular eggs. This way, everyone can enjoy these delightful treats! To keep your mini New York cheesecakes fresh, store them in the fridge. Use an airtight container to prevent them from drying out. This helps keep their creamy texture intact. If you have not topped them yet, wait to add toppings until serving time. This keeps the flavors fresh and vibrant. You can freeze your mini cheesecakes for later enjoyment. First, let them cool completely. Then, wrap each cheesecake tightly in plastic wrap. After that, place them in a freezer-safe container. This protects them from freezer burn. Use them within three months for the best taste. In the fridge, your cheesecakes can last about five days. Keep them sealed to maintain their flavor. If frozen, as mentioned, they can last for up to three months. Always check for any signs of spoilage before eating. You can tell mini cheesecakes are done when the edges are set and the center is slightly jiggly. This means they will firm up as they cool. If they look too wobbly, they need more time in the oven. A good baking time is about 18 to 20 minutes at 325°F (160°C). Yes, you can use low-fat cream cheese. However, it may change the texture slightly. Low-fat cream cheese can make your cheesecake less rich and creamy. If you prefer a lighter cheesecake, this is a good option. The best way to serve mini cheesecakes is chilled. Top each one with fresh blueberries for added flavor. You can also sprinkle powdered sugar on top for a nice touch. Present them on a decorative platter for a fancy look. You can buy classic mini New York cheesecakes at many bakeries and grocery stores. Some stores may even sell them in the frozen section. If you want a fresh treat, local bakeries often make these delights daily. You’ve learned about the key ingredients and methods for making mini cheesecakes. I shared tips for smooth batter and a perfect crust. You can explore various flavors and toppings to fit your taste. Plus, I provided storage tips and answered common questions. With these insights, you can bake delicious mini cheesecakes with confidence. Enjoy the process, and don’t be afraid to get creative!

Mini New York Cheesecakes with a Twist

Delicious mini cheesecakes with a graham cracker crust and topped with fresh blueberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened to room temperature
  • 1/2 cup granulated sugar (for cheesecake filling)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • 1 lemon zest (about 1 tablespoon)
  • 1/4 cup fresh blueberries (for topping)

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
  • Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix well until the mixture resembles coarse wet sand, ensuring all crumbs are coated with butter.
  • Form the Crust: Take about a tablespoon of the crumb mixture and press it firmly into the bottom of each muffin liner. This will form a sturdy crust. Bake in the preheated oven for 5 minutes just until set, then remove from the oven and allow to cool slightly.
  • Prepare the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it’s smooth and creamy, about 2-3 minutes. Gradually add in the 1/2 cup of sugar, mixing until fully combined and there are no lumps.
  • Add Flavorings: Add the vanilla extract, then incorporate the eggs one at a time, mixing well after each addition. Next, blend in the sour cream and lemon zest until the filling is smooth and fully combined, creating a luscious cheesecake batter.
  • Fill the Cups: Carefully pour the cheesecake filling over the cooled crusts, filling each muffin liner approximately three-quarters full to allow for slight rising.
  • Bake: Place the filled muffin tin in the oven and bake for 18-20 minutes. The centers should remain slightly jiggly while the edges are set. Once done, remove them from the oven and let cool in the pan for 15 minutes.
  • Chill: Gently transfer the cheesecakes to the refrigerator and allow them to chill for at least 2 hours. This cooling time helps them set properly and enhances their flavors.
  • Serve: To serve, top each mini cheesecake with a few fresh blueberries for a burst of color and flavor.

Notes

For an elegant touch, present the mini cheesecakes on a decorative platter dusted with powdered sugar. Consider garnishing each cheesecake with a fresh mint leaf for an added splash of color and a hint of freshness.
Keyword blueberries, cheesecake, mini desserts