Mini New York Cheesecakes


These beautiful mini cheesecakes are so smooth and creamy, they are perfect dessert snacks that have a sturdy crust and creamy filling, simply because they’re baked in a water bath. Both adults and children will snatch these mini cheesecakes up fast because they are oh so creamy and delicious!

This recipe yields 8 mini cheesecakes.


  • 1/4 cup + 2 tablespoons finely ground graham crackers
  • 2 1/4 teaspoons unsalted butter, melted
  • 2 1/4 teaspoons sugar
  • 250 grams cream cheese, room temperature
  • 1/4 cup + 2 tablespoons sugar
  • Pinch of salt
  • 1/4 teaspoon pure vanilla extract
  • 1 large egg, room temperature


  1. Preheat oven to 325°F.
  2. Line muffin tins with paper liners.
  3. Stir together ground graham crackers, butter, and sugar to make graham crust. Press 1 tablespoon crust mixture firmly into bottom of each lined cup. Bake until set, about 5 minutes. Transfer tins to a wire rack to cool.
  4. Using an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed.
  5. Turn mixer to low speed, add remaining sugar for cheesecake in a steady stream.
  6. Add salt and vanilla; mix until well combined.
  7. Add the egg, beating until just combined.
  8. Spoon 2 tablespoons filling over crust in each cup.
  9. Pour enough hot water into pan up till 3/4 of the way up sides of cups.
  10. Bake, until filling is set, about 25 minutes.
  11. Carefully remove muffin tray from water bath and transfer to wire racks to cool completely.
  12. Refrigerate (in tins) at least 4 hours (or out of tins up to 5 days in airtight containers).
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