Mini New York Cheesecake Bites

$To make these delightful mini cheesecakes, gather the following ingredients: - 1 cup graham cracker crumbs - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted - 16 oz cream cheese, softened - 1 cup sour cream - 3/4 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 tablespoon freshly squeezed lemon juice Each ingredient plays a key role. The graham cracker crumbs form the crust, while cream cheese gives the cheesecake its rich flavor. Sour cream adds creaminess, and lemon juice brightens the taste. For this recipe, you will need some essential supplies: - Standard muffin tin - Paper liners for the muffin tin - Medium mixing bowl - Large mixing bowl - Electric mixer - Measuring cups and spoons - Spatula These tools help ensure smooth preparation and easy baking. The muffin tin is crucial for shaping and baking the cheesecakes evenly. Top your mini cheesecakes with fresh berries for a tasty finish. Here are some great choices: - Strawberries - Blueberries - Raspberries Fresh berries add color and flavor. You can mix and match them for a beautiful presentation. They also bring a burst of freshness that pairs well with the creamy cheesecake. {{ingredient_image_2}} First, preheat your oven to 325°F (160°C). This is key for perfect baking. Next, line a standard muffin tin with paper liners. Make sure they fit well. In a medium bowl, mix 1 cup of graham cracker crumbs with 1/4 cup of granulated sugar. Pour in 1/2 cup of melted unsalted butter. Stir until it looks like wet sand. This mixture forms the crust. Scoop this mix into each paper liner. Press it down firmly with your fingers or a glass. You want a solid base for your cheesecake. Now, let’s make the filling. In a large bowl, beat 16 oz of softened cream cheese with an electric mixer. Mix until smooth, which takes about 2-3 minutes. Add 1 cup of sour cream, 3/4 cup of granulated sugar, and 2 large eggs. Don’t forget 1 teaspoon of pure vanilla extract and 1 tablespoon of fresh lemon juice. Mix on low speed first, then increase to medium. Blend until it’s smooth and lump-free. Carefully pour this cheesecake batter over each crust. Fill each cup about 3/4 full. Bake in your preheated oven for 18-22 minutes. Look for set edges and a slight jiggle in the center. Once baked, turn off the oven. Leave the cheesecakes inside with the door slightly open for 30 minutes. This helps prevent cracks. After that, take them out and let them cool at room temperature. Refrigerate for at least 4 hours or overnight. This makes them firm and tasty. When you’re ready to serve, top each cheesecake with fresh berries. Mix strawberries, blueberries, and raspberries for color and flavor. Enjoy your classic mini New York cheesecakes! To get the best texture, always use room temperature cream cheese. Cold cream cheese can lead to lumps. Mix the batter gently to avoid adding too much air. Too much air makes the cheesecake puff up, then sink. It's best to bake at a low temperature. This helps the cheesecake cook evenly. For a creamy center, leave a slight jiggle in the middle after baking. One common mistake is overmixing the batter. Overmixing adds air, causing cracks during baking. Another mistake is not cooling the cheesecakes properly. Rapid cooling can cause them to crack. Make sure to let them cool in the oven with the door slightly open. Lastly, don’t skip the refrigeration step. This step firms up the cheesecake and enhances the flavor. Using a good muffin tin helps create the perfect shape. Non-stick pans make removal easier. Paper liners ensure clean serving and help with easy cleanup. An electric mixer saves time and ensures a smooth batter. Finally, keep a thermometer handy to check the oven temperature. Baking at the right temperature is key for success. Pro Tips Use Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother, lump-free batter. Don’t Overmix: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake bites. Check for Doneness: The mini cheesecakes should have a slight jiggle in the center when you take them out of the oven. They will continue to firm up as they cool. Chill for Best Texture: Refrigerate the cheesecake bites for at least 4 hours, or overnight if possible, to enhance their flavor and texture. {{image_4}} You can change the flavor of your mini cheesecakes easily. For a chocolate twist, add 1/2 cup of melted chocolate to the cream cheese mix. This makes a rich and creamy chocolate cheesecake. If you want a fall flavor, stir in 1 cup of pumpkin puree and a teaspoon of pumpkin spice. The pumpkin adds a nice spice and color. Switch up the crust for a fun change. Instead of graham cracker crumbs, crush Oreo cookies for a chocolatey base. This pairs well with the classic cheesecake flavor. For a nutty taste, use almond flour mixed with melted butter. This gives your mini cheesecakes a unique crunch. While fresh berries are a great topping, you can try other options. Add a drizzle of chocolate or caramel sauce for extra sweetness. You can also sprinkle crushed nuts or coconut flakes on top for a crunchy texture. Whipped cream makes a lovely addition too, adding a light and airy touch to your dessert. To keep your mini cheesecakes fresh, place them in an airtight container. You can stack them, but use parchment paper between layers to avoid sticking. Store them in the fridge. They will stay good for about five days. You can freeze these mini cheesecakes if you want to keep them longer. Let them cool completely first. Wrap each cheesecake in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. To eat, just thaw them in the fridge overnight before serving. The shelf life of your mini cheesecakes is about five days in the fridge. However, they taste best within the first three days. If you notice any off smells or changes in texture, it's best to throw them away. To enjoy, top them with fresh berries just before serving for a burst of flavor. Yes, you can make these mini cheesecakes ahead of time. They are great for meal prep. After you bake them, let them cool completely. Then, cover them well in the fridge. They taste even better the next day! This way, the flavors mix nicely. You can also freeze them for up to three months. Just thaw them overnight in the fridge before serving. For gluten-free options, use gluten-free graham cracker crumbs. If you're dairy-free, swap cream cheese with a dairy-free cream cheese. You can use coconut cream for the sour cream. For a lower-sugar option, try using a sugar substitute. Always check labels to ensure they meet your needs. You will know they are done when the edges are set. The centers should have a slight jiggle, not wet. This means they will firm up as they cool. Baking them for 18-22 minutes works for most ovens. If you check them and they look good, you can turn off the oven. Leave them inside for a bit to cool down slowly. You learned how to make classic mini New York cheesecakes. We covered key ingredients, simple steps, and useful tips. You now know how to avoid common mistakes and try fun flavor variations. Storing cheesecakes properly helps them last longer. Remember, these treats are easy to share and impress friends. Enjoy your baking journey!$

Mini New York Cheesecake Bites

Delicious mini cheesecakes with a graham cracker crust, topped with fresh berries.

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Prep Time 20

Cook Time 22

Total Time 4 40

Course Dessert

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

1 cup graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened to room temperature
1 cup sour cream
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
to taste Fresh berries (strawberries, blueberries, raspberries) for topping

Instructions

Preheat your oven to 325°F (160°C). Line a standard muffin tin with paper liners, ensuring they fit snugly.
In a medium-sized mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Stir together until the mixture resembles wet sand and is evenly mixed.
Distribute the graham cracker mixture evenly into the bottom of each paper liner, pressing down firmly with your fingers or the bottom of a glass to create a solid crust.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is smooth and creamy, approximately 2-3 minutes.
Add the sour cream, 3/4 cup of granulated sugar, eggs, vanilla extract, and lemon juice to the bowl. Mix on low speed until just combined, then increase to medium speed and blend until the mixture is completely smooth and free of lumps.
Carefully pour the cheesecake batter over each prepared crust in the muffin tin, filling each cup approximately 3/4 full to allow space for rising.
Bake in your preheated oven for 18-22 minutes, or until the edges are set and the centers have a slight jiggle—this indicates they will firm up as they cool.
Once baked, turn off the oven and leave the cheesecakes to cool inside with the oven door slightly ajar for 30 minutes; this helps prevent cracking.
After cooling, remove the cheesecake bites from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow them to firm up fully.
When ready to serve, add a generous topping of fresh berries on each cheesecake bite for a pop of color and flavor.

Notes

Serve these delightful cheesecake bites on a tasteful platter, garnished with a sprig of fresh mint and a light dusting of powdered sugar for an elegant touch.

Keyword cheesecake, mini desserts, New York cheesecake