Mini New York Cheesecakes are a classic New York Style Cheesecake on a graham cracker crust in bite sized dessert. Top with strawberry or cherry pie filling or whipped cream! Easily dressed up as a holiday cheesecake.
For the Crust:
- 4 whole graham cracker sheets
- 3 tablespoons melted butter
- 1 1/2 tablespoons sugar
For the Filling:
- 16 ounces cream cheese (2 packages)
- 2/3 cup sugar
- dash salt
- 1/4 cup sour cream
- 3/4 teaspoon lemon juice
- 3/4 teaspoon vanilla extract
- 2 eggs plus 1 egg yolk
- Strawberry or cherry pie filling
- Whipped cream
Make the Crust:
Process graham crackers to crumbs in a food processor.
Sprinkle sugar and melted butter oven the crumbs and pulse to combine.
Divide evenly among wells of a mini cheesecake pan or mini muffin pan and press down. You may have extra crumbs if using a mini cheesecake pan. You can bake these in a separate dish.
Bake the crust for 8 to 10 minutes until fragrant.
Make the Filling:
Beat cream cheese until smooth, add half of the sugar and beat until smooth, then add the rest of the sugar and salt. Beat for 1-3 minutes.
Add the sour cream, lemon, and vanilla for 1-3 minutes. Beat the eggs one at a time for 1-3 minutes until filling mixture is super smooth.
Assemble and Bake:
Divide batter evenly among the wells, filling to 3/4 full. If you have extra filling batter left, you may bake it in a separate dish.
Bake for 15 minutes or until filling is set.
Cool to room temperature, then refrigerate for at least 1 hour. Remove cheesecakes from pan and carefully pry off removable bottom from the bottom of each cheesecake. Refrigerate cheesecakes until ready to serve.
Serve with strawberry or cherry pie filling or whipped cream, as desired.