bite-size new york style cheesecake

★★★★★ 2
frilled2b avatar
By Christine Cuneo
from Tonawanda, NY

My old man is from New York so I don’t have to tell you when he wanted cheesecake and I made a Jell-O Cheesecake from a premix he was a bit unenthusiastic. So it was imperative I learned to make New York-style cheesecake. These are wonderful little treats. I have to admit he was right, nothing compares. I used many online recipes and tweaked them until Dennis fell in love with these little tidbits. The recipe can be made with graham cracker, wafer, or chocolate cookie crust. The ones in the picture were graham crackers because that was what I had.

Blue Ribbon Recipe

We made these bite-size cheesecakes with a graham cracker crust and a Nilla wafer crust. Both are delicious! The New York-style filling is creamy and smooth with a hint of lemon flavor in each bite. They're easy to prepare and bake in no time. A great addition to a dessert table or cookie platter. We opted to add a little bit of fruit topping on top. They're great without the topping too.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 30 bite size
prep time 1 Hr
cook time 25 Min
method Bake

Ingredients For bite-size new york style cheesecake

  • GRAHAM CRACKER CRUST
  • 1 1/4 c
    graham cracker crumbs; from 9 full-size crackers (18 squares total)
  • 1/4 c
    sugar
  • 1/3 c
    (5 tablespoons plus 1 teaspoon) butter, melted
  • NILLA WAFER CRUST
  • 24
    Nilla wafers, finely ground
  • 3 Tbsp
    melted butter
  • 3 Tbsp
    sugar
  • pinch
    salt
  • CHEESECAKE FILLING
  • 2 pkg
    cream cheese, softened (8 oz each)
  • 3/4 c
    sugar
  • 3 Tbsp
    plus 1 teaspoon all-purpose flour
  • 1 tsp
    finely grated lemon zest
  • 2 lg
    eggs
  • 1/2 c
    sour cream
  • 1/4 tsp
    vanilla

How To Make bite-size new york style cheesecake

  • Crust ingredients in a bowl.
    1
    Stir together crust ingredients.
  • Crust ingredients pressed into mini muffin tins.
    2
    Press into the bottom of mini muffin liners. You just want the crust to cover the bottom of the liner. You’ll probably have some crust leftover. Bake crusts for 6 minutes @ 325 F. Allow crust to cool. (Turn up the oven for cakes to 350.)
  • Cheesecake ingredients combined in a bowl.
    3
    Beat together cream cheese, sour cream, sugar, flour, and zest with an electric mixer until smooth. Add vanilla, then eggs, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions.
  • Cheesecake batter poured into muffin tins.
    4
    When the filling is very smooth, use a measuring cup with a pour spout to fill mini muffin liners.
  • Bite-size cheesecakes baking in the oven.
    5
    Bake cheesecakes for 20 minutes @ 350 F. The tops will be puffed and slightly cracked when done.
  • Bite-size cheesecakes cooling on a wire rack.
    6
    Allow to cool in the pan for 5 minutes and then remove to wire rack to cool to room temperature. Chill until ready to serve (at least 2 hours).
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