Tasty Tuesday: Mini New York Cheesecakes

The one thing I love so much about being a foodie is that not only am I able to experience great food while dining out but get to to have fun in my own kitchen. My dad was always the one in the kitchen, and rightfully so, my mom’s cooking is still terrible (sorry, not sorry). Cooking for friends is such a personal activity for me since I put a lot of effort and love into whatever I am whipping up. Like most things in my life, the best work I do is always for people that I respect and value. My culinary creations get a bit much to consume on my own so I pawn them off to my willing guinea pigs at work. Hey, they haven’t gotten sick from my food and certainly haven’t complained about me feeding them, so I must be doing something right 🙂

One of my fave go- to desserts to take to parties or when I’m hosting is mini new york cheesecakes. I warn you that this is not for those individuals counting calories. If you’re on a strict diet, I suggest you take a hard pass on this recipe. Anyhow, I hope you like it!

Mini New York Cheesecakes
(Yields 18-24 extra large cupcakes)


15-20            graham crackers, crushedmini-cheesecakes
4                    tbsp  butter, melted
1 tbsp           white or brown sugar
1 tbsp           cinnamon (optional)


4 pkgs          cream cheese (room temperature)
1-1/4 cups   white sugar
3/4 cups      milk
4                    large eggs
1/4 cup        flour
1 cup            sour cream
1 tbsp          vanilla extract
1 tbsp          lemon zest


Pre-heat oven to 350F degrees.

Combine graham cracker crumbs, melted butter and sugar and press down into paper holders.

Mix cream cheese and sugar until smooth. Combine milk. Combine egg one egg at a time (mix to integrate).

In a separate bowl, sift flour into sour cream, lemon zest and vanilla extract mixture and mix well. Combine this mixture with cream cheese mixture until smooth.

Spoon 2-3 tbsps on mixture into the cupcake pans until mixture is evenly distributed. Place into oven for 25-35 minutes (timing dependent on type of oven). Remove from oven, cool in pan for about 30 minutes, remove individual cakes to wire rack to cool for another 45-60 minutes. Place cakes into fridge to cool for 1.5 to 2 hours, so cakes are cooled.

Optional: Add toppings such as fresh fruit, pie toppings, chocolate sauce, whipped cream



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