Mini New York Cheese Cake
Creamy, easy-to-make Mini New York Cheese Cake baked in mini cheese cake pans—less sweet, gluten-free friendly, and perfectly portioned.
Servings: 8 mini pans
Calories: 219kcal
Equipment
- 8 baking pan 2 inch baking pan
Ingredients
Crust
- 65 gr biscuits
- 23 gr unsalted butter
Cheese filling
- 210 gr cream cheese
- 50 gr sugar
- 1 egg
- 1½ tbsp cornstarch
- 90 gr whipping cream
- 1 tbsp lemon
- ½ tsp vanilla extract
Instructions
- Lightly grease your mini cheese cake pans with butter. Crush the biscuits using a rolling pin and plastic bag, or blitz them in a food processor (Image 1). Melt the butter and pour it over the crushed biscuits (Images 2, 3). Mix well, then divide the mixture evenly between the pans. Use the back of a teaspoon to press and flatten the crumbs gently and evenly into the base (Image 4).
- Place the crust-filled pans in the freezer while you prepare the filling (Image 5). In a mixing bowl, whisk together the cream cheese and sugar until soft and smooth (Image 6). Add vanilla powder, then whisk in the egg until fully incorporated (Image 7). Pour in the whipping cream and lemon juice, and mix until well blended (Image 8).
- Add the cornstarch and whisk until the batter is smooth and lump-free (Images 9, 10). Scoop the batter into the chilled crusts. Place the mini pans inside a larger baking dish, and add about 1 cm of hot water to the outer pan for a water bath (Image 11). Bake in a preheated oven at 320°F (160°C) for about 60 minutes, or until the tops are lightly golden and the surface feels set to the touch (Image 12).
- Remove from the oven and let the cheesecakes cool. Cover with cling wrap and refrigerate overnight to set completely. The next day, gently remove them from the pans, transfer to serving plates, and enjoy with a spoonful of strawberry jam (or your favorite topping)!
Video
Notes
- Soften the cream cheese – Let it sit at room temp for 10–15 minutes so it’s easier to mix with just a whisk and spatula.
- Use loose-bottom or springform pans – They make removal easier. Grease and line with parchment for smooth sides.
- No mini cheese cake pans? – Cupcake liners in a muffin tin work great too!
- Wrap the base with foil – Loose pans can leak during baking, so foil helps keep water out.
- Use a water bath – Place your mini pans in a larger pan with 1 cm of water. It keeps the cheesecakes moist and crack-free.
- Preheat the oven – Always heat to 160°C (320°F) at least 10–15 minutes before baking.
- Room-temp water is fine – No need for hot water. It’ll warm up in the oven and do the job just right.
Nutrition
Serving: 1pan | Calories: 219kcal | Carbohydrates: 14g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 170mg | Potassium: 75mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 620IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 0.4mg