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Mini New York Cheesecakes!

by Christa on April 27, 2011

Post image for Mini New York Cheesecakes!

This week I made some Mini New York Cheesecakes. The trick to a really smooth, luscious cheesecake filling is sweetened condensed milk. Its so delicious in baked goods and makes for a very creamy texture… but I can’t stand eating it plain! A couple years back while I was in Thailand they offered it as a topping for my icecream. Weird? Not to them, but definitely to me! I think I’ll stick to using it only in my baked goods. 

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Mini NY Cheesecakes:

2/3 cup graham crackers, crushed
2 TBSP. butter, melted
2 pkgs. (8 oz. each) cream cheese, room temperature
1 (14 oz.) can sweetened condensed milk
2 large eggs
2 teaspoons vanilla extract
1 (14 oz.) can cherry pie filling (or other fruit filling)

1. Preheat oven to 350 degrees and line 12 muffin cups with paper or foil liners.
2. In a medium bowl, mix together the crushed graham crackers and melted butter.
3. Pour a rounded TBSP. of the graham cracker crust into each liner. Press down the crust mixture so its compact. (I like to use the bottom of a glass or measuring cup).
4. Bake the crusts for 5 minutes in the preheated oven.
5. While that is baking, beat the cream cheese, sweetened condensed milk, eggs and vanilla extract together until its smooth. (Make sure the cream cheese is room temp or else you’ll get some ugly “cheese chunks”- gross!)
6. Pour the filling into each muffin cup filling it 3/4 full. 
7. Bake at 350 for 18-20 minutes. Cheesecakes should be almost completely set, they will have a slight golden hue on the top.
8. Chill completely before removing the paper/foil liners and topping with your cherry filling.
9. These will stay creamy and smooth for up to 5 days, but they for sure won’t last that long :).

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{ 9 comments… read them below or add one }

Pam April 28, 2011 at 6:24 pm

So cute and tasty!


teresa April 29, 2011 at 12:04 am

these are gorgeous!


The Addicted Baker May 1, 2011 at 12:03 am

Stop it. These are so cute. Just want to eat one right now :)!


Anne May 4, 2011 at 4:11 pm

These look so great and I love the tip about the sweetened condensed milk, I will have to try that!


Deborah May 5, 2011 at 3:38 am

I actually can eat sweetened condensed milk plain – I like it that much! I don't think I've ever put it in a cheesecake – I need to try this out!!


Hailee June 20, 2012 at 2:18 pm

For those of us who have never made a cheesecake you should put what it should look like when it’s done so we know…


Hailee June 20, 2012 at 2:58 pm

Also I followed your instructions to a T and they all fell I even cooked them for 20 min. Ple


Christa June 20, 2012 at 6:19 pm

Hi Hailee,
I’ve never had anyone say the recipe didn’t work. In fact, this recipe is the same as any other mini cheesecake recipe you will find on the web. Did you open the oven door while the cheesecakes were baking? If there is any sort of a draft of air this can cause the cheesecakes to fall.
It also could have been how your oven in calibrated.
Best of luck to you! Let me know if you have any other questions.
-Mini Baker


ShaneAnn January 20, 2014 at 11:36 pm

What if I will use this recipe to make a regular size cheesecake, do I need to bake it in water bath? Million thanks! 🙂


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