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Mini New York Cheesecakes

Done 3

Okay. I want to make dessert. I want to make a yummy dessert. No, strike that, I want to make a really great, turn someone into putty in your hands, yummy dessert. Wait, but it has to travel well and be easy to make. (Not asking for too much, am I?) The downside? There’s just two of us and how much dessert does anyone really want left over. And throwing away dessert is not an option.

Enter small batch baking and the genius of Christina over at Dessert for Two. She is my go-to site for this sort of thing. These Mini New York Style Cheesecakes were not just good … they were delicious … they were phenomenal. They were so simple to make, they can be thrown together at any short notice.

You know a recipe is successful when someone looks across the table at you, grinning from ear to ear, and the only word that could be mustered is ‘WOW’. And, yes, after that reaction, I will make these for you again and again.

I may experiment a little and instead of the sauce Christina made, cherries, or blueberries, or … well, the possibilities are endless!

This recipe makes 4 mini cheesecakes, using a regular cupcake pan.

  • 6 ozs cream cheese, softened
  • 1 large egg
  • 1/4 C + 2 T sugar
  • 1/2 t vanilla
  • 1/2 t lemon juice
  • 4 Nilla wafers (or other small cookies)

For the sauce:

  • ¼ C sour cream
  • 2 T brown sugar

Preheat oven to 375.

Add 4 paper cupcake liners to a cupcake/muffin pan.

Cookie

Drop a cookie in each liner, flat side down.

NOTE: I used a cookie and a half. The Nilla wafer doesn’t quite fill the entire bottom, and I’m a crusty kind of gal (no comments). I also thought that a few smashed graham crackers with butter might work.

Ingredients

In a small bowl, beat together the cream cheese, egg, sugar, vanilla and lemon juice. Beat very well until combined.

NOTE: You are going to look at this batter and think it’s just not going to be enough or too much, but it’s the perfect amount!

Ready to Bake

Divide the mixture between the cups and bake for 15 minutes.

Baked

Let cakes cool completely, then refrigerate at least 4 hours.

NOTE: They’re a bit puffy when they come out, but as they cool they fall a bit.

Topping

When ready to serve, stir together the sour cream and brown sugar and pour on top of each cake.

NOTE: I zested a bit of lemon on top of each just to make them look pretty – not that they lasted long enough to be seen as pretty. Also, I removed them from the paper liners before serving. Good thing too! Can’t have anyone sitting at the table LICKING paper cupcake liners!

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9 Responses

  1. Yay! So glad you liked ’em! Thanks for all the kind words 🙂

  2. Love these! Adding that blog to my RSS feed!

  3. These look really great! They might even work for Passover with no crust or a crushed up coconut passover macaroon! Thanks for sharing!

  4. Quite intrigued, I must admit…

  5. […] it far simpler to find a recipe on Christina’s lovely site Dessert for Two (remember the Mini New York Cheesecakes?)and bake just enough to satisfy the cookie and chocolate craving. I saw this recipe and knew I had […]

  6. […] fav from my darling Lucinda, I was making a potato roast, another fav from Every Day Food and Mini New York Cheesecakes for […]

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