It’s easy to make New York Cheesecakes for Two (or Four!) using two small four-inch mini Wilton springform pans.

I love making these when a large cheesecake is too much.

I add my favorite sour cream topping and then fresh strawberries with a glazed topping. You can use any fruit you wish, but use the glaze. It helps keep the fruit looking fresh.

I have so many favorite cheesecake recipes that I adapt using these mini springform pans!

Actually you can cut these mini cheesecakes in half and get 4 servings since these are pretty large mini ones! Eat one half today, then the other half another day! I give the nutritional count for eating a half one of these minis. But I have seen people eat a whole 4-inch one!

See some pictures in the slideshow below.


Mini New York Cheesecakes for Two (or Four!)

It's easy to make New York Cheesecakes for Two (or Four!) using four-inch mini Wilton springform pans. They are great for individual servings of cheesecake when a whole cheesecake is too much.  I added my favorite sour cream topping on the cheesecake and then topped that with glazed fresh strawberries. Nutrition Values are for 4 servings, although I have seen people eat one of these no problem!
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Prep Time20 minutes
Cook Time31 minutes
Course: Dessert
Cuisine: American
Servings: 4
Calories: 654


  • 2 4-inch mini springform pans


  • 2 tablespoons butter melted
  • 2 tablespoons sugar
  • 1/2 cup graham cracker crumbs
  • 8 ounces cream cheese room temperature
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 1 tablespoon flour
  • 1 cup sour cream
  • 2 1/2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 4 strawberries
  • 1/4 cup apple jelly
  • 1/2 teaspoon water


  • CRUST: Preheat the oven to 350ºF.
  • In a small bowl, mix the graham cracker crumbs and sugar.
  • Add the melted butter.
  • Divide the crumbs evenly into two four-inch mini springform pans and press them down firmly onto the bottom of the two pans.
  • Bake the crusts for 6 minutes. Remove them from oven.
  • FILLING: With a mixer on medium speed, beat the cream cheese, sour cream and sugar.
  • Beat in the egg and mix well.
  • Add the vanilla extract, lemon juice, and flour and mix until well-blended.
  • Pour the filling over the crusts and bake at 350ºF. for 15 minutes.
  • SOUR CREAM TOPPING: In a small bowl, whisk together by hand the sour cream, sugar, and vanilla extract.
  • After the cheesecakes have been in the oven for the first 15 minutes, spread the Sour Cream Topping on top of the cheesecakes, and bake for another 10 minutes.
  • Turn off the oven, but open the oven door slightly, and let the cheesecakes remain in the oven for 45 minutes.
  • Remove them from the oven and let them sit on a wire rack for 15 minutes. Cover them and chill them in the refrigerator for a few hours before adding the fruit topping.
  • GLAZED STRAWBERRY TOPPING: In a small bowl, mix the apple jelly and water then microwave it for a minute to thin it out.
  • Place the strawberries on top of the cheesecakes and brush them with the glaze.
  • Store the cheesecakes covered in the refrigerator.
    When ready to serve, unlock the springform pans and use a metal spatula to slide the mini cheesecakes onto serving plates.


VARIATION: Instead of strawberries, use any fresh fruit you like.  The glaze stays the same.  You can also use a pie filling on top.
Calories: 654kcal | Carbohydrates: 58g | Protein: 8g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 164mg | Sodium: 342mg | Potassium: 258mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1535IU | Vitamin C: 10mg | Calcium: 165mg | Iron: 1mg

I previously posted this recipe on my website in June, 2014.

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