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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.

Enjoy!

Print Recipe

Mini New York Cheesecakes for Two (or Four!)

angiesopenrecipebox.com

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 mins

Cook Time31 mins

Course: Dessert

Cuisine: American

Servings: 4

Calories: 654

Equipment

• 2 4-inch mini springform pans

Ingredients

• 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

Instructions

• 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.

EXTRA TIP:

VARIATION: Instead of strawberries, use any fresh fruit you like.  The glaze stays the same.  You can also use a pie filling on top.

Nutrition

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.