Decadent Easy Mini New York Cheesecakes
Recipe type: Sweets
Cuisine: American
Serves: 12-24
Weight Watchers Info: 6 PointsPlus per serving (if full cupcake size), 3 PointsPlus per serving (if mini cupcake size).
  • ⅔ cup graham crackers, crushed
  • 2 TBSP. butter, melted
  • 2 pkgs. (8 oz. each) low-fat (my substitution) cream cheese, room temperature
  • 1 (14 oz.) can sweetened condensed milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Fresh berries of choice (my substitution over canned pie filling)
  • Chocolate Syrup (optional, approximately 1 tsp. per serving)
  1. Preheat oven to 350 degrees and line 12 muffin cups (or 24 mini 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. The bottom of a glass works great for this; use a shot glass for mini muffin tins.
  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 ¾ 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. If using mini muffin cups, watch closely, the time varies a bit.
  8. Chill completely before removing the paper/foil liners and topping with berries and/or chocolate.
  9. Keep chilled until ready to serve. These will stay creamy and smooth for up to 5 days.
Yield: Serves 12 if using full size muffin/cupcake tins. Serves 24 if using mini muffin/cupcake tins.

Note: These can be made ahead of time and kept in the fridge.
Recipe by The Taste Place at