Some Miniature New York Style Cheesecakes That Are Positively Swoon-Worthy (and Easy!)

Lots of people who love cheesecake assume the delicious dessert originated in New York since it’s commonly referred to as “New York Cheesecake.” However, experts believe that the first cheesecake may have been created in Samos, a Greek Island, around 2,000 B.C. Granted, it probably wasn’t quite the same as the decadent cheesecake we’ve all grown to love, but it was nevertheless a cheesecake of sorts. The cheesecake most of us are familiar with is a one-layer “cake” on a graham-cracker crust, but cheesecake can actually have multiple layers. You will also find cheesecakes with crusts made out of various other crumbled cookies, from digestive biscuits to Oreos.

The creator of this recipe says that they’re inspired by The Cheesecake Factory, a popular restaurant chain that specializes in, you guessed it, cheesecakes. However, the recipe’s creator has never been to one of the famous restaurants because she’s pretty sure they don’t even have one in Spain, which is where she lives. However, she does have a Costco and by what she describes as “some miracle luck,” she found a delicious Cheesecake Factory Cheesecake at her Costco. To make them, the owner of the El Mondo Eats blog blends digestive biscuits in her blender to get them to a crumb texture. However, you can use whatever sort of cookie you like to make the crust.

Of course, you can also buy graham cracker crumbs if you want to make her recipe even easier. Her mini-cheesecakes are New-York-style cheesecakes because the recipe calls for sour cream. Here’s something awesome about New York Cheesecakes: the sour cream makes them more resilient to freezing, so you can bake these little perfect gems in advance and have them on-hand for a quick but completely elegant dessert. Top with a variety of berries and they’re just so exquisite and irresistible. Of course, at my house, a dozen would be wiped out in minutes, but hey, if you live with some restraint, whip up a batch for now and a batch for the freezer.

Here’s an important tip, and she goes over this in the video. To keep your little cheesecakes from cracking, don’t over-whisk the ingredients. The less you can blend them and still get a smooth texture, the better. Also, make sure your oven is cooking at the correct temperature. This is also important: these need to be chilled overnight in the fridge after baking them. Believe it or not, the taste changes a lot.

Watch the video below to see how these are made. They’re so easy!