Individual NY Cheesecakes {with Black Cherry Topping}

by Chrissy

NY Cheesecake w Cherry Topping_LYK4

Before this, I hadn’t really ventured into the cheesecake realm, but after I pulled this little stunt for a New York themed party, I think I’ll be dabbling with various homemade cheesecake recipes, in the near future.

They are just delectable morsels of goodness and really quite simple to make.

NY Cheesecake w Cherry Topping_LYK2

An NY cheesecake is typically served plain, or with a berry topping, so I went ahead and dressed it up a bit.

NY Cheesecake w Cherry Topping_LYK3

These cherries really added such a great touch. If you aren’t a fan of cherries, you can sub strawberries or another berry of your choice.

Or you can just top it with whatever kind of topping that you so desire. I’ve got my heart set on peaches next, before they scurry out of season!

NY Cheesecake w Cherry Topping_LYK5

You can easily make this into a whole cheesecake, using a spring-form pan, but the mini ones are just so perfect.

Yea, some if us need portion control when it comes to homemade desserts…but you can see why.

NY Cheesecake w Cherry Topping_LYK6

These little NY Cheesecakes are super easy to serve up at a party, for an individual and gourmet treat.


Individual NY Cheesecakes {with Black Cherry Topping}

Adapted from Smitten Kitchen

Makes 24-28 muffin-sized cheesecakes


For the crust:

48 Nilla Wafers – finely ground in food processor or blender

6 Tbsps unsalted butter, melted

5 Tbsps sugar

pinch of salt


For the cheesecake filling:

4 (8-ounce) packages cream cheese, softened to room temperature

1 1/2 cups sugar

7 Tbsps all-purpose flour

1 tsp finely grated lemon zest

1/2  tsp finely grated orange zest

3  large eggs

2 large egg yolks

1 tsp pure vanilla extract


For the black cherry topping:

24 oz. frozen black cherries ( 1 ½ bags)

1/8 cup, plus 2 Tbsps sugar

2 1/2 Tbsp fresh lemon juice

1 1/2 Tbsps cornstarch

2/3 cup water



Preheat oven to 350.

Line muffin tin with foil liners and set aside.

Mix together the crust ingredients and press into bottom of the muffin liners, only enough to cover the bottom about 1/4 inch (not up the sides). Bake for 6-8 minutes, until the crust has slightly hardened; set aside, to allow crust to cool while preparing cheesecake filing. 

For filling, beat together softened cream cheese, sugar, flour and lemon and orange zest with an stand mixer until smooth. Add vanilla, then the eggs and yolks, one at a time, beating on low speed until each ingredient is well incorporated. Scrape bowl down a couple times, between additions.  Beat for anther 30 seconds or minute on a medium speed. When filling is very smooth use a small scoop to fill muffin liners, leaving a little less than 3/4 inch space at the top.

Bake cheesecakes for 20-23 minutes.  When done the tops will be puffed and slightly cracked.  Remove from oven and allow to cool in pan for 5 minutes and then, carefully, transfer to wire rack to cool to room temperature, for about 20-30 minutes.  Chill until ready to serve, at least 2 hours.

For the cherry topping, add all ingredients in a shallow saucepan and bring to a boil over medium-high heat. Stirring often, let boil for 2-3 minutes, until liquids thicken. Remove from heat and allow to cool before topping cheesecakes.


From the Little Yellow Kitchen,


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