Mini New York cheesecakes

Mini New York cheesecakes

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(8 ratings)

Prep: 45 mins Cook: 40 mins Plus overnight setting


Makes 48 squares or 96 rectangles

Everyone's favourite dessert is now bitesize! This simple-to-make traybake can be cut into mini bites for the ultimate sweet canapé

Nutrition and extra info

Nutrition: per serving

  • kcal124
  • fat8.6g
  • saturates5.2g
  • carbs10g
  • sugars7.9g
  • fibre0.1g
  • protein1.5g
  • salt0.4g
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  • 250g ginger snap biscuit
  • 100g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 250g cream cheese
  • 200g soured cream
  • 3 large eggs
  • 250g caster sugar
  • 1 level tbsp cornflour
  • 1 tsp vanilla extract
  • 1 lemon, finely grated rind and juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 150ml double cream
  • 2-4 tbsp lemon curd or fresh raspberries, to decorate


  1. Heat the oven to 160C/140C fan/gas 3. Line the base and sides of a 20x30cm shallow cake tin with baking parchment.

  2. Put the ginger biscuits into a food processor and whizz to very fine crumbs. Add the melted butter, using the pulse until well mixed. Tip the mixture into the tin and spread out evenly. Using the back of a metal spoon, press the mixture down firmly.

  3. Clean the food processor bowl and add the ricotta, cream cheese, soured cream, eggs, caster sugar, cornflour, vanilla extract, lemon rind and juice. Whizz until smooth, then pour the mixture into the cake tin. Bake in the oven for about 40 mins until the mixture is lightly set all over. Remove and allow to cool to room temperature.

  4. Whisk the cream to soft peaks. Spread thinly over the top of the cheesecake. Chill the cheesecake overnight.

  5. To serve, remove the cheesecake from the tin and peel the paper from the sides. cut into 48 small squares or halve again to make 96 rectangles. Arrange on a serving plate. Put the lemon curd into a small disposable piping bag. Snip off the end and pipe zigzags on the cheesecakes. Alternatively, place a small raspberry on top of each square.

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Comments, questions and tips

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9th Dec, 2019
I made these in cupcake cases and they held their shape completely! Took them to work and everyone raved about them. Will be making them for my sweet table at my wedding so glad the trial run was such a hit!
15th Sep, 2019
This cheesecake is brilliant, took to a party and was asked repeatedly for the recipe- As with previous posts I didn’t bother with the cream layer, didn’t feel the extra calories were needed!
7th Mar, 2015
This is yummy! I halved ingredients, didn't bother with cream layer and used half fat cream cheese. I heated the lemon curd before drizzling over top with a spoon. I'd be pleased if anyone has any tips on how to remove the sheet of greaseproof from the base, though!
18th Aug, 2016
Oh no, I did that once..mistook greaseproof for parchment and it stuck to flapjacks. I'm afraid I just had to eat the flapjack then spit out the paper when I got to it!!!!
26th Feb, 2014
Oh my, this is delicious! I suspect it would be just as good without the cream layer, which does make it a bit hard to cut into nice, neat pieces. Very easy to make - far too easy to eat! I'd give it 5 stars but the rating link doesn't want to work
1st Jan, 2014
These are so tasty and very easy to make. I made these for Christmas evening buffet and they went down a treat. I found that I needed to cook it for a further 10 minutes and then let it cool off in the oven. This helps to stop the cheesecake from splitting.
20th Oct, 2013
lovely cheesecakes! quick method, great with or without cream. took out the oven when it seemed set,wasn't browned on top at all but seemed like a good bake, lovely and creamy
23rd Jul, 2013
Fantastic recipe, quick, easy and delicious! I thought the lemon curd on top may not be necessary, but it really adds to the all round flavour. Will definitely be making again.
louis_branson's picture
1st Jul, 2019
dont freeze them
Ann Spencer's picture
Ann Spencer
27th Nov, 2018
Could I freeze these ahead of time?
louis_branson's picture
1st Jul, 2019
i did and it didnt work
goodfoodteam's picture
27th Nov, 2018
Thanks for your question. We don't recommending freezing this but you can make them up to the end of step 4 the day before.
21st Oct, 2014
Will a swiss roll tin work for making this? Thanks
goodfoodteam's picture
7th Nov, 2014
Hi there thanks for your question, yes a Swiss roll tin should work fine for this recipe.
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