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A creamy cheesecake square topped with fresh berries and a sweet caramel drizzle on a white plate.

Mini New York Cheesecake (4-Inch Small Batch)

Indulge in a perfectly portioned, creamy New York-style cheesecake with a buttery graham cracker crust, ideal for a small treat or dessert for two. This easy small-batch recipe delivers big flavor without the fuss of a full-sized cake.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1/4 cup graham cracker crumbs
  • 1 tbsp granulated sugar
  • 1.5 tbsp unsalted butter melted
For the Cheesecake Filling
  • 4 oz cream cheese softened, full-fat
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 large egg yolk
  • 1 tbsp sour cream full-fat, room temperature
  • 1 tsp all-purpose flour
  • Pinch salt

Equipment

  • 4-inch springform pan
  • Small mixing bowls
  • Electric Mixer (handheld or stand)
  • Rubber spatula
  • Aluminum foil
  • Small baking sheet
  • Larger baking dish or roasting pan

Method
 

Prepare the Crust
  1. Preheat oven to 325°F (160°C). Wrap the bottom and sides of a 4-inch springform pan tightly with aluminum foil to prevent leaks and create a water bath barrier.
  2. In a small bowl, combine graham cracker crumbs, 1 tbsp granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
  3. Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 5 minutes. Remove from oven and let cool slightly while preparing the filling.
Make the Cheesecake Filling
  1. In a medium mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 1-2 minutes. Scrape down the sides of the bowl.
  2. Add 1/4 cup granulated sugar and continue to beat on medium-low speed until just combined, about 30 seconds. Do not overmix.
  3. Stir in the vanilla extract, egg yolk, sour cream, all-purpose flour, and a pinch of salt. Mix on low speed until just combined and smooth. Be careful not to incorporate too much air into the batter, as this can cause cracks.
Bake the Cheesecake
  1. Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
  2. Place the springform pan inside a larger baking dish or roasting pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan (this creates a water bath, ensuring even baking and preventing cracks).
  3. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  4. Turn off the oven, crack open the oven door slightly, and let the cheesecake cool in the water bath inside the oven for 1 hour. This slow cooling helps prevent cracking.
  5. Remove the cheesecake from the oven and the water bath. Carefully remove the foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours.
  6. Once completely cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
Serve
  1. Carefully run a thin knife around the edge of the pan before releasing the springform collar.
  2. Serve plain or with your favorite toppings like fresh berries, fruit sauce, or whipped cream.

Notes

For best results, ensure all cold ingredients (cream cheese, sour cream) are at room temperature. This helps create a smooth, lump-free batter. Do not overmix the batter, especially after adding the egg, as excessive air can cause cracks. A water bath is crucial for a creamy, crack-free cheesecake.