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New York Style Petite Cheesecakes

Cheesecake_Recipe main.jpg


½ (9-ounce) package chocolate wafer cookies

⅓ cup plus 4 tablespoons granulated sugar, divided

3 tablespoons unsalted butter, melted

1 (8-ounce) package cream cheese, softened

2 tablespoons heavy whipping cream

1 tablespoon all-purpose flour

½ teaspoon fresh lemon zest

1 teaspoon vanilla extract

1 large egg

¾ cup sour cream

Garnish: blueberries and fresh mint

Special Equipment

The special equipment for this recipe is linked below. As an Amazon Associate, I earn from qualifying purchases. Click on the image to purchase.

Mini Cheesecake Pan

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steps to make

Gather the ingredients. Preheat oven to 350°.


Lightly spray a 12-well mini cheesecake pan with cooking spray.


Place cookies in the work bowl of a food processor, and pulse until finely chopped into crumbs.


In a medium bowl, combine chocolate wafer crumbs, 1 tablespoon sugar, and melted butter, stirring well.


Divide the mixture evenly among prepared wells of the cheesecake pan. Press evenly into a firm layer. Bake for 6 minutes. Let cool completely.


In a medium mixing bowl, combine cream cheese, 1/3 cup sugar, cream, flour, lemon zest, lemon juice, and ½ teaspoon vanilla extract. Beat at high speed until combined and creamy.


Add egg, beating well.


Divide mixture evenly among wells of prepared pan. Bake for 11 minutes.


In a small bowl, combine sour cream, remaining 3 tablespoons sugar, and remaining ¼ teaspoon vanilla extract, stirring well.


Using a 2-teaspoon scoop, divide the mixture among cheesecakes. Bake for 5 minutes. Let cheesecakes cool completely in the pan. Cover the pan with plastic wrap, and refrigerate until very cold, at least 6 hours.


Carefully remove cheesecakes from the pan. Garnish with blueberries and fresh mint.

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