Mini Cheesecakes NY Style


Finally a new cake tutorial because of massive request on facebook!

Here we go! 🙂

Let’s start with what you need:

120g  Graham crackers
50g   unsalted butter
400g Cream cheese
100g Sugar
200g Sour Cream
100g Chocolatchips (optional)
2        Eggs
1         Tbsp Vanilla extract (or more if you like the taste of vanilla)
1 muffinpan for 12 muffins and paper
1 glass


Preheat oven to 150°C!

1. Shred the crackers with rolling pin in a plastic bag or in a blender.


2. Combine the crackers and melted butter in a bowl with a mixer till the texture is similar  to wet sand.

3. Line a muffin pan with muffin papers and put 1 Tbsp of the “wet sand” in each paper.

4. Take a round glass and press it so you get a flat bottom.


5. To make the filling combine cream cheese, eggs, sour cream, sugar, vanilla extract and if you like the lemon zests in the stand mixer with the paddle attachment so no air gets into the filling. If you want you can add chocolatechips to the filling add the chocolatechips and mix it a few seconds to get them even into the filling.

6. with an ice creme scoop put one scoop in each paper if you don’t have a scoop use a Tbsp to fill the cups. Cups should be filled almost all the way to the top of the paper.


7. Put the cheesecakes in the oven at 150°C for about 20-23min.

8. They will still jiggle a bit when you take them out but will fully set when they cool down. When they start cracking take them out otherwise they will over cook!

9. Allow them to cool down completely in the pan and put them in the fridge afterwards.

You can store them for 2-3 days in advance in the fridge before you decorate them with fruitsauce, jam, marmelade or just fresh berries.

I decorated one half of mine with a raspberry sauce made of deepfrozen raspberries (just pureed berries) and fresh raspberries and the other half with berrymix-jam made by my mum and also fresh raspberries.


Instead of the graham crackers you can also use Oreos or “Butterkekse”(like shortbread) or ladyfingers.

Have fun to create your own mini cheesecakes and if you have any questions don’t hesitate to ask!

Mascarpone Frosting

What you need:bananaCC

  • 150g butter
  • 220g Icing Sugar sifted
  • 500g fat reduced/normal mascarpone
  • 60g banana/ raspberries/ strawberries/ coconut flakes/ instant coffee(dissolved in water,cooled down, approx. 3tbsp)/ 1tbsp Vanilla extract or fruits you like



  1. Blend soft, almost melted butter and sugar in a mixing bowl with your stand mixer on high speed till it’s light and fluffy.
  2. Add mascarpone and mix it on middle speed till it’s completely blend but not to liquid but light and fluffy.
  3. Then add the banana or raspberries (if you want you can sift out the seeds then the cream gets smoother) or you add 3 tablespoons of cold coffee or 1 tablespoon of vanilla extract(or more if you like the taste of vanilla 😉 )
  4. Mix it one last time for a second or two on high speed and then put it in the fridge so it can take the flavour in and get stiff to use it as a frosting for a cake or for piping on cupcakes.

Done!😉 There you go Mascarpone Frosting!