These personal sized individual cheesecakes make the perfect dessert! It’s a classic cheesecake recipe baked over graham cracker crumbs and topped with a homemade strawberry compote. This recipe is perfect for those who want to control portions or make cheesecake without a springform pan!
Individual Ramekin cheesecakes are bigger than mini cheesecakes, but smaller than full-size. Their small portion size is perfect because it’s roughly the equivalent of one-slice of regular cheesecake.
The ramekin size I used is 8 ounces and this recipe makes exactly 4 personal cheesecake desserts.
Rather than making a traditional graham cracker crust, this recipe uses crushed graham crackers at the bottom of the ramekin- this is not a formed crust. This makes it easier to stick those tasty crumbs to the cheesecake while eating, and creates a really satisfying crunch to the overall dish!
You do not need any melted butter for this recipe which saves a wee bit of calories. I also use lowfat graham crackers which my family didn’t even notice–SCORE!
Making these personal cheesecake desserts is really simple. You will need the following easy to source ingredients.
Cream Cheese. I used 12 ounces of room temperature cream cheese. You can use 8 ounces of regular cream cheese and 4 ounces of lowfat cream cheese if you wish. It works either way and has been tried and tested by myself.
Eggs. You will need 1 large whole egg and 1 large egg yolk only. Make sure they are also room temperature.
Sugar. 3 tablespoons is all you need. If you want to make these low-carb, you can use 3 tablespoons of Sukrin Gold.
Vanilla Extract. 1 + 1/2 tsps for the perfect POP of vanilla
Graham Crackers. I used lowfat graham crackers that I crushed in a bag with a rolling pin–easy peasy. You can use SKIP the graham crackers and make a crustless cheesecake for low-carb diets.
How to Make Cheesecake in a Ramekin
Preheat the oven to 350 degrees Fahrenheit.
Spray 4, 8-ounce ramekins with nonstick spray.
Crush your graham crackers until semi-fine. It is okay if they have some texture to them.
Fill each ramekin with an even amount of graham crackers crumbs.
In a medium bowl, cream room temperature cream cheese until smooth.
Add in egg, sugar, and extract and mix until creamy.
Fill each ramekin with batter. This fills 4 ramekins 3/4 of the way.
Add 1 cup of water to a baking sheet and place the 4 ramekins on it.
This provides steam in the oven so they do not crack as much.
Bake for 30 minutes on the center oven rack.
Allow cheesecake to cool for at least 15 minutes before enjoying! These will already be perfectly firmed!
How to Tell When Your Cheesecake is Done
This recipe bakes for 30 minutes total time. The cheesecakes will be puffy, might be cracked and will have a smooth, firm top. A toothpick inserted into the middle will bot be wet when removed.
Can These Cheesecakes Be Made Ahead of Time?
Yes, these cheesecakes can be made ahead of time. While I would not freeze these due to them being in ramekins, you can refrigerate them for up to 5 days for best taste. I recommend adding the strawberry compote directly before consuming.
How to Serve Individual Cheesecakes in Ramekins
I served mine with a homemade strawberry compote and canned whipped cream. You can serve yours plain, with fresh fruit, whipped topping or caramel. The beauty of this recipe is that it can be eaten warm & is so yummy!
Personal Sized Individual Cheesecakes
- 8-ounce ramekins (4)
- Large Baking Sheet
- 12 oz cream cheese room temperature
- 1 large egg yolk
- 1 large egg
- 4 tablespoons granulated sugar
- 1½ teaspoons vanilla extract
- 1 cup crushed graham crackers
- Preheat the oven to 350° Fahrenheit.
- Spray 4, 8-ounce ramekins with nonstick spray.
- Crush your graham crackers until semi-fine. It is okay if they have some texture to them. You can use a food processor, or place them in a bag and go over them with a rolling pin.
- Fill each ramekin with an even amount of graham crackers crumbs.
- In a medium bowl, cream room temperature cream cheese until smooth.
- Add in egg, yolks, sugar, and extract; mix until creamy.
- Fill each ramekin with batter. This fills 4 ramekins 3/4 of the way.
- Add 1 cup of water to a baking sheet and place the 4 ramekins on it. This provides steam in the oven so they do not crack as much.
- Bake for 30 minutes.
- Allow cheesecake to cool for at least 15 minutes before enjoying! These will already be perfectly firmed!