Personal Sized Individual Cheesecakes
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!
Servings: 4 people
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!
These are not too sweet so they are best with a topping.
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!
These last up to 5 days in the fridge covered tightly. They cannot be frozen due to the ramekins.
Nutritional values are meant to be a guide and may not be accurate.
Serving: 1g | Calories: 360cal | Carbohydrates: 13g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 183mg | Sodium: 291mg | Potassium: 133mg | Sugar: 12g | Vitamin A: 1266IU | Calcium: 95mg | Iron: 1mg