Irresistible Single Serve Cheesecake: Perfect Mini Desserts Every Time

Craving cheesecake but don’t want to bake a whole cake? These Single Serve Cheesecakes are the answer! Baked in a muffin tin with a simple graham cracker crust, this small batch recipe makes just four perfectly portioned cheesecakes. It’s easy to double or triple if you need more, but this recipe is ideal for a treat for yourself or a small gathering.

Vertical photo of four mini cheesecakes in muffin liners with a half strawberry on top.

Why This Single Serve Cheesecake Recipe is a Must-Try

While we all love a classic loaf pan cheesecake, sometimes a smaller, more manageable dessert is exactly what you need. These mini cheesecakes, also known as individual cheesecakes, are not only adorable but also perfectly portioned, preventing any temptation to overindulge. Unlike some desserts, like a mini egg cheesecake that you can always eat more of, these single serving cheesecakes offer just the right amount of sweet satisfaction.

This recipe for single serve cheesecake has been refined over years, inspired by a college roommate’s ingenious shortcut of using a nilla wafer for the crust (pre-Pinterest days!). This method, similar to how mini strawberry cheesecakes are made, ensures a fuss-free and delicious dessert.

The beauty of single serve cheesecakes baked in muffin cups is their built-in portion control. This recipe yields four mini cheesecake cupcakes – a perfect pair for two people to enjoy, leaving no leftovers to tempt you later. If you’re looking for more dessert ideas for smaller portions, this roundup offers some great inspiration.

The Best Recipe for Single Serve Cheesecake You’ll Find

Yes, we’re making a homemade graham cracker crust, even for this small batch of single serve cheesecakes. It’s absolutely worth the minimal extra effort, especially if you appreciate a good cheesecake crust as much as the creamy filling.

The cheesecake filling itself is flavored with vanilla extract and fresh lemon juice. This combination of sweet vanilla and tangy lemon creates a perfectly balanced flavor profile. The addition of an egg ensures a light and fluffy texture in these individual cheesecakes.

If you prefer a different topping than chocolate, consider using microwave lemon curd for a bright and citrusy finish.

Mini Cheesecakes with graham cracker crust, Chocolate and Heart Strawberries

Single Serve Cheesecake Ingredients: Simple and Accessible

Graham Crackers: You’ll need ½ cup of graham cracker crumbs. Pre-crushed crumbs are convenient, or you can easily make your own by crushing about 3 whole graham cracker sheets in a food processor until finely ground.
Butter: 2 tablespoons of melted butter bind the graham cracker crumbs together to form the crust.
Cream Cheese: 4 ounces of cream cheese, softened to room temperature, is essential. Soft cream cheese is crucial for a smooth batter without lumps. Avoid using whipped cream cheese for baked cheesecake as it’s not suitable for baking.
Granulated Sugar: Sweetens the cheesecake to perfection.
Vanilla Extract: Adds a classic warm flavor to the cheesecake.
Lemon Juice: A touch of lemon juice provides a subtle tang that balances the sweetness. Bottled lemon juice works just fine.
Egg: One large egg, at room temperature, contributes to the cheesecake’s light and airy texture. If you forgot to take it out, warm it quickly in a bowl of warm water for 5 minutes.

Optional Toppings for Your Single Serve Cheesecakes:

Chocolate Chips: Semisweet chocolate chips or chopped chocolate bars can be used for a chocolate topping.
Coconut Oil: For a crisp chocolate shell, coconut oil is recommended. Virgin coconut oil adds a hint of coconut flavor. For a softer glaze, heavy cream can be used instead (as in this mini chocolate cake).
Fresh Strawberries: Optional, but heart-shaped strawberries (cut with a tiny heart cutter) add a charming touch. Sliced strawberries, raspberries, or blueberries are also delicious and easy toppings.

Step-by-Step Guide: How to Make Single Serve Cheesecake

Photo of melted butter and crushed graham crackers in small white bowl.

Preheat your oven to 325°F (160°C) – a lower temperature is key for baking cheesecake. Line 4 muffin cups with paper liners.
Combine the graham cracker crumbs and melted butter in a small bowl. Mix until the crumbs are moistened and resemble wet sand.
Divide the crumb mixture evenly among the paper liners. Press firmly into the bottom of each cup using the back of a spoon or a small glass to create a compact crust.

Cream cheese, sugar and vanilla in white bowl.

In a medium bowl, beat together the softened cream cheese, sugar, vanilla extract, and lemon juice until smooth and fully combined. Ensure there are no lumps.
Stir in the egg by hand. Avoid using an electric mixer for this step, as overmixing can incorporate too much air, leading to cracked cheesecakes.

Four raw mini cheesecakes in a muffin pan, before baking.

Divide the cheesecake batter evenly among the prepared muffin cups.
Bake in the center rack of the preheated oven for about 20 minutes. The cheesecakes are done when the tops are set (a gentle touch should not leave batter on your finger). They may puff up slightly but will settle as they cool.
Let the single serve cheesecakes cool completely near the oven to prevent cracking.
Once cooled, transfer them to the refrigerator and chill for at least 4 hours or preferably overnight.
To make the chocolate shell topping (optional): melt chocolate chips and coconut oil in a double boiler or microwave. Spoon a small amount over each chilled cheesecake and return to the fridge to set the chocolate. Garnish with fresh strawberries or your desired toppings before serving.

Storing Your Homemade Single Serve Cheesecake

Mini Cheesecakes with graham cracker crust

Can you freeze single serve cheesecakes?

Yes! Single serve cheesecakes freeze exceptionally well. In fact, enjoying them straight from the freezer is a delicious treat. To freeze, place the cheesecakes on a baking sheet and freeze for 2 hours. Once firm, wrap them individually in plastic wrap and store in a freezer bag for up to 6 months. You can freeze them with or without the chocolate topping. To serve, thaw them overnight in the refrigerator if you prefer them chilled, or enjoy them frozen.

Single Serve Cheesecake Recipe: Frequently Asked Questions

How to know when single serve cheesecakes are done baking?
When the timer goes off, gently touch the top of a cheesecake in the center. If it doesn’t stick to your finger, it’s likely done. The top should look set and may still have a slight jiggle, but not appear overly wobbly. Allow them to cool gradually near the oven to avoid temperature shock.

How to prevent single serve cheesecakes from sinking?
Overmixing the egg is the primary cause of sinking. Excess air incorporated into the batter during mixing can cause the cheesecakes to puff up excessively in the oven and then deflate as they cool. That’s why this recipe instructs to stir in the egg by hand rather than using an electric mixer.

How to prevent single serve cheesecakes from cracking?
To avoid cracks, don’t overmix the batter, especially after adding the egg. Stir in the egg gently by hand. Also, allow the cheesecakes to cool gradually at room temperature near the oven before refrigerating. Sudden temperature changes can cause cracking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients:

½ cup crushed graham crackers (about 3 sheets)
2 tablespoons unsalted butter, melted
4 ounces cream cheese, room temperature
5 tablespoons granulated sugar
½ teaspoon vanilla extract
½ teaspoon fresh lemon juice
1 large egg

Optional Topping:

⅓ cup chocolate chips
1 teaspoon coconut oil
2 fresh strawberries

Instructions:

Preheat oven to 325°F (160°C). Line 4 muffin cups with paper liners.
Combine graham cracker crumbs and melted butter. Press into muffin cups.
Beat cream cheese, sugar, vanilla, and lemon juice until smooth.
Stir in egg by hand.
Divide batter into muffin cups.
Bake for 20 minutes.
Cool near oven.
Chill cheesecakes overnight.
Melt chocolate and coconut oil for topping.
Decorate with chocolate and strawberry hearts (optional).

Recipe Notes:

Make-Ahead Tip: Bake and freeze these single serve cheesecakes in advance. Freeze on a baking sheet for 2 hours, then wrap individually and store in a freezer bag for up to 6 months. Thaw in the fridge overnight before serving.

Nutrition Information:

Yield: 4 servings
Serving Size: 1 cheesecake

Amount Per Serving:
Calories: 358
Total Fat: 23g
Saturated Fat: 13g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 90mg
Sodium: 158mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 28g
Protein: 5g