Mini Cheesecake for Two
A cozy, no waste dessert perfect for two, featuring a creamy, dreamy cheesecake with a simple crust and easy technique.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 32 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 ounces (225g) full-fat cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons (45g) sour cream
- 1/2 cup (50g) graham cracker crumbs
- 3 tablespoons (43g) unsalted butter, melted
Instructions
- Prepare the crust: Mix graham cracker crumbs and melted butter until mixture resembles wet sand. Press evenly into the bottom of two 4-ounce ramekins to form a firm base.
- Mix the filling: Beat softened cream cheese until smooth. Add sugar and mix until combined. Add egg, vanilla extract, and sour cream, mixing after each addition until thick but pourable.
- Fill the ramekins: Divide filling evenly between the two crust-lined ramekins and smooth the tops.
- Bake: Preheat oven to 325°F (160°C). Place ramekins on a baking sheet and bake for 18-20 minutes until edges are set but centers slightly jiggle.
- Cool and chill: Let cheesecakes cool to room temperature, then refrigerate for at least 2 hours or overnight to firm up.
Notes
Use room temperature cream cheese to avoid lumps. Do not overbake; the center should jiggle slightly when done. Press crust firmly to prevent crumbling. Chill thoroughly for best texture. Use fresh vanilla extract for best flavor.
Nutrition
- Serving Size: 1 mini cheesecake (1
- Calories: 350
- Sugar: 18
- Sodium: 210
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 28
- Fiber: 1
- Protein: 7
Keywords: mini cheesecake, cheesecake for two, no waste dessert, easy cheesecake, cozy dessert, small batch cheesecake