Target really knows how to suck you into their store. I went in for one thing and ended up with an armful of stuff. Including – cream cheese that was on sale for $0.79. Did I need the cream cheese? Nope. But here we are, making individual cheesecake cups because why not? If you’ve read my post on how to cut your grocery bill, you know that I plan my meals around sales… so cheesecake for dessert it is!
Using these ramekins made things so much easier. Baking cheesecake traditionally is very finicky – they can fall, overbake, crack on the surface… it’s a pain! But using smaller baking dishes eliminates pretty much all of the fuss. And aren’t they just so cute? I wouldn’t exactly call these “mini” – but you can make this same recipe in a cupcake tin instead and get the same results in miniature form.
Baking individual cheesecake cups instead of the entire pan also allows you to get creative with personalizing your toppings, so this works great for families with different preferences. The recipe below has the perfect amount of sweetness: you can eat it plain if you prefer, but adding toppings won’t send the sugar content over the edge.
Each ramekin also equals approximately a slice of cheesecake, so hello portion control. Try it with a strawberry reduction, caramel & nuts, or a mountain of whipped cream!
Individual Cheesecake Cups
- 16 oz. cream cheese
- 4 ct. graham cracker sheets crushed
- 1 tsp. coconut oil
- 2 ct. eggs
- ¼ cup granulated white sugar
- 1 tsp. vanilla extract
- Set out cream cheese and eggs on the counter until they are room temperature.
- Preheat oven to 350°F.
- In a small bowl, mix coconut oil and crushed graham crackers until combined. It will look like wet sand when you are done.
- Spray ramekins with non-stick spray and divide graham cracker mix into 4 portions. Spoon into the bottom of ramekins and use the back of a spoon to pack tightly.
- In a large bowl, whisk cream cheese until smooth.
- Add sugar and vanilla extract and whisk again until combined. Add eggs and whisk until all ingredients are combined thoroughly.
- Pour cheesecake mixture into ramekins, filling to about 3/4 of the way. Depending on the size, you may be able to stretch out your mixture. My sized ramekins gave me 4 good portions.
- On a baking sheet, add about a cup of water to the bottom and place the ramekins on top. This creates steam in the oven to reduce the chance of your cheesecakes cracking!
- Bake for about 25 minutes. Cheesecakes will be jiggly in the middle and lightly golden.
- Let cool for about 15 minutes. Top with your favorite toppings (fruit, caramel, whipped cream) and enjoy!
The Coined Breakdown
- Total Cost per ramekin (equals 1 slice): $0.70
- Total Cost (4 servings): $2.79
- Those Other Guys: $8.95 per slice