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Individual Cheesecake Cups

Shani W.
These cheesecake ramekins give you a full serving of dessert in a cute package. And everyone can choose their own toppings!
Prep Time 10 mins
Cook Time 25 mins
Resting Time 15 mins
Course Dessert
Servings 4 ramekins


  • 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!
Keyword Cheesecake, One-Bowl