Are you tired of hearing the kids argue about whose turn it is to get a favorite dessert? When you live in a family, sometimes compromise is necessary, but often, the compromise can lead to bickering. Our recipe for Individual Cheesecake Desserts can allow every member to have their favorites.
Part of living in a family is learning to compromise. Sometimes you get your favorite dessert, while other times, other people have their turns to enjoy their favorites. This recipe, however, sets aside compromise for one evening.
Every member of the family can enjoy their own favorite version of cheesecake when you make our recipe for Individual Cheesecake Desserts.
Individual Cheesecake Desserts Recipe
- Eight-Ounce Jam Jars or Ramekins
- Zip-Top Bag
- Rolling Pin or Meat Mallet
- Food Processor
- Medium-sized mixing bowl
- Electric Mixer
- Rubber Spatula
- Medium-Sized Saucepan
- Wire whisk
Basic Cheesecake Ingredients
- 2 tbsp Butter
- 8 pcs Graham Crackers
- 2 tbsp Sugar
- 8 ounces Block of Cream Cheese
- ⅓ cup Sugar
- 2 tbsp Sour Cream
- 1 teaspoon Lemon Juice
- ½ teaspoon Vanilla Extract
- 1 cup Cold Heavy Cream
Caramel Topping Ingredients
- 1 cup Packed Brown Sugar
- ¼ cup Unsalted Butter
- ½ cup Heavy Whipping Cream
- ⅛ teaspoon Salt
- 1 tbsp Vanilla Extract
- 3 tbsp Chopped Nuts optional
Fudge Topping Ingredients
- 1½ cups Sugar
- ¾ cup Cocoa
- ¼ teaspoon Salt
- ½ cup Milk
- ½ cup Butter sliced into pieces
- 2 tbsp Corn Syrup
- 2 teaspoons Vanilla
Fruit Topping Ingredients
- 2 cups Frozen Fruit blueberries, blackberries, raspberries, cherries, or strawberries
- ½ cup Water
- ½ cup Sugar
- 2 tbsp Cornstarch
Basic Cheesecake Instructions
- This recipe can be made in individual eight-ounce jam jars or in ramekins. Set out the containers before you begin.
- Begin by making the crust. Place your graham crackers in a zip-top bag. Close the bag and use a rolling pin or meat mallet to crush the crackers into crumbs. You can also pulse the crackers in a food processor.
- Melt the butter by microwaving it in a medium-sized mixing bowl for about 20 to 30 seconds. Stir it when it comes out of the microwave so that there are no lumps in the butter. Add in the graham cracker crumbs and the 2 tablespoons sugar, stirring the ingredients together.
- Now, divide the mixture into the prepared ramekins by adding about 2 tablespoons to them. If there are any excess crumbs, divide them among the containers. Set the containers aside.
- Now, you can create the filling. Into another medium-sized mixing bowl, pour the heavy cream and use an electric mixer to beat it on high speed until it forms soft peaks. Set the whipped cream aside.
- Use a paper towel to wipe out any residue from the mixing bowl that you used for the crust mixture. Use your electric mixer to beat the cream cheese, sugar, lemon juice, sour cream, and vanilla together until it is smooth.
- Working gently, use a rubber spatula or the mixer at very low speed to fold the whipped cream into the cream cheese mixture. Work very gently because you do not want to beat the air out of your whipped cream. You want the mixture to remain light and fluffy.
- Add a few large spoonful of filling to the jars on top of the crust. You will probably need about ⅓ of a cup of the filling in each. Don’t forget to leave enough space for the topping!
- Add the topping of your choice.
- Chill the individual cheesecakes for at least half an hour before serving. Cover them with plastic wrap, or if you are using jam jars, just screw the top onto the jar. These mini cheesecakes will stay good in the fridge for up to five days.
Caramel Topping Instructions
- In a medium-sized saucepan over medium heat, stir together all the ingredients except the vanilla. Cook the sauce for 5 to 7 minutes or until it is thick and gooey. Let the sauce cool completely to room temperature and then divide the topping among the jars, dividing the nuts among the jars
Fudge Topping Instructions
- Whisk together the sugar, cocoa, and salt in a medium-sized saucepan. Add the milk, butter, and corn syrup, cooking it over medium heat until it boils. Boil for 1-2 minutes stirring constantly. Add the vanilla, cool the sauce completely, and then divide it between the cheesecakes.
Fruit Topping Instructions
- In a small saucepan, heat the berries with water and sugar. Bring it to a low boil. Whisk the cornstarch with a couple of tablespoons of water in a small dish. Slowly add the cornstarch mixture to the berries, stirring them together. Cook the sauce until it is thick. Let the sauce cool and divide the topping among the jars.