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+ servings

Individual Cheesecake Desserts Recipe

April Freeman
Our recipe not only makes light, fluffy, delicious individually sized cheesecake, but we include three different topping recipes so that you can have the cheesecake that is your favorite flavor and so can your family members. Our cheesecake recipe isn’t actually a traditional cheesecake recipe. We use a no-bake cheesecake recipe, so you don’t even have to turn on the oven to enjoy it.
Prep Time 15 mins
Chilling Time 30 mins
Total Time 45 mins
Cuisine American
Servings 6 Cheesecakes


  • 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
  • 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
  • teaspoon Salt
  • 1 tbsp Vanilla Extract
  • 3 tbsp Chopped Nuts optional

Fudge Topping Ingredients

  • 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. 
    The butter and graham crackers are mixed in a medium-sized bowl.
  • 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. 
    The prepared crusts are placed in individual ramekins.
  • 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
    These are individual cheesecake desserts in ramekins with caramel and nuts toppings.

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. 


Another great thing about this recipe is that you can make it in eight-ounce jelly jars and cap them with the provided lids, storing them in the fridge. This means that you can whip up a dessert over the weekend and then have a serving every single night. If portion control is something that you struggle with, this dessert recipe takes care of that for you.
If you want a smaller serving size, you can use a six-ounce jelly jar instead of an eight-ounce size. If you choose to go with the smaller size, you will need ten jars instead of six.
Keyword Dessert, Individual Cheesecake Desserts, Recipe

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