Cheesecake For Two in Ramekins
Even though cheesecake is a popular dessert, sometimes you want to scale it down. The solution? Baking Cheesecake For Two in Ramekins!
This plain mini cheesecake recipe makes enough dessert for two and can be customized with different toppings and batters. Mini chocolate cheesecake recipe for two also included.
Cheesecake – It’s one of my favorite desserts to eat. Probably because it’s not something I eat all the time.
It’s also one of those polarizing desserts – you either love it or hate it. I haven’t really found anyone who is neutral about it.
And naturally I found a way to scale the recipe down.
The reason I post recipes for two people is because I hate dealing with leftovers and throwing away food. But a lot of you have told me you do it for portion control, especially when it comes to dessert.
I agree with you. As much as I love cheesecake, I can’t always go making a whole one.
Sometimes I want one slice and am done (not because I don’t want the rest of the cheesecake but rather I know what the consequences would be).
My solution? Scaling it down and making Baked Cheesecake For Two in Ramekins.
You can totally customize this easy cheesecake recipe for two for each person with different toppings (or all for yourself – nobody’s looking).
Make it plain or make it chocolate. Make it with a graham cracker crust or make it crustless. The flavors really are endless!
I told her I had the perfect recipe but never posted it as is; it always had to have a little pizzazz. Since then I have posted my Classic Cheesecake recipe, but I told her she can make my mini version of it (and then share it with me because I’m a good friend. Ahem).
Top it with homemade caramel sauce.
Top it with blueberry jam without pectin.
Top it with melted peanut butter chips or chopped peanut butter cups.
Make them plain. Make them chocolate. Make one plain and one chocolate.
I know you’re smart and will come up with even better flavors than that. Just let your heart (and your taste buds) guide you.
I used two 6 ounce ramekins for this easy cheesecake for two recipe. Since ramekins can vary in size, it is possible the cheesecake may sink in the middle.
This is due to the ramekin being too small, so it rises too high then sinks as it cools.
If this happens, just add extra whipped cream on top. Problem solved.
Because this cheesecake recipe is scaled down for two ramekins, it uses an egg yolk instead of a whole egg. Make sure you check out my recipes for using leftover egg whites.
One question I get a lot is whether you need a water bath for cheesecake. The answer is no! This recipe makes the perfect cheesecake without a water bath.
I can’t speak for other recipes on the internet, but I’ve tested my cheesecake recipe a lot without a water bath. There is no cracking on top, as long as you don’t overbake it.
If you do end up with a pesky crack, cover it up with whipped cream. Nobody will notice.
What To Do With Leftover Cream Cheese?
The hardest part about baking for two is sometimes you don’t use the full ingredient amount. Take cream cheese, for example. It only comes in 8 ounce blocks, but this recipe uses 5 ounces. What do you do with the rest?
Here are ways to use up leftover cream cheese:
Items You May Need:
- 1/4 cup graham cracker or chocolate sandwich cookie crumbs
- 1 tablespoon unsalted butter, melted
- 5 ounces full-fat cream cheese, softened
- 2 tablespoons granulated sugar
- 1 egg yolk, room temperature
- 2 ounces semisweet chocolate, melted (optional - only if making chocolate cheesecake)
- 1/4 teaspoon vanilla extract
- Various toppings, such as whipped cream, strawberries, maraschino cherries, or chopped peanut butter cups
- Preheat oven to 350F. Have two 6-ounce ramekins* ready and place on a baking sheet.
- In a small bowl, mix together the crumbs and melted butter. Press into the bottom of each ramekin.
- In a large mixing bowl, beat together the cream cheese and sugar until smooth and creamy, about 1-2 minutes.
- Scrape down the bowl then beat in the egg yolk until incorporated, about 1 minute.
- Beat in the vanilla and melted chocolate if using.
- Divide the batter between the ramekins and bake for 18-20 minutes or until the tops are firm to the touch. There may be a slight jiggle when moved - that's ok.
- Cool completely then refrigerate at least 4 hours or overnight. Serve with various toppings.
Because ramekins can vary in size, it is possible the cheesecake may sink in the middle due to small ramekin size. If this happens, add extra toppings.
If you use 4 ounce ramekins, you may need to divide the batter among three ramekins to avoid overflow.
More Cheesecake For Two Recipes
- Small Batch Strawberry Swirl Cheesecake Bars made in a loaf pan
- Mini Funfetti Cheesecake For Two
- No Bake Peaches and Cream Cheesecake For Two
- No Bake Mixed Berry Cheesecake For Two
- Chocolate Cherry Cheesecake Dip For Two
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