Cheesecakes for One
Single-Serve Cheesecake
One small baked cheesecake with a buttery biscuit crust, smooth creamy vanilla filling, and gently golden edges — perfectly sized for one.
Servings
1 mini cheesecake
Prep
15 min
Cook
22–26 min
Total
2 hr 40 min
Difficulty
Easy
Calories
≈ 560 kcal
Protein
≈ 10 g
Fat
≈ 42 g
Carbs
≈ 37 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- Plain digestive biscuits or graham crackers25 g
- Unsalted butter, melted10 g
- Cream cheese, softened75 g
- Granulated sugar18 g
- Egg yolk1
- Greek yogurt or sour cream15 g
- Vanilla extract½ tsp
- Fine saltTiny pinch
How to Make It
One baked cheesecake, step by step.
- 01
Prepare the oven and ramekin
Heat the oven to 160°C (320°F). Lightly grease a small oven-safe ramekin or mini cheesecake mould about 8–10 cm (3–4 inches) wide.
- 02
Make the crust
Crush the biscuits into fine crumbs and mix with the melted butter until evenly moistened.
- 03
Press and pre-bake the base
Press the crumbs firmly into the bottom of the ramekin. Bake for about 5 minutes, then remove from the oven and let it cool slightly.
- 04
Mix the cream cheese and sugar
Add the softened cream cheese and sugar to a small bowl. Mix gently until smooth and creamy.
- 05
Add the remaining filling ingredients
Add the egg yolk, Greek yogurt or sour cream, vanilla, and a tiny pinch of salt. Stir just until smooth and evenly combined.
- 06
Fill the ramekin
Pour the cheesecake filling over the prepared crust and gently smooth the top.
- 07
Bake
Bake for 22–26 minutes, until the edges look set but the center still has a slight wobble when gently moved.
- 08
Cool and chill
Let the cheesecake cool to room temperature, then refrigerate for at least 1½ hours before serving so the filling can fully set.
SVI SWEET Tip
A slight wobble in the center is what you want.
Do not bake the cheesecake until the center feels completely firm. It continues to set while cooling, and removing it while the center still gently wobbles helps keep the filling creamy.
Substitutions
Make it work with what you have.
Biscuit crust
Digestive biscuits, graham crackers, or another plain crisp biscuit can be used for the crust.
Greek yogurt
Full-fat sour cream can replace Greek yogurt in the same quantity for an equally creamy filling.
Vanilla
Keep the cheesecake classic with vanilla or add a little finely grated lemon zest for a brighter flavor.
Crust-free option
You can bake the cheesecake without the biscuit base if you prefer a simpler, crustless version.
Storage
Keep it chilled.
Refrigerator
Keep the cheesecake covered in the refrigerator and enjoy it within 2 days.
Before serving
Serve chilled for a firm creamy texture, or let it sit at room temperature for about 10 minutes for a slightly softer filling.
Freezing
The fully cooled cheesecake can be wrapped well and frozen for up to 1 month. Thaw overnight in the refrigerator.
FAQ
A few helpful answers.
Why did my cheesecake crack?
Overmixing the filling or baking it too long can encourage cracking. Mix gently and remove the cheesecake while the center still has a slight wobble.
Do I need a water bath?
No. This cheesecake is small enough to bake gently at a lower temperature without a water bath.
Can I eat it warm?
You can, but the texture will be much softer. Chilling gives the cheesecake its classic dense and creamy consistency.
Can I make it the day before?
Yes. It is an excellent make-ahead dessert and can chill in the refrigerator overnight.
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