Single Serve Cheesecakes

The other day, Dana and I were watching TV and it suddenly hit me. I have never made cheesecake on the website. I had to remedy the situation immediately. So I went to the store and picked up the ingredients. I then noticed that I did not have a spring form pan and was unable to make a standard cheesecake. So I looked around to see what I had. Then it hit me. Why don’t I make individual cheesecakes using parchment paper? So I did.

How to Make Parchment Paper Cheesecake Pans

For the cheesecake pans, I used four sheets of parchment paper cut 4 inches wide to make four individual cups. This makes four perfect little cheesecakes that are easy to get out of the forms. The reason is that the parchment just peels off the cheesecakes.

I wrapped the parchment around a can that was the diameter that I wanted. In this case it was a large can of pineapple chunks.

Then I stapled the edges together. At first I was going to use tape, but then I realized that the tape would melt. So I grabbed my trusty stapler and made four perfect cups.

Place the parchment cups on a greased cookie sheet.

Making the Crust

In a medium bowl, combine the graham cracker crumbs, butter and sugar.

Once mixed, equally divide the mixture between the four parchment cups. Then using a smaller diameter can than the one that you used to form your parchment cups, stamp down the crust.

Make sure to hold the parchment cups down while you stamp the crust. Having a good seal on the bottom will make it so that the filling does not ooze out.

Preparing and Baking the Filling

In the bowl of your mixer, beat the cream cheese on low until it is smooth. Add the sugar and continue beating. Make sure to scrape the bowl down a couple of times while you are mixing. Then add the eggs one at a time. Once the eggs are mixed in, add the vanilla and sour cream. Continue to mix until everything is incorporated.

At this time either spoon the filling evenly between the cups, or transfer the mixture to a plastic bag and pipe the mixture into each of the cups.

Bake the cups for 30-35 minutes or until firm around the edges and a little wobbly in the middle. Let cool on a wire rack. Once cool transfer to the refrigerator and chill for at least 2 hours.

Serving

To serve, unwrap the parchment paper and serve with a garnish. I melted some chocolate and swirled it over the cake before I unwrapped it. Then I topped it with a strawberry.

The cheesecake was creamy and delicious.

The cakes were a little big for a single serving, but everyone did their best to eat them. I will definitely be making these again.

Single Serve Cheesecakes

Individual parchment paper cheesecakes with creamy filling and graham cracker crust. No springform pan required. Perfect for portion control and easy cleanup.

Print Recipe Pin Recipe

Prep Time 20 hours hrs

Cook Time 1 day d 11 hours hrs

Total Time 2 days d 7 hours hrs

Servings: 4 cheesecakes

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

Pre-requisites

• Parchment Paper
• Sheet pan
• Butter or non-stick spray

Crust

• 1 cup crushed graham wafer crumbs
• 1 tablespoon granulated white sugar
• 4 tablespoons unsalted butter melted

Filling

• 2 – 8 oz packages of cream cheese room temperature
• 2/3 cup granulated white sugar
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream

Method

 

1. Preheat oven to 300°F.
2. Cut parchment paper into 4-inch wide strips.
3. Wrap parchment around a large can or jar to form rings; staple edges together.
4. Place parchment cups on a greased cookie sheet.
5. In a medium bowl, combine graham cracker crumbs, 1 tablespoon sugar, and melted butter.
6. Divide crust mixture equally between the four parchment cups.
7. Using a smaller can than the forming can, stamp down the crust firmly, holding parchment steady.
8. In mixer bowl, beat cream cheese on low speed until smooth.
9. Add 2/3 cup sugar and continue beating, scraping bowl as needed.
10. Add eggs one at a time, mixing after each addition.
11. Add vanilla extract and sour cream; mix until fully incorporated.
12. Spoon or pipe filling evenly into the four parchment cups.
13. Bake for 30-35 minutes until firm around edges and slightly wobbly in center.
14. Cool on wire rack, then refrigerate for at least 2 hours.
15. To serve, unwrap parchment paper and garnish as desired (chocolate swirl, strawberry, etc.).

Notes

This innovative parchment paper method eliminates the need for a springform pan. The parchment peels off easily for a clean presentation. Make sure cream cheese and eggs are at room temperature for best results. Chill thoroughly before serving for best texture. Optional garnishes include melted chocolate, fresh berries, or whipped cream.