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