New York Style Cheesecake for One
Prep Time: 10 m | Bake Time: 35 m | Cool Time: 15 m
I am a BIG fan of cheesecake. It’s the perfect dessert and you can top it with just about anything you want. I learned that cheesecake happens to be very fattening (hold your tears), however, I’ve put together a recipe that satisfies your cravings and doesn’t make you feel guilty for eating it (only 200 calories)! It’s so simple, easy, and quick that you’ll want to whip this single-serving cheesecake up for yourself every night! I mean, who wouldn’t want freshly baked cheesecake just for themselves?! 😍🙌🏼
What You Need
Crust:
- 1 graham cracker square, crushed
- 1/4 tbsp unsalted butter, melted
- 1/4 tsp sugar
Filling:
- 1 oz cream cheese, softened
- 2 tsp sugar
- 1/2 tsp egg, whisked
- 1/2 tsp plain yogurt
- 1/4 tsp vanilla extract
Notes:
- If you don’t have time to leave your cream cheese out for a couple hours to bring to room temperature, just microwave it for 30 seconds.
- If you do not have plain yogurt, you may substitute for sour cream.
- You can buy a pack of four tiny pie tins for only $2.99 at Bed Bath & Beyond! Check it out here.
- 1 graham cracker square, crushed
- 1/4 tbsp unsalted butter, melted
- 1/4 tsp sugar
Filling:
- 1 oz cream cheese, softened
- 2 tsp sugar
- 1/2 tsp egg, whisked
- 1/2 tsp plain yogurt
- 1/4 tsp vanilla extract
Notes:
- If you don’t have time to leave your cream cheese out for a couple hours to bring to room temperature, just microwave it for 30 seconds.
- If you do not have plain yogurt, you may substitute for sour cream.
- You can buy a pack of four tiny pie tins for only $2.99 at Bed Bath & Beyond! Check it out here.
Watch
Directions
Preheat Oven: 325°
Crust:
1. In a ziplock bag, crush the graham cracker square. Add your 1/4 tsp sugar to the bag and shake it up to combine.
2. In a small bowl, melt your butter in the microwave, then pour the graham crumbs into the bowl, mixing well. Spray your tin and press the crust mixture along the bottom.
Filling:
1. In a small bowl, soften your 1 oz cream cheese by microwaving for 30 seconds (if you’ve left your cream cheese out for a few hours ahead of time, skip this part).
2. Add your sugar, egg, plain yogurt (or sour cream), and vanilla extract. Whisk it thoroughly until there are no clumps and it’s a creamy texture.
3. Fill your tin slowly, then pop it in the oven for 35-40 minutes or until the edges have become golden.
4. Allow to cool for 15 minutes. Then, flip it over on a plate, tap the bottom carefully, and it should pop right out!
5. Bon appetit! 😋👌🏼
Crust:
1. In a ziplock bag, crush the graham cracker square. Add your 1/4 tsp sugar to the bag and shake it up to combine.
2. In a small bowl, melt your butter in the microwave, then pour the graham crumbs into the bowl, mixing well. Spray your tin and press the crust mixture along the bottom.
Filling:
1. In a small bowl, soften your 1 oz cream cheese by microwaving for 30 seconds (if you’ve left your cream cheese out for a few hours ahead of time, skip this part).
2. Add your sugar, egg, plain yogurt (or sour cream), and vanilla extract. Whisk it thoroughly until there are no clumps and it’s a creamy texture.
3. Fill your tin slowly, then pop it in the oven for 35-40 minutes or until the edges have become golden.
4. Allow to cool for 15 minutes. Then, flip it over on a plate, tap the bottom carefully, and it should pop right out!
5. Bon appetit! 😋👌🏼
Toppings
There are a variety of toppings to choose from of course, but for me, cheesecake always calls for strawberries! I would normally just cut up a couple strawberries and throw it on my dessert, but I decided to get a little fancy and make my own strawberry sauce. Here’s how I did it:
What You Need
- 4 strawberries
- 1 tsp sugar
- 2 tsp water
- 1/4 tsp lemon juice
- 1 tsp sugar
- 2 tsp water
- 1/4 tsp lemon juice
Directions
1. After cutting off the tops of your strawberries and rinsing them, cut them into small chunks (or however small/big you want your berries to be) and toss them in a tiny bowl.
2. Add your sugar, water, and lemon and mix well. Then, on medium-low heat, toss your strawberries in a small saucepan. Cover and cook for about 10 minutes. Stir every couple minutes.
3. Allow to cool for 5 minutes, then top off your cheesecake and dig in! 🍓🙌🏼
2. Add your sugar, water, and lemon and mix well. Then, on medium-low heat, toss your strawberries in a small saucepan. Cover and cook for about 10 minutes. Stir every couple minutes.
3. Allow to cool for 5 minutes, then top off your cheesecake and dig in! 🍓🙌🏼