Recipe: Individual Cheesecakes (with sugar)!

I am so excited about this recipe. I mean how can you not be when we are talking about dessert?!! If only I would have thought about this sooner. The last few months of 2013 were like a hosting extravaganza at our house for some reason. It seemed like every weekend we were cooking dinner for friends, and the idea of a dessert like this that could be made in advance, tastes deeeelicious, and is also automatically the perfect serving size would have been a big hit. Oh well, next time! For now we’ll just have to enjoy these ourselves, and let me tell you what – that’s gonna be no problem at all. :)
(Note: For my thoughts on refined sugar…check out my chocolate chip cookie recipe.)

Individual Cheesecakes recipe from 100 Days of #RealFood


5.0 from 7 reviews
Individual Cheesecakes (with sugar)!
Serves: 12 Individual Cheesecakes
Recipe adapted from Kamal Rose in People Magazine
  • ⅔ cup whole-wheat graham cracker crumbs, about 4 large crackers (Mi-del is a brand that is 100% whole-wheat or Annie’s makes a partially whole-wheat option)
  • 3 tablespoons butter, melted
  • 8 oz cream cheese, softened
  • ¼ cup sugar
  • 2 eggs
  • ¼ cup heavy cream
  • ¼ teaspoon pure vanilla extract
  • Recommended toppings: Fresh strawberries, homemade whipped cream, and/or chocolate chips
  1. Preheat the oven to 350 degrees F. Line a muffin tray with paper liners and set aside.
  2. Mix together the graham cracker crumbs and butter thoroughly. Evenly distribute crumbs into the liners (about one heaping tablespoon each) and press down firmly. This is a great job for little fingers:) Bake until the crust is lightly browned, about 5 minutes.
  3. Meanwhile, prepare the filling by using an electric mixer/whisk to mix together the cream cheese, sugar, eggs, heavy cream and vanilla. Beat on medium speed for several minutes until well combined.
  4. Turn the oven down to 300 degrees F and spoon the cream mixture evenly into prepared muffin cups. Bake until set, about 18 to 20 minutes.
  5. Cool on wire racks and chill in a single layer in the fridge. Just before serving fill the top of the muffin cups with whipped cream and other toppings. For the best results, I would not recommend adding the whipped cream in advance.
We recommend organic ingredients when feasible.

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  • Comments

    1. Lindsay |

      I also made these for Valentine’s Day and there were a HUGE hit! We had leftovers tonight and I’m totally hooked. We’d been snowed in for a few days and I realized I didn’t have heavy cream. So, I followed an internet suggestion and created a substitute of melted butter, non-fat milk and flour. I was a little nervous going in but it was a big win!! Thank you!!

    2. Megan |

      I wrote down this recipe today to make and wanted to add a suggestion. The cupcake liners shown in the picture most likely are those that contain chemicals such as bleaching agents, dyes, and quilon (a heavy metal). When these chemicals are heated they release harmful trace elements into your cheesecake (or other baked goods).
      For this reason, I recommend using unbleached non toxic cupcake liners, such as the If You Care brand found at Earthfare.

    3. Linda |

      Ok I finally made these and for some reason I just can not bare to use sugar unless I have to! Don’t get me wrong I love my sweets but when cooking it is hard for me. SO I USED HONEY for these and they came out DELIOUS!!! so decadent. I have yet to put fruit or cream on the top yet because I am in love with them just the way the are! thanks for a great wholesome recipe

      • Klara |

        Hi Linda, how did you substituted sugar for honey? We love to try these but without the sugar:) thank you Klara

        • linda |

          I used 1/4 a bit more of honey. I did cook it 5-7 minutes longer
          but lower temp 300 so they don’t burn. You really can’t make it wrong…they were delicious.

          • Klara |

            Thank you, I appreciate it!:)

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