Easy Ramekin Cheesecake Recipe – Made In Under 1 Hour

We have the easiest and most delicious ramekin cheesecake recipe for you. And, we’ve made it with a unique crispy oatmeal crust and berry sauce!

What Is This Ramekin Cheesecake Recipe? 

These cheesecakes in ramekins are essentially a new, exciting, and fun way to make and serve cheesecake. Now, you won’t be left with a ton of leftovers from an entire 10-inch cake! By making a smaller batch and individually portioning them, you get a ton of benefits.

You can easily control the amount of dessert you are making. This ramekin cheesecake recipe will allow you to better control how much you eat and certainly help you stick to your diet!

And, it is much easier to customize individual flavors. You can essentially top each portion with a different accompaniment.

You can also each the cheesecake directly from the ramekin. This ensures that you have a lot fewer dishes for later!

And finally, these types of individual ramekin desserts are much easier to store. You can even stack them inside of the fridge.

cheesecake in ramekins

What You Will Need For This Ramekin Cheesecake Recipe

Ingredients for the oatmeal crust

  • 1 cup rolled oats
  • 1/3 cup cake flour
  • 1/4 cup fine caster sugar
  • 1/3 cup salted butter, melted

Ingredients for the ramekin cheesecake recipe 

  • 10 ounces full-fat cream cheese, softened at room temperature
  • 1/4 cup fine caster sugar
  • 2 egg yolks, room temperature
  • 2 tablespoons sour cream or plain yogurt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon juice

Ingredients for the strawberry sauce and garnish

  • 2 cups strawberries, finely chopped
  • 1/4 cup caster sugar
  • 1/4 cup water
  • 1 tablespoon corn starch + 1 tablespoon water
  • Fresh mint leaves, for garnish

Equipment needed for our ramekin cheesecake recipe

  • Food processor
  • 4 ramekins
  • Non-stick cooking spray
  • Baking sheet
  • Cooling rack
  • Mixing bowls
  • Electric hand or stand mixer
  • Rubber or silicone spatula
  • Plastic or saran wrap
  • Medium saucepan

How To Make This Ramekin Cheesecake Recipe

Step 1: Make the oatmeal crust

Preheat your oven to 350ºF (180ºC). Spray each ramekin with non-stick cooking or baking spray.

To make this tasty cheesecake crust, combine the rolled oats, cake flour, and caster sugar in a food processor. Blitz the ingredients until a fine crumb forms. Add the melted butter and continue mixing the ingredients to create a uniform crust mixture.

Then, divide the mixture between the ramekins. Press the crumbs tightly into each ramekin and make sure it is at least 1/4-inch in thickness. We prefer making ours about 1/2-inch thick.

Place the ramekins on a baking sheet and pre-bake the crust for 6-8 minutes or until it slightly starts to brown. Remove them from the oven and allow them to cool completely.

Step 2: Make the cheesecake batter

Add the cream cheese and caster sugar to a mixing bowl. Cream the two ingredients together until the sugar has been completely dissolved. Then, add the egg yolks and mix them well.

Once you have a smooth mixture, add the sour cream, vanilla extract, and lemon juice. Mix until you have a completely smooth and lump-free batter.

Step 3: Bake the cheesecake

Pour the cheesecake batter into the cooled ramekins. Bake the individual cheesecakes for 18-20 minutes, or until they are completely done.

Once they have finished baking, allow them to cool slowly to prevent any cracks from forming. Once cooled, wrap each ramekin with plastic or saran wrap and place them in the fridge to set. You can leave them for 4-6 hours, but we prefer setting them overnight.

Step 4: Make the strawberry sauce

While your cheesecakes are setting, make the strawberry sauce so it can properly cool. First, make sure the strawberries are finely chopped.

Then, combine the chopped berries, water, and caster sugar inside a medium saucepan. Bring the mixture to a boil while stirring occasionally. Then, once it has begun to boil, reduce the heat and allow it to simmer.

While the mixture is simmering, make a slurry by whisking together the corn starch and water. Then, whisk this slurry into your berry sauce and continue simmering it for 5 minutes or until it becomes thick.

Remove the sauce from the heat and allow it to cool completely before adding it to your cheesecakes.

Step 5: Assemble the cheesecakes

Once your cheesecakes have been set and your sauce has cooled, you can start assembling them. Remove the plastic coverings and garnish the cheesecake with your homemade berry sauce. You can top each ramekin with some fresh mint leaves too.

individual ramekin desserts

Tips And Tricks To Make This Individual Cheesecakes Recipe

  • Make sure that all of your cheesecake ingredients are at room temperature. This will ensure that they mix well without creating any lumps. This will also help prevent you from over-mixing the ingredients to try and remove any lumps.
  • If you do end up with a lumpy batter, you can have a look at this informative article on how to remove them.
  • Because these cheesecakes are much smaller than a regular cheesecake, they will naturally not bake as long. You can check how far along the cheesecakes are after 15 minutes. Do not over-bake your cheesecakes.
  • This ramekin cheesecake recipe only takes about 18-20 minutes to bake. To check if they are done, shake each ramekin. The middle inch should jiggle like jelly when the cheesecake is finished baking. Remember, the residual heat from the oven will continue setting this part – so don’t worry, it won’t be raw at the end.
  • To properly cool a cheesecake and prevent it from cracking, first, allow it to cool in a switch-off oven with a cracked door. After an hour, remove them from the oven and allow them to cool at room temperature for another hour. Finally, wrap the cheesecakes with plastic and saran wrap and finish cooling them in the fridge overnight.
  • You can easily adjust the consistency of your strawberry sauce by how finely you chop the fresh berries. The thicker (chunkier) you chop them, the more texture your sauce will have.

Preparation Times And Servings For Cheesecake In Ramekins

what can you make in ramekins
Wrapping Things Up – R
amekin Cheesecake Recipe

Let us know what you think about this ramekin cheesecake recipe in the comments below. And, share it with your fellow bakers so they can enjoy it too!

Read more about Easy Tasty Vanilla Wafer Cheesecake Cups Under 20 Minutes.

FAQs

What can you make in ramekins?

You can essentially make any batter inside of a ramekin to create individual portions. This goes for cakes, baked custards, puddings, and of course, a wide variety of cheesecakes. Just evenly divide the batters between your ramekins and reduce the baking time.

Ramekin Cheesecake

Ingredients
  

For the oatmeal crust

  • 1 cup rolled oats
  • 1/3 cups cake flour
  • 1/4 cup fine caster sugar
  • 1/3 cup salted butter, melted

For the filling

  • 4 oz full-fat cream cheese, softened at room temperature
  • 1/4 cup fine caster sugar
  • 2 egg yolks, room temperature
  • 2 tbsp sour cream or plain yogurt
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon juice

For the strawberry sauce and garnish

  • 2 cups strawberries, finely chopped
  • 1/4 cup caster sugar
  • 1/4 cup water
  • 1 tbsp corn starch + 1 tablespoon water
  • Fresh mint leaves, for garnish

Instructions
 

  • Preheat your oven to 350ºF (180ºC). Spray each ramekin with non-stick cooking or baking spray.
    To make this tasty cheesecake crust, combine the rolled oats, cake flour, and caster sugar in a food processor. Blitz the ingredients until a fine crumb forms. Add the melted butter and continue mixing the ingredients to create a uniform crust mixture.
    Then, divide the mixture between the ramekins. Press the crumbs tightly into each ramekin and make sure it is at least 1/4-inch in thickness. We prefer making ours about 1/2-inch thick.
    Place the ramekins on a baking sheet and pre-bake the crust for 6-8 minutes or until it slightly starts to brown. Remove them from the oven and allow them to cool completely.
  • Add the cream cheese and caster sugar to a mixing bowl. Cream the two ingredients together until the sugar has been completely dissolved. Then, add the egg yolks and mix them well.
    Once you have a smooth mixture, add the sour cream, vanilla extract, and lemon juice. Mix until you have a completely smooth and lump-free batter.
  • Pour the cheesecake batter into the cooled ramekins. Bake the individual cheesecakes for 18-20 minutes, or until they are completely done.
    Once they have finished baking, allow them to cool slowly to prevent any cracks from forming. Once cooled, wrap each ramekin with plastic or saran wrap and place them in the fridge to set. You can leave them for 4-6 hours, but we prefer setting them overnight.
  • While your cheesecakes are setting, make the strawberry sauce so it can properly cool. First, make sure the strawberries are finely chopped.
    Then, combine the chopped berries, water, and caster sugar inside a medium saucepan. Bring the mixture to a boil while stirring occasionally. Then, once it has begun to boil, reduce the heat and allow it to simmer.
    While the mixture is simmering, make a slurry by whisking together the corn starch and water. Then, whisk this slurry into your berry sauce and continue simmering it for 5 minutes or until it becomes thick.
    Remove the sauce from the heat and allow it to cool completely before adding it to your cheesecakes. 
  • Once your cheesecakes have been set and your sauce has cooled, you can start assembling them. Remove the plastic coverings and garnish the cheesecake with your homemade berry sauce. You can top each ramekin with some fresh mint leaves too.