Single-Serving Blueberry Cheesecake
Single-Serving Blueberry Cheesecake
Ingredients
For the Cheesecake
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice, from 1/2 lemon
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
For Topping (Optional)
- 1 cup whipped cream
- 1/4 cup fresh blueberries, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C). Lightly grease four 4-ounce ramekins.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 3
Add the granulated sugar to the cream cheese and beat until well combined and fluffy, about 1-2 minutes.
⏱️ 2 min
- 4
Beat in the large egg, fresh lemon juice, and vanilla extract until just combined. Do not overmix.
⏱️ 2 min
- 5
Gently fold in the 1/2 cup of fresh blueberries into the cheesecake batter.
⏱️ 1 min
- 6
Divide the cheesecake batter evenly among the four prepared ramekins.
⏱️ 2 min
- 7
Place the ramekins in a baking dish and fill the baking dish with about 1 inch of hot water to create a water bath. Carefully transfer to the preheated oven.
⏱️ 2 min•🌡️ 325
- 8
Bake for 20-25 minutes, or until the edges are set and the center is still slightly jiggly. The internal temperature should reach 150°F.
⏱️ 25 min•🌡️ 325
- 9
Remove the ramekins from the water bath and let them cool on a wire rack for about 30 minutes.
⏱️ 30 min
- 10
Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 1 1/2 hours, or until thoroughly chilled and firm.
⏱️ 90 min
- 11
Before serving, top each cheesecake with a dollop of whipped cream and a few fresh blueberries, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Single-Serving Blueberry Cheesecake
Ingredients
For the Cheesecake
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice, from 1/2 lemon
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
For Topping (Optional)
- 1 cup whipped cream
- 1/4 cup fresh blueberries, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C). Lightly grease four 4-ounce ramekins.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 3
Add the granulated sugar to the cream cheese and beat until well combined and fluffy, about 1-2 minutes.
⏱️ 2 min - 4
Beat in the large egg, fresh lemon juice, and vanilla extract until just combined. Do not overmix.
⏱️ 2 min - 5
Gently fold in the 1/2 cup of fresh blueberries into the cheesecake batter.
⏱️ 1 min - 6
Divide the cheesecake batter evenly among the four prepared ramekins.
⏱️ 2 min - 7
Place the ramekins in a baking dish and fill the baking dish with about 1 inch of hot water to create a water bath. Carefully transfer to the preheated oven.
⏱️ 2 min•🌡️ 325 - 8
Bake for 20-25 minutes, or until the edges are set and the center is still slightly jiggly. The internal temperature should reach 150°F.
⏱️ 25 min•🌡️ 325 - 9
Remove the ramekins from the water bath and let them cool on a wire rack for about 30 minutes.
⏱️ 30 min - 10
Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 1 1/2 hours, or until thoroughly chilled and firm.
⏱️ 90 min - 11
Before serving, top each cheesecake with a dollop of whipped cream and a few fresh blueberries, if desired.
⏱️ 3 min