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This single serve no bake cheesecake is made from scratch with real cream cheese folded into freshly whipped cream over a buttery graham cracker crust. One dessert dish or ramekin, ready in 30 minutes.
Featured Comment
“Delicious and so easy too!”
– Kate
Quick Look
- Prep time: 10 minutes
- Chill time: 20 minutes
- Total time: 30 minutes
- Equipment: Electric hand mixer, 10-ounce ramekin or dessert dish
- Cook method: No bake
- Servings: 1
- Difficulty: Easy
- Flavor profile: This single serving cheesecake tastes cool and lightly tangy from real cream cheese, with a mousse-like texture that’s rich but not heavy.
This cheesecake for one comes together in 10 minutes of prep with real ingredients and no oven needed.
Why I Love This No Bake Cheesecake Recipe
Years ago, when my husband traveled for work, the evenings got quiet in a way I always had to figure out what to do with. Some nights I’d make dinner for one, clean the kitchen, and then want something sweet. Not a whole dessert to wrap up and feel obligated to finish all week. Just one thing, just for me.
That’s how this cheesecake for one became a recipe I kept making. It took ten minutes to put together.
I’d press the graham cracker crumbs and butter into the bottom of a dessert dish, mix softened block cream cheese with sugar and vanilla, then whip cold heavy cream separately until it held stiff peaks. Folding the two together is what gives the filling its character: light and airy, with the real tang that only block cream cheese delivers.
Twenty minutes in the refrigerator, and it was ready. I’d pull it out, sit down at the kitchen table, and eat the whole thing. One ramekin. No occasion needed. That’s still how I make it.
For more single serving cheesecake recipes, try our lemon cheesecake mousse for one, no-bake pumpkin cheesecake for one, small batch cheesecake bars, and small cheesecake.
Ingredient Notes
If you have any ingredients left over from this single serving no bake cheesecake, check out our Leftover Ingredients Recipe Finder.
Graham crackers: Two standard graham cracker sheets crushed to fine crumbs give you the ¼ cup you need. Fine crumbs pack together more evenly and the crust holds its shape when you spoon the filling over it. You can substitute ginger snaps, vanilla wafers, digestive biscuits (UK), or Arnott’s Granita (Australia). The crust skips added sugar because the filling is sweet enough on its own, but ½ tablespoon stirred into the crumbs works if you prefer a slightly sweeter base. See our mini graham cracker crust for more on the technique. Leftover crackers are good in single serving strawberry icebox cake or lemon meringue pie for one.
Butter: One tablespoon of melted salted butter binds the crumbs and gives the crust its rich flavor. Unsalted works too; just add a small pinch of salt to the crumb mixture.
Cream cheese: Use block-style cream cheese, not whipped or spreadable. Those varieties contain added stabilizers and higher water content that prevent the filling from setting properly. Soften it at room temperature for about 30 minutes before mixing so it beats smooth. Leftovers work well in small batch carrot cake cupcakes or mini hummingbird cake.
Granulated sugar: Sweetens the filling and dissolves fully when beaten into the softened cream cheese, so there’s no grittiness in the finished texture.
Vanilla extract: Pure vanilla extract adds a warm, aromatic note that rounds out the filling. The flavor comes through clearly in a simple filling like this, so pure extract is worth using over imitation.
Heavy cream: Also called double cream in the UK. Keep it cold until the moment you use it. Cold cream whips faster and holds stiff peaks more reliably. Those stiff peaks are what give the filling its structure. Leftover heavy cream is good in a mini pavlova or single serving vanilla pudding.
Single Serve Cheesecake Variations
These variations let you change the flavor, crust, or portion size of this cheesecake with simple ingredient swaps:
Lemon no-bake cheesecake: Stir ½ teaspoon of lemon zest and ½ teaspoon of fresh lemon juice into the cream cheese mixture before folding in the whipped cream. Lime works the same way if you want a slightly sharper citrus flavor.
Strawberry: Mix 2 teaspoons of strawberry jam into the cream cheese mixture before folding in the whipped cream for a fruity, pink-tinged filling.
Chocolate: Stir 1 tablespoon of unsweetened cocoa powder into the cream cheese mixture before folding in the whipped cream.
Cookie crust: Replace the graham cracker crumbs with an equal amount of crushed Oreos or our small batch shortbread cookies for a different base flavor.
No-bake cheesecake for two: Double all ingredients and divide evenly between two 10-ounce ramekins or small dessert bowls or one 5×5-inch dish.
Toppings: Spoon our small batch caramel over the top just before serving, or drizzle with melted dark or white chocolate. Fresh berries or a spoonful of fruit jam also work well.
How To Make A Single Serve No-Bake Cheesecake
These step-by-step photos walk you through this single serving cheesecake recipe from start to finish. Full ingredient amounts are in the recipe card below.
- Crush the crackers: Place 2 graham cracker sheets in a zip-top bag and crush into fine crumbs with a rolling pin or heavy can. You can also pulse them in a food processor. You need about ¼ cup of fine crumbs.
- Make the crust: Transfer the crumbs to a small bowl and stir in the melted butter until the mixture holds together like wet sand.
- Press and set: Spoon the crust mixture into a 10-ounce ramekin or similar-sized dessert dish and press down firmly and evenly with the back of a spoon. Set aside.
- Mix the filling: In a bowl, beat the softened cream cheese with the sugar and vanilla until completely smooth with no lumps.
- Whip the cream: In a separate bowl, whip the cold heavy cream with a hand mixer or whisk until stiff peaks form, about 2 minutes. The cream is ready when it holds a firm peak that stands straight when you lift the beaters.
- Fold to combine: Add the whipped cream to the cream cheese mixture and fold gently with a spatula until fully blended. Use a slow folding motion. Stirring will deflate the cream and flatten the texture.
- Fill and chill: Spoon the filling over the crust and smooth the top. Refrigerate for at least 20 minutes for a soft, mousse-like texture, or up to 6 hours for a firmer set.
Expert Tips
A few details make the difference with this single serving cheesecake recipe.
Choose your dish. This cheesecake works in a 10-ounce ramekin, a dessert dish, or any similarly sized bowl. The ramekin gives you a deeper, more defined layer; a wider dessert dish gives you a shallower fill. Either works.
Soften the cream cheese fully. Thirty minutes at room temperature is enough. Cold cream cheese leaves small lumps that won’t smooth out once you fold in the whipped cream.
Keep the heavy cream cold. Take it straight from the refrigerator when you’re ready to whip. Warm cream whips slowly and produces soft, unstable peaks. Cold cream traps air quickly and holds stiff peaks reliably.
Stop whipping at stiff peaks. The cream is ready when it holds a firm, straight peak when you lift the beaters. Keep going past that point and the cream turns grainy as the fat starts to separate.
Fold, don’t stir. A slow folding motion with a spatula keeps the air in the whipped cream, which is what gives the filling its texture. Stirring collapses it.
Chilling time controls the texture. Twenty minutes gives you a soft, mousse-like filling. Four to six hours gives you a firmer, more set result. Both work, it depends on how you want to serve it.
Troubleshooting
If your no-bake cheesecake isn’t turning out quite right, here is how to diagnose and fix the most common issues.
Why is my no-bake cheesecake filling too soft?
Chill it longer. Twenty minutes gives a soft, mousse-like texture, which is how this recipe is designed. For a firmer, more set result, refrigerate for 4 to 6 hours. If the filling is still very soft after a full chill, the heavy cream likely wasn’t whipped to stiff peaks before folding.
Why is my cheesecake filling lumpy?
The cream cheese wasn’t soft enough before mixing. Cold cream cheese doesn’t beat smooth, and lumps won’t disappear once you fold in the whipped cream. Soften block cream cheese at room temperature for 30 minutes, then beat it completely smooth before adding anything else.
Why won’t my heavy cream whip?
The cream is too warm or the wrong product. Heavy cream needs to be cold to whip, because fat traps air more effectively at low temperatures. Return it to the refrigerator for 15 minutes and try again. Also confirm you’re using heavy cream or heavy whipping cream, not half-and-half or light cream, which don’t have enough fat content to whip properly.
Why is my cheesecake filling grainy?
The heavy cream was overwhipped. Once cream passes stiff peaks, the fat begins to break down, giving the filling a grainy, curdled texture. Stop as soon as the cream holds a firm, straight peak when you lift the beaters.
Frequently Asked Questions
No. This recipe needs heavy cream or heavy whipping cream, and nothing else will work. Whipping the cream to stiff peaks is what gives the filling its structure and lets it set. Lower-fat dairy like half-and-half, milk, or light cream won’t whip and the cheesecake won’t hold together.
A 10-ounce ramekin works best, about 4.3 inches wide. You can also use a dessert dish, small bowl, or any similar 8-to-10-ounce vessel. A deeper dish gives you a thicker layer, and a wider one gives you a shallower fill.
It’s a no-bake cheesecake with a mousse-like texture. Folding whipped cream into the cream cheese makes the filling lighter and airier than a dense baked cheesecake, while keeping the tangy cream cheese flavor of a classic cheesecake.
Store it covered in an airtight container in the refrigerator for up to 3 days. Keep it chilled until you’re ready to serve, since the filling softens at room temperature.
Yes. The filling freezes well and takes on a firmer, denser texture when frozen, closer to a traditional no-bake cheesecake. Thaw it in the refrigerator before serving.
RELATED: The Best Cookie Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this cheesecake for one or any other recipe from One Dish Kitchen, let me know how it turned out by leaving a rating and a comment below. And if you snap a photo, tag us on Instagram (@onedishkitchen) we’d love to see it!
No-Bake Cheesecake For One
Equipment
Ingredients
- ¼ cup graham cracker crumbs
- 1 tablespoon salted butter – melted
- 2 ounces cream cheese – softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 4 ounces heavy cream
Instructions
- Place 2 graham cracker sheets in a zip-top bag and crush them into fine crumbs with a rolling pin. You need about ¼ cup of crumbs.
- Add the crumbs to a small bowl and stir in the melted butter until the mixture holds together like wet sand.
- Spoon the crumb mixture into a dessert dish or a 10-ounce ramekin and press it down firmly and evenly with the back of a spoon. Set aside.
- In a separate bowl, beat the softened cream cheese, sugar, and vanilla together until completely smooth.
- In another bowl, whip the cold heavy cream until stiff peaks form, about 2 minutes. The cream is ready when it holds a firm peak that stands straight when you lift the beaters.
- Add the whipped cream to the cream cheese mixture and fold gently with a spatula until fully combined.
- Spoon the filling over the crust and smooth the top. Refrigerate for at least 20 minutes for a soft texture, or up to 6 hours for a firmer set.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
OH. MY. GOD. It was absolutely amazing and everyone loved it. Thank you soo much for this recipe!!
I made your molasses cookies a few days ago using the pomegranate molasses I had, & decided that I’d save some to make this recipe & I have no regrets!
To this (doubled) recipe I added the rind & juice of one lemon. The molasses cookies already had a lot of butter in them- plus they’re soft – so I just mooshed one cookie on the bottom of each of the four ramekins. They happened to the perfect size! Barely needed mooshing! I just ate one of them as soon as it was made, because how could I not lol. The rest are in the fridge to get tastier.
Side note: when I weighed each cookie they weighed 30g, & I thought one cookie for the single batch must mean it only makes one cheesecake, & I wanted two. So I used the double batch recipe & now have to eat four very large servings of cheesecake all to myself! I’ll have to take up running 😁
I loved this. For the base I threw some walnuts into a food processor, added about a teaspoon of sugar and the melted butter for a gluten free crumb. It would probably work with some other nuts but that’s the ones I had.
Thanks for the recipe, makes the perfect portion for one.
Made this tonight with rave reviews. I cut back a little on the graham cracker crumbs and added in crushed pistachios which is hubby’s favorite. Added a very subtle nuttiness that was delish. Fluffier than regular cheesecake but just as good.
Love the one dish kitchen ideas! Easy to follow and make recipes. Just enough for me and Mrs. Lou to enjoy without the leftovers.
This is a delicious dessert, however it’s more like a mousse than a no-bake cheesecake. The filling is light, creamy and fluffy. It takes no time to make and freezes beautifully. The filling, when frozen, is more the texture of a no-bake cheesecake. I followed the recipe as written adding a bit of lemon zest.
Great recipe.
My creme cheese is already too sweet. Do I need to add more sugar? I’m using Pillsbury brand
Hi Libby, Are you using Pillsbury cream cheese “frosting”? Cream cheese should not be sweet at all and I wasn’t aware that Pillsbury had a cream cheese product.