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With this small batch cheesecake recipe you are able to enjoy a favorite dessert in small batch form but with the same big taste as a full size cheesecake.
Why You’ll Love This Recipe!
One of our favorite desserts is cheesecake, but an entire cheesecake is way too much for our reduced size family. Using a 9 x 5 inch baking dish to make a small batch cheesecake is the perfect amount for 2-4 people. Two slices for us and two slices to share or for later.
Ingredients Needed
- Cream Cheese Be sure your cream cheese is room temperature so that it will blend easier and more smoothly. Use two 8 oz. bricks of full-fat cream cheese.
- Egg. A room temperature large egg is best so that your ingredients combine better and smoother.
- Granulated Sugar
- Vanilla Extract
- Lemon Use fresh lemons for fresh lemon juice and zest for the best flavor.
- Graham Cracker Crust. A graham cracker crust is my favorite but you could also use vanilla wafers, oatmeal cookies, or ginger cookies to make the crust. I add in a little sugar and use melted butter to bind it together.
- Butter. Unsalted butter or salted butter will work
- Strawberries. Or other berry to make a fruit topping.
I like to use a 9 x 5 inch loaf pan for my cheesecake but if you want a round cheesecake, use a 6 inch springform pan. The baking time might be slightly different.
How To Make Small Batch Cheese Cake
- Start with graham cracker crumbs. You can often find graham cracker crumbs in the baking aisle but I usually make my own using my food processor.
- You will need 1 cup of crumbs which is about 7 full graham cracker sheets. For a full tutorial on how to make a graham cracker crust go here.
- Add in your sugar and melted butter and stir until it is the texture of damp sand.
- Line your 9 x 5″ loaf pan with parchment paper (makes removal easier) and press crumbs into bottom of pan in an even layer.
- Bake at 325 degrees F for 7-10 minutes or until lightly golden brown.
- Cream together your cream cheese and sugar until smooth with an electric mixer.
- Add in your egg, vanilla, fresh lemon juice and zest. Mix to combine.
- Pour cheesecake batter into a parchment lined 9 x 5 loaf pan and spread to an even layer. Smooth with an offset spatula.
- Bake at 350 degrees F for 35-45 minutes until set and lightly golden brown on the edges. The top will not be sticky.
- Allow to cool and then refrigerate for at least 3-4 hours or overnight.
- After the cheesecake is cooled and chilled it is ready to slice and enjoy. I sliced ours into four pieces but you could slice it into fewer or more depending on how many people you are sharing it with.
Tips
- When making cheesecake it is always best to use room temperature ingredients. Your ingredients will incorporate better and you will get a smoother texture.
- Use regular cream cheese, not light or fat free cream cheese.
- Don’t overmix. Mix ingredients together until combined and smooth. Over mixing can put too much air into the cheesecake causing it to over inflate and then fall as it cools.
Serve With:
- Strawberry Sauce
- Homemade Hot Fudge or chocolate syrup
- Lemon Curd
- Caramel Sauce
- Crushed CookiesI
- Cherry Pie Filling
- Fresh Berries
Frequently Asked Questions
How do I tell cheesecake is done?
The cheesecake will be set, just slightly jiggly in the middle and just starting to turn golden brown at the edges.
Do I need to refrigerate cheesecake?
Cheesecake should be cooled at room temperature and then refrigerated for at least 4 hours before serving. Keep it in the fridge until ready to serve and leftovers should also be kept refrigerated. They will keep in the refrigerator for 3-4 days.
Can I freeze small batch cheesecake?
Wrap cheesecake in plastic wrap and then in foil. It will keep in the freezer for 1-2 months.
Can I use another kind of cracker, cookie, or biscuit for the cheesecake crust?
Absolutely, you can use a shortbread cookie, vanilla wafer, Oreo cookie or a chocolate wafer cookie. A Biscoff cookie would also be delicious.
For more delicious cheesecake desserts try:
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Small Batch Cheesecake
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 Tbsp butter melted
- 1 Tbsp sugar
Cheesecake Filling
- 16 oz. cream cheese 2 – 8 oz. packages
- 3/4 cup sugar
- 1 egg
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tsp vanilla
Instructions
Graham Cracker Crust
- Preheat oven to 325 degrees F
- Mix together crushed graham cracker crumbs, sugar and melted butter.
- Stir to form a damp sand consistency.
- Press into the bottom of a parchment paper lined 9 x 5 loaf pan into an even layer.
- Bake for 7-10 minutes or until edges are lightly golden brown.
Cheesecake Filling
- Preheat oven to 350 degrees F
- Beat cream cheese until smooth.
- Add in egg, sugar, lemon zest, juice and vanilla.
- Beat until well combined.
- Pour onto graham cracker crust.
- Bake for 35-45 minutes or until cheesecake is set.
- Cool at room temperature until completely cool and then refrigerate for at least 4 hours or overnight to allow it to set up.
- Serve plain or with desired topping.
Tips & Notes:
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Nutrition Facts:
Donna says
Made this last week. Fabulous. Texture was perfect. Flavor was wonderful. I did have to bake it for 1 hour.
Laura says
Easy recipe. Delicious.
Pam Deffendall says
Absolutely delicious!!
Perfect size for two