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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.
Cheesecake in a Rectangular Pan
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 A graham cracker crust for a cheesecake
- 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 20-25 minutes or until lightly golden brown.
How to Make A Small Batch Cheesecake
- 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 for Making the Perfect Small Batch Cheesecake
- Room Temperature Ingredients 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 cream cheese.
- Don’t overmix. Mix ingredients together until combined and smooth. Overmixing can put too much air into the cheesecake causing it to over inflate and then fall as it cools.
What to serve on Top of Small Batch Cheesecake.
- Strawberry Sauce. I like to serve the cheesecake with a fresh strawberry sauce using this recipe. You could make the topping with any fruit such as raspberries or blueberries.
- Chocolate. A drizzle of store bought chocolate syrup is easy and delicious. You could also use homemade hot fudge sauce.
- Lemon Curd. A dollop of lemon curd is amazing and is easy to make using this recipe
- Caramel Sauce. A drizzle of caramel and a sprinkle of coarse salt is amazing..
- Crushed cookies. I love using Oreos or a mint cookie.
- Plain. This cheesecake is so good it really doesn’t need anything on top!
- Cherry Pie Filling.
- Fresh Berries. A combination of strawberries, blueberries and raspberries is perfection.
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
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.
Prep:40 minutes
Cook:1 hour
Refrigerate Cheesecake:4 hours
Total:5 hours 40 minutes
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 20 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:
How to store 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.
How to tell it’s done: The cheesecake will be set, just slightly jiggly in the middle and just starting to turn golden brown at the edges.
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Nutrition Facts:
Calories: 317kcal (16%) Carbohydrates: 57g (19%) Protein: 3g (6%) Fat: 9g (14%) Saturated Fat: 4g (25%) Trans Fat: 1g Cholesterol: 57mg (19%) Sodium: 206mg (9%) Potassium: 59mg (2%) Fiber: 1g (4%) Sugar: 45g (50%) Vitamin A: 241IU (5%) Vitamin C: 1mg (1%) Calcium: 26mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Linda says
HI Leeanne;
I would like to do 1/2 mascarpone and 1/2 of the cream cheese. Will it be a bit fluffy and NOT dense? Will this work (for daddy day) Also do you have a great choc. crust recipe?
Leigh Anne Wilkes says
I have never tried that substitution so no idea if it will work. If you try it, let me know. I would just substitute chocolate wafer cookies for the graham crackers.
Carol says
Can you do 1/2 ricotta and 1/2 cream cheese> I do not like dense cakes at all. Thank you
Leigh Anne Wilkes says
I have never tried it but it’s worth trying! Let me know how it works
Charlotte says
This looks delicious and I’m looking forward to trying it out, but I have a small question. When you say 2 8oz of cream cheese, does that mean 16oz total? I’m afraid that I’m reading it wrong!
Leigh Anne Wilkes says
Yes 2 8 oz packages or a total of 16 oz.
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