Small Batch Cheesecake

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This Small Batch Cheesecake has a classic graham cracker crust, a creamy cheesecake filling- all in a smaller quantity!  It’s easy cheesecake batter that whips up in your mixer in minutes. This cheesecake recipe bakes up in a loaf pan and there’s no water bath required!​

small batch cheesecake slices in a loaf pan


 

One of my favorite desserts is a cheesecake. And I guess that makes sense then why are there about 40 different cheesecake recipes to choose from on this blog – from Oreo cheesecake, to a basque burnt cheesecake, to even an Biscoff cheesecake. The possibilities for cheesecake are endless. ​

However I don’t always need (or want) an full-sized cheesecake sitting around the house taunting me all week. Especially since it’s January and you know it’s all those New Years resolutions hanging over our heads. And although I’m all for trying to eat better after the holidays I still need a little sweet treat at the end of the night. ​Who’s with me on that?

So what’s a girl to do? Enter this creamy small batch cheesecake recipe. It’s everything you love about a classic cheesecake recipe in a smaller form.

You can top with a little chocolate ganache, or strawberry topping, or just indulge as a plain cheesecake. It’s that tasty. 

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See Also:

strawberry topping being spooned on top of a slice of small batch cheesecake

Why You Will Love This Small Batch Recipe:

  • Perfect recipe for smaller groups!
  • Wonderful Valentine’s Day Dessert
  • Makes a perfect small portion to share with just a few
  • No water bath needed
  • Still a creamy cheesecake filling in a smaller portions!
  • Bakes easily up in a loaf pan
  • Great plain cheesecake to serve with wonderful toppings
  • Freezes well too!
small batch cheesecake slice on a plate

Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.

Ingredients Needed:

For the Crust:

  • 6 graham cracker sheets (42 g) – Opt for honey or cinnamon-flavored graham crackers to add a subtle twist to your crust. If you can’t find graham crackers, you can also use Nilla wafers, Oreo cookies (omit the added sugar) or digestive biscuits). If making gluten free use gluten free graham crackers.
  • 2 tablespoons granulated sugar – Or you can also use brown sugar! I’ve had readers try with brown sugar as well and loved it!
  • 3 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 ounces (2 blocks) cream cheese – You want your block of cream cheese to always be at room temperature before using so you get a smooth creamy filling. I recommend full-fat cream cheese not the whipped tub variety which can affect the texture. You can also use dairy free cream cheese. 
  • ½ cup (100 g) granulated white sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 large egg – Make sure your egg is at room temperature so it blends easily into your cheesecake batter.
  • ½ cup sour cream, room temperature- Full-fat sour cream works best, contributing to the rich and velvety consistency of the cheesecake.

How to Make Small Batch Cheesecake:

Make Crust:

Preheat oven to 325°F (160°C) with the rack in the middle. I like to line a loaf pan with parchment paper but you can also just give it a quick spray with non-stick cooking spray.

Pulse graham crackers in a food processor until finely ground. In a bowl, mix the graham cracker crumbs with sugar and melted butter.

Press the cookie crumbs mixture firmly into the bottom of a 9×5 inch loaf pan. Make sure to not press down too much or the crust will come out too crunchy and hard.

Place the pan on a baking sheet and bake for 10 minutes. Allow it to cool.

step by step photos of making graham cracker crust

Make Cheesecake Filling:

In a bowl of a stand mixer with paddle attachment, beat cream cheese and sugar for 2-3 minutes on medium to high speed. You can also make this with a hand mixer in a large mixing bowl. An electric mixer is a must though to make sure you get a creamy filling.

Add salt and vanilla, beating after each addition. Beat in the egg, then add sour cream and beat until combined.

four step by step photos of making cheesecake batter

Scrape the sides of the bowl with a rubber spatula and transfer the mixture into the crust.

Bake at 325°F (160°C) for 35-40 minutes until edges are set and slightly golden, and the center is set but slightly wobbly. The cheesecake will continue to set up after it’s out of the oven, so to prevent cracks you want to make sure to not over cook.

Run a knife around edges after removing from the oven.

unbaked and baked small cheesecake in a loaf pan

Allow the cheesecake to cool in the pan on a wire rack. Transfer to the fridge and chill for 4 hours. Serve with whipped cream or strawberry topping!

slice of small batch cheesecake on a plate topped with strawberry topping

Recipe Tips

  • Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a velvety cheesecake batter.
  • Don’t press the graham cracker crust down too much or your crust will come out too crunchy and hard.
  • Don’t overcook. The middle should be set but slightly still jiggly. If you continue to let it cook until it’s completely solid looking in the middle then your cheesecake will crack later as it cools.
  • A plastic wrap cover while chilling in the fridge prevents any unwanted flavors from affecting your cheesecake.

Recipe Variations:

  • Add lemon zest – Try adding a little lemon zest to the filling before baking.
  • Use Oreo cookies – Make an Oreo cookie crust instead. I like to omit the sugar if doing so. 
  • Add a fun mix-in – Stir in some mini chocolate chips, or add a swirl of Nutella for a little fun flavor twist!
small batch cheesecake cut into slices in a loaf pan

Serving Suggestions

When it comes to plain cheesecake the possibilities are endless. You can always top with just some fresh fruit, or cherries. I love making this strawberry topping for my cheesecake and spoon over the top. Or try my blueberry topping instead for the cheesecake! And of course you can’t forget the whipped cream!

But I also love drizzling on an easy chocolate ganache or homemade caramel sauce! Or for a little zing, try serving with a little lemon curd!

​Bake It Free

  • ​Gluten Free – Simply swap the graham crackers for gluten free graham crackers. Or you can also try gluten free Oreos!
  • Dairy Free – Use dairy free cream cheese and dairy free sour cream for the filling. And swap out the butter in the crust with vegan butter or melted coconut oil.
  • Lactose Free – You can use lactose free cream cheese, lactose free sour cream and lactose free butter (which is what I do! Green Valley has great lactose free baking products. The butter is salted however but I find for this so you may want to omit the pinch of salt in the filling).
  • Nut Free – This recipe is already nut free. Just be sure to get nut safe graham crackers.
  • Vegan: I haven’t tried making this into a vegan cheesecake recipe yet but the egg is necessary. You may be able to use an egg replacer but I haven’t tried.
slice of small batch cheesecake on a plate with a fork

Storage Instructions

Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.

You can also freeze any leftovers. Individual slices can be wrapped and frozen for later enjoyment. When ready to eat, thaw overnight in the refrigerator.

Recipe FAQs:

Can I substitute low-fat ingredients?

While possible, using full-fat cream cheese and sour cream contributes to the best texture and flavor.

Can I make it without a stand mixer?

You can make this small batch cheesecake with any type of electric mixer.

Can I bake this cheesecake in a different pan?

Because this is a small batch recipe, a loaf pan is essential. But you may be able to divide the mixture and make into mini cheesecakes. 

If you love small batch recipes…

Then be sure to try my small batch brownies baked in a loaf pan as well! So fudgy and chewy. Or my small batch cinnamon rolls which makes four generous cinnamon rolls perfectly iced. And don’t forget to try my small batch focaccia in the summer time topped with fresh rosemary.

I also love my small batch chocolate cupcakes and small batch vanilla cupcakes when I just need a few cupcakes for a party.

More Recipes to Try

Get My Cheesecake Book!

Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!

small batch cheesecake slices in a loaf pan

Small Batch cheesecake

This small batch cheesecake is made in a loaf pan! So you get a perfect small amount of servings to share with not a lot of leftovers!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour
Chilling time: 4 hours
Total Time: 5 hours 25 minutes
Servings: 4 -6 servings
Calories: 756kcal

Ingredients

For the crust:

  • 6 graham cracker sheets (42 g)
  • 2 Tablespoons granulated sugar (or brown sugar)
  • 3 tablespoons unsalted butter melted

For the cheesecake filling:

  • 16 ounces (2 blocks) cream cheese softened to room temperature
  • ½ cup (100 g) granulated white sugar
  • pinch salt
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature
  • ½ cup (120 g) sour cream room temperature

Instructions

Make crust

  • Prep oven. Preheat oven to 325°F (160°C) , with rack in middle of oven.
  • Make the cookie crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and melted butter. 6 graham cracker sheets (42 g) 2 Tablespoons granulated sugar 3 tablespoons unsalted butter
  • Assemble the cookie crust. Press the crumb mixture firmly into the bottom of a 9×5 loaf pan.
  • Bake the crust. Place the pan on a baking sheet and bake for 10 minutes. Remove from the oven and let cool.

Make cheesecake filling

  • Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 2-3 minutes16 ounces (2 blocks) cream cheese ½ cup (100 g) granulated white sugar
  • Add remaining ingredients. Add the salt and vanilla, beating after each addition. Beat in the the egg. Add the sour cream, beat until combined. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. pinch salt 1 teaspoon vanilla extract 1 large egg ½ cup (120 g) sour cream
  • Bake the cheesecake. Bake at 325°F (160°C) for 35-40 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. Remove from the oven and run a knife around the edges to loosen this will help prevent cracks as it cools.
  • Cool the cheesecake. Allow the cheesecake to cool in the pan on a wire rack. Transfer to the fridge and chill for 4 hours.
  • Serving the cheesecake. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Cut into slices and serve.

Notes

  • Freezing: Yes, individual slices can be wrapped and frozen for later enjoyment. Freeze for up to 3 months. Crust may soften slightly as it thaws. When ready to eat, thaw overnight in the refrigerator.
  • Storage: Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.
  • Graham crackers: You can swap these for digestive biscuits, Nilla wafers, or Oreo cookies. If you use Oreo cookies I omit the added sugar.
  • Gluten Free – Simply swap the graham crackers for gluten free graham crackers. Or you can also try gluten free Oreos!
  • Dairy Free – Use dairy free cream cheese and dairy free sour cream for the filling. And swap out the butter in the crust with vegan butter or melted coconut oil.
  • Lactose Free – You can use lactose free cream cheese, lactose free sour cream and lactose free butter (which is what I do! Green Valley has great lactose free baking products. The butter is salted however but I find for this so you may want to omit the pinch of salt in the filling).
  • Nut Free – This recipe is already nut free. Just be sure to get nut safe graham crackers.
  • Vegan: I haven’t tried making this into a vegan cheesecake recipe yet but the egg is necessary. You may be able to use an egg replacer but I haven’t tried.

Nutrition

Calories: 756kcal | Carbohydrates: 55g | Protein: 11g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 195mg | Sodium: 521mg | Potassium: 243mg | Fiber: 1g | Sugar: 41g | Vitamin A: 2024IU | Vitamin C: 0.3mg | Calcium: 165mg | Iron: 1mg
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6 Comments

  1. verona louise burns says:

    Easy and its just great. Did zest a little lemon into it , good. Didn’t use parchment paper and it was fine.

    1. So glad you enjoyed it! 😊 The lemon zest sounds is a great touch! Thanks for sharing!

  2. 5 stars
    This Cheesecake recipe was great, Used brown sugar in crust,because in one part of your recipe, the written part in said brown sugar , I liked the taste the brown sugar gave it a lot.

    1. So glad you loved the cheesecake Bill! And I’ll be sure to fix that but glad you loved it with brown sugar 🙂

      1. Actually I would make it a choice, you can use granulated sugar or brown sugar, the crust was really tasty with the brown sugar

      2. I just put a note in the recipe that you can use either 🙂 thanks!

5 from 1 vote

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