SMALL-BATCH CHEESECAKE

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!​

- Boston Girl Bakes

Cream Cheese

key ingredient

1. Prep oven. Preheat oven to 325°F (160°C) , with rack in middle of oven.

PREHEAT THE OVEN

2. 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 brown sugar and melted butter.

MAKE THE CRUST

3. Assemble the cookie crust. Press the crumb mixture firmly into the bottom of a 9×5 loaf pan.

PRESS

4. Bake the crust. Place the pan on a baking sheet and bake for 10 minutes. Remove from the oven and let cool.

BAKE

5. 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 minutes

MAKE THE FILLING

READ MORE:

bostongirlbakes.com

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