Creamy Small Batch Cheesecake

slices of cheesecake with strawberry topping on a silver plates with a fork

Hello hello! A big giant hi to you today. Saying hello from my office where there’s currently a very *thin* blanket of sparkling white snow outside the window. It’s hardly snowed at all this winter, but when a dusting comes through– I’ll gladly take it and even wear my snow boots outside just to get that “real winter” feeling.

In addition to snow, something else arrived this week! My dear friend Christina’s (from the crazy popular and completely delicious blog Dessert for Two) new cookbook Sweet & Simple. The name actually doesn’t do this beautiful cookbook justice. Christina, can we change it to *Extra* Sweet and *Extra* Simple?

Sweet & Simple cookbook by Christina Lane

I wanted to share a recipe from her latest cookbook because the focus of her books–and blog– is small batch baking. Not something we usually focus on over here, so I figured you’d absolutely LOVE something new. And something that doesn’t leave enough leftovers to feed an army. Leftovers that taunt and haunt you until you eat every last cookie. Eeeeeeat meeee. What? Um, what were we talking about?

Flipping through the picture-filled book, my eyes immediately landed on this creamy small batch cheesecake. Such a thing exists? Yes, it absolutely does. And the best part is that you don’t need to go to the store or fill your Amazon cart with an extra baking pan or kitchen tool. The cheesecake is made in a loaf pan– something you’ve already got. No matter how you slice it, that’s pretty freakin’ cool!

cheesecake in a loaf pan cut into slices

overhead image of cheesecake batter in a pink bowl with a spatula

This is the kind of dessert we all love eating: creamy, thick, and rich cheesecake that’s not overly sweet with a crazy thick and buttery graham cracker crust. I got 5 glorious slices, which is perfect when there’s only 2 of us. Kevin, who isn’t usually a fan of cheesecake, devoured half of it. The whole pan was gone in 24 hours!

You only need a handful of ingredients like cream cheese, graham crackers, sugar, and an egg. Vanilla and a squeeze of fresh lemon add just enough flavor. Don’t worry, you don’t taste the lemon. It just compliments the tart cream cheese.

I did add an extra Tablespoon of butter (3 Tablespoons total) to the crust because mine was somewhat crumbly without it. I blame the super dry weather!

overhead image of cheesecake baked in a loaf pan

strawberry sauce in a glass bowl

Any excuse to add a condiment and I will. I made strawberry topping for the cheesecake! I made the entire recipe for it and had a little extra after the cheesecake was gone. Can I admit it’s *really* good just with a spoon? Christina has a version of this cheesecake on her blog as well– and she topped hers with homemade cherry topping. Give hers a try if you like cherries and cheesecake.

slice of cheesecake with strawberry topping on a silver plate with a fork

I encourage you to check out Christina’s latest cookbook! She has 2 others as well, both of which focus on small batch baking and cooking. These dishes and desserts are perfect for date night and Valentine’s Day next week. I had the pleasure of meeting Christina last year and we immediately hit it off. Her down-to-earth, kind nature radiates through her blog and social media. Check her out!

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slices of cheesecake with strawberry topping on a silver plates with a fork

Creamy Small Batch Cheesecake

  • Author: Sally
  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Total Time: 6 hours
  • Yield: 5 slices
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American


If you don’t want to make a big regular cheesecake, try this easy creamy small batch cheesecake with only 5 slices!



  • 1 and 1/3 cups (130g) graham cracker crumbs (about 8 graham cracker sheets)
  • 3 Tablespoons (45g) unsalted butter, melted
  • 1 Tablespoon (12g) granulated sugar


  • two 8-ounce blocks (450g) full fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • optional for serving: strawberry sauce topping, cherry topping, or even salted caramel!


  1. Lower the oven rack to the lower third position and preheat oven to 325°F (163°C). Line a 9×5 inch loaf pan with parchment paper with enough overhang on the sides to easily remove the cheesecake from the pan. Set aside.
  2. Mix all of the crust ingredients together. Pour into prepared loaf pan and press down the crust so it is super tight and firm in the pan. Use a flat spatula to compact it down. Bake the crust for 22-24 minutes or until lightly golden brown on the edges and top.
  3. While the crust is pre-baking, prepare the filling. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until completely smooth. Beat in the sugar, egg, vanilla, and lemon juice until completely combined and smooth, about 2 minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed.
  4. Pour the batter on top of the warm crust and smooth into an even layer. It will look like a lot of cheesecake batter, but it will sink down as it bakes.
  5. Bake the cheesecake for 40-45 minutes, until the entire surface is set. A toothpick inserted into the center of the cheesecake should come out *mostly* clean.
  6. Remove from the oven and allow to cool completely in the pan set on a wire rack. Once cool, refrigerate the cheesecake for 4 hours and up to 1 day.
  7. Remove the chilled cheesecake from the pan using the overhang on the sides. Slice and serve with optional toppings, if desired.


  1. Make Ahead Instructions: Make this cheesecake ahead of time and let it sit in the refrigerator for up to 1 whole day in step 6. You can also make the filling and pre-bake the crust ahead of time. Cover and refrigerate both for up to 1 day before continuing with step 4. Cheesecake can be frozen up to 3 months. Thaw overnight in the refrigerator.
  2. Special Tools: KitchenAid Stand Mixer | KitchenAid Hand Mixer | Melamine Icing Bowl SetHearts and Arrows SpatulaUSA Bakeware Loaf Pan | Farberware Loaf Pan | Eat Dessert First Fork

Keywords: cheesecake, small cheesecake

slices of cheesecake with strawberry topping on a silver plates with a fork


  1. For Thanksgiving, I made this cheesecake as a base. Added cinnamon-spiced apples, the crumb topping from your Apple Crumb Cake, and your salted caramel. Everyone loved it! My boyfriend (who went to culinary school), said it was the best cheesecake he ever had! Perfect serving size, too. I can’t wait to make this cheesecake again.

  2. Just wondering about sour cream? I noticed someone said they added it. Do you make all your cheesecakes without sour cream? Why? What does it do to cheesecake?

    1. This is a simplified small batch cheesecake! I do make my Classic Cheesecake (and other varieties) using sour cream!

      1. Also is it ok if i use salted butter since its just for the crust??

    2. Barbie Teed says:

      I’ve made this twice now and it’s perfect for fulfilling my cheesecake craving without sending me for my fat pants every time. First time I followed the recipe exactly and it came out beautifully. The second time, I added a little lemon zest (amazing) and tried to use a 6″ cake pan instead of the loaf pan. The pan was a bit small so it took almost 10 minutes longer to bake and came very close to overflowing, though it didn’t. I’ll be keeping this recipe for a long time to come!

  3. Can you put pineapple on crust under cheesecake or maybe on top?

    1. Hi Rita, You can certainly place it on top, I haven’t tried it under the cheesecake layer but you can try it!

    2. Hi! I love your recipes and your website. I want to make a cheesecake for my anniversary and I love the idea of doing a small one like this. Do you think it would work to make it in a 6 inch round instead of a loaf pan? Thanks!

  4. So easy and tasty! Hit the spot for a cheesecake craving without tempting me to eat a whole cheesecake. My crust was still quite crumbly even with 3T butter. I’ll definitely be keeping this recipe around!

  5. Hi Sally-
    I will be making this dessert for Valentines Day. I would like to make an OREO crust instead – how many oreos would i need to use?


    1. Hi Jaclyn! You can swap Oreo cookie crumbs (grind up the entire Oreo, cream and cookie) for the graham cracker crumbs. I can’t say off the top of my head how many Oreo cookies you’ll need. I’m guessing around 15. You can skip the sugar. Butter measurement stays the same.

  6. I made this yesterday for my husband’s birthday treat, and we just finished a slice each.
    – the quantity is good, plenty to enjoy but not so much that we struggle to store it in the fridge
    – the ingredients list is delightful, I only had to buy biscuits and cream cheese with everything else coming out of panty staples
    – the recipe was easy to follow, I have never attempted a cheesecake before but had no problems with this
    – the outcome was smooth, creamy and delicious
    Thank you!

  7. Hi! I’m literally in the middle of this baby cooking! However, I missed the part about moving the rack down.. So I’ve had it middle rack.. I’m 45 min into the bake and I find that my toothpick is still coming out gooey.. but the top has finally set. I’m not sure if you’ll see this within the next few minutes.. but I’m wondering if by having it middle rack the baking time may take a bit longer..

    But I can tell you it looks, smells and the wet batter tastes delicious!!

  8. Could you use a lite cream cheese instead of full fat?

    1. Hi Holly, I don’t recommend it. The cheesecake won’t completely set up.

  9. I’ve saved your delicious looking recipe for cheesecake for two. It’s apparent you’re a lady of multitalent in the kitchen. I have to tell you, though, that I’m really put off by the rusty, dirty looking pan in which you baked your cheesecake. You won’t need to publish my observation, I just wanted to let you know how one person viewed it.

    1. Carol, I look at that pan and see a ceramic pan that has a mottled finish on it. I think you think it is a metal pan with baked on ick? Look again.

  10. I will be making this today and wanted to say my old bread pan, that looks the same as yours, still makes delicious recipes and I’m sure it will continue to do so. Looking forward to seeing how amazing this will taste!

    1. I have made this twice now and I love it. Perfect size so your not eating cheesecake forever. And yes I bake it in a pan that looks like yours also, that’s what happens to bakeware when it’s well used!

  11. Hi Sally, thank you so much for all of the wonderful recipes! I had two questions regarding this recipe before I attempt to make it:

    -Why did you opt out of using sour cream in it, (maybe because it’s a smaller version of a regular cheesecake?)? Would I be able to incorporate sour cream into the recipe somehow if I have it on hand?

    -Secondly, can I substitute an almond flour crust for this recipe instead of the classic graham cracker crust?

    Thank you 🙂

    1. Hi Selin! Thanks so much for asking. This isn’t my recipe (it’s from a cookbook!). It’s a super creamy cheesecake, but has that slightly stiff and sturdy texture of classic New York Style cheesecake. Adding a touch of sour cream is fine, but it really doesn’t need it. I don’t have an almond flour crust recipe on my website, but if you have one you love and it works well with cheesecake, you can certainly use it here.

      1. I’ll definitely do that then, thank you so much for the reply, I really appreciate it!

  12. Cassandra says:

    I had a little issue with the butter to graham cracker ratio for the crust. It was still extremely dry so I added another TBSP or more. It was tough to get it to stick to the parchment paper! Once I figured that out, the filling was incredibly simple. And OH. MY. This recipe is so delicious. 100% the best cheesecake I have ever had, and 3 other people that polished off the small pan agree!

  13. Hi Sally!
    This was my first time ever making a cheesecake. It was actually easier than I thought it would be. Easy directions to follow and not to much ingredients. My family loved it and the size was great! I have been trying a lot of your recipes since we have been stuck at home because of the quarantine and it really has helped the time pass. You are awesome!

  14. Omg Sally I made this last night and it’s perfect ! I had no graham crumbs available so I used peanut butter cookies instead, still delicious! The filling is just the right sweetness and a bit tangy at the same time. This will be my go to small batch recipe from now on. For the strawberry topping can I substitute fresh/frozen strawberries for strawberry preserve? Thanks !

    1. So glad you enjoy this smaller version of a full size cheesecake! You can use strawberry preserves as a topping, yes!

  15. Alrica Fernandes says:

    Hi Sally!
    I currently have only 250 gms of cream cheese. Can I reduce the quantity of cream cheese to 250gms? Or can I use two different brands of cream cheese to make it to 450 gms?

    1. Hi Alrica, As long as they are full fat blocks of cream cheese you can use two different brands.

  16. Would I be able to incorporate the blueberry swirls from the blueberry swirls cheesecake recipe here?

    1. Stephanie @ Sally's Baking Addiction says:

      You can!

  17. Hi sally! I was wondering can I change the cream cheese into mascarpone cheese ? Thankyou!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Rizca, You could try to replace half of the cream cheese with mascarpone, but I wouldn’t replace all of it.

  18. My husband said this was the best cheesecake he’s ever had so I gave it 5 stars, but I had a bit of a problem with the baking. It took a good hour plus to get a clean toothpick and I wasn’t sure what you meant by *mostly*. Could I have taken it out a bit earlier and would it have set more in the fridge? It just wasn’t clear to me, or maybe I missed something in the instructions.

    1. Hi Caryl, by mostly clean, I mean that the toothpick can have a couple moist crumbs/pieces of cheesecake filling on it, but not be completely covered in wet cheesecake batter. Does that make sense? Even with a few moist crumbs on the toothpick, it sets up nicely in the refrigerator.

  19. Can I substitute vanilla with citrus zest instead?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Cara, I recommend keeping the vanilla and adding some lemon/orange/citrus zest to the recipe for a different flavr. Let us know what you try!

  20. Normally cheesecakes need a water bath, you didn’t use one here, is it because of the size and less cooking time?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mariam, No need for a water bath here. There isn’t as much surface area like a full cheesecake so it’s less likely to crack! We do use one in this full size Classic Cheesecake.

  21. Kathleen McDonnell-Forney says:

    Woukd I be able to make this in a small (4.5) springform pan instead of a loaf pan?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kathleen, We haven’t tested it but I don’t see why not!

      1. Kathleen McDonnell-Forney says:

        Thanks for the quick reply. Love all the great cheesecake recipes

  22. NANCY HAMMOND says:

    I made this, followed the exact recipe and it turned out perfect. Used chilled canned cherries as a topper. Cheesecake was very creamy; not too sweet, not too tart. Graham cracker crust baked up nice and crunchy. Thanks Sally. I will definitely make this again.

  23. can I bake this in a 4 or 6 inch springform pan

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Linda, We haven’t tested it but I don’t see why not. Let us know if you try!

  24. i made this today and the crust did not hold together. I followed the directions and everything seemed fine till i removed it from the pan. What could have gone wrong. Thanks

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