Creamy Small Batch Cheesecake

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Bake my strawberry cheesecake muffins next!

Small batch cheesecake is so easy! Make these 5 deliciously creamy and thick slices in a loaf pan! Recipe on sallysbakingaddiction.com

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?

dessert-for-two-sweet-and-simple-cookbook

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!

Small batch cheesecake is so easy! Make these 5 deliciously creamy and thick slices in a loaf pan! Recipe on sallysbakingaddiction.com

How to make small batch cheesecake on sallysbakingaddiction.com

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!

How to make small batch cheesecake on sallysbakingaddiction.com

Homemade strawberry sauce on sallysbakingaddiction.com

Any excuse to add a condiment and I will. I made strawberry compote 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.

Small batch cheesecake is so easy! Make these 5 deliciously creamy and thick slices in a loaf pan! Recipe on sallysbakingaddiction.com

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!

Creamy Small Batch Cheesecake

Ingredients:

Crust

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

Cheesecake

  • 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 compote, cherry topping, or even salted caramel!

Directions:

  1. Lower the oven rack to the lower third position and preheat oven to 325°F (163°C). Line a 9x5 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.

Make-ahead tip: 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.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Small batch cheesecake is so easy! Make these 5 deliciously creamy and thick slices in a loaf pan! Recipe on sallysbakingaddiction.com

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Kitchenaid Stand Mixer | Kitchenaid Hand Mixer | Melamine Icing Bowl SetHearts and Arrows SpatulaKitchenaid Nonstick Loaf Pan | Farberware Nonstick Loaf Pan | Eat Dessert First Fork

Want more strawberry cheesecake to love? Try my 5 ingredient strawberry cheesecake truffles!

EASY 5 ingredient strawberry cheesecake truffles made with cream cheese, fresh strawberries, white chocolate, and graham cracker! Recipe on sallysbakingaddiction.com

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Small batch cheesecake is so easy! Make these 5 deliciously creamy and thick slices in a loaf pan! Recipe on sallysbakingaddiction.com

75 Comments

All Comments

  1. I love Christina’s recipes! I’ve been following her blog for a while but just got her first two cookbooks for Christmas and they are perfect for just my husband myself. They sit right next to yours in our kitchen 🙂 I made her biscuit, chocolate and whiskey bread pudding for Valentine’s and it was a hit.

  2. I don’t have 2 pkg of full fat cream cheese on hand. One full fat and one 1/3 less fat. Thoughts on how it would come out? I’ve mixed in other recipes before. For the lemon, could bottled lemon juice be substituted?

    Thanks!

  3. Hi Sally
    I want to try this one, but I wanted to check if I don’t need to use a water bath. I thought cheesecake always needs to be baked in water…
    If not, could you please tell me why it’s not necessary for this recipe ?
    Thank you!

  4. Small batch – it is using 16 ounces of cream cheese, that is as much as is used in a 10″ springoform pan. Just sayin’

    1. My Cheesecake recipe calls for 4 packages of cream cheese, while this recipe only calls for 2 packages.  It’s still a fair amount, but like Sally said it made 5 slices, compared to my 9″ springform pan which makes 10-12.    This is a good idea for someone(s) who can’t eat, or don’t want, a full cheesecake.  I think it is an interesting and creative idea.  =)

  5. Hi, Sally! I’m a fan of yours. ☺ Just wanna ask, if I use a 9″ spring form pan, do I need to water bath? TIA! 

  6. This is literally the best cheesecake I’ve ever made! I always use this for a quick dessert when friends are coming over, the lemon gives it the perfect flavor it’s so good! Soo creamy! Everyone needs to make this!

      1. Should I change the temp? If not, how long do you suggest I cook the crust and the cheesecake batter?

        Thank you so much!

  7. I made this today I used 1 8oz and 1/2 package of cream cheese and 1/2 cup sour cream. I used a 9 inch springform pan. It did plenty batter for the pan. I got a pretty tall cheesecake!

  8. Hi Sally! I would love to try this and your snickers cheesecake. Was wondering if I could freeze the cheesecake for like 1-2weeks? Planning to make it in advance for Christmas cos I’ll also be busy baking your other cookie recipe ❤️❤️❤️ Thank you!!

  9. I just made this and threw in some coconut and pecans with the crust. I chopped up some German Chocolate Cake truffles and swirled caramel into the filling, and I can’t wait to eat it! I need to be more on the lookout for small batch recipes like this one!

  10. I have been following your website for a few months now and I have to say that I’m completely obsessed!! You’re website inspired my newfound love of baking and I just have to thank you for introducing me to something I thought was impossible considering I’m pretty young (15)!! I made this (along with the strawberry compote) a couple of days ago, all by myself with no help, and for being someone that doesn’t necessarily like cheesecake, I LOVED IT! My crust came out crumbly but I think it needed more butter to hold it together. However, everything else came out magnificent: the cheesecake itself was cooked to perfection and the compote had the best flavor (I was eating it out of the pan when my Dad wasn’t looking). I never leave reviews, but I just had to come on here finally to sing my praise for you in case someone skimming through the comments felt the way I did a few months ago: incapable.

    1. Hi Nicole! You are so sweet, thank you so much for the kind comment and review on this small batch cheesecake! Hope you enjoy all the recipes you try from my website. 🙂

  11. I always wanted to bake this one, and may’s baking challenge brought it up again! So I finally made this cake this weekend and it’s great! So simple, and I am sure I can easily customise it by adding chocolate chips or other things… thanks for sharing! And also thanks for sharing Christina’s blog, I really like reading it.

  12. Hi Sally!

    I’m thinking about making this in a 6″ springform pan without the crust and using as a layer with your new chocolate chip cookie cake. Would I need to alter the baking time since I will be omitting the crust?

    Thanks!!

    1. Hi Desiree! I don’t think you would need to change the baking time as the bake time is really just to bake the cheesecake batter. Let me know how it goes!

  13. Has any one tried added melted white chocolate to the batter? I love the small-batch cheesecake but I want to make a white chocolate raspberry version. Making the compote using raspberries instead of strawberries is easy enough. I’m just afraid the white chocolate may change the texture of the batter and, therefore, mess everything up when I bake it. Thoughts?

  14. For those wanting to make this as a chocolate cheese cake. Here is how I did it. Make recipe as stated, to it include:

    Add 1 large egg
    6 ounces bittersweet chocolate, melted and cooled
    2 TBS brown sugar
    1.5 TBS unsweetened cocoa powder

1 2

Reviews

  1. I have been following your website for a few months now and I have to say that I’m completely obsessed!! You’re website inspired my newfound love of baking and I just have to thank you for introducing me to something I thought was impossible considering I’m pretty young (15)!! I made this (along with the strawberry compote) a couple of days ago, all by myself with no help, and for being someone that doesn’t necessarily like cheesecake, I LOVED IT! My crust came out crumbly but I think it needed more butter to hold it together. However, everything else came out magnificent: the cheesecake itself was cooked to perfection and the compote had the best flavor (I was eating it out of the pan when my Dad wasn’t looking). I never leave reviews, but I just had to come on here finally to sing my praise for you in case someone skimming through the comments felt the way I did a few months ago: incapable.

    1. Hi Nicole! You are so sweet, thank you so much for the kind comment and review on this small batch cheesecake! Hope you enjoy all the recipes you try from my website. 🙂

Questions

  1. Hi Sally!

    I’m thinking about making this in a 6″ springform pan without the crust and using as a layer with your new chocolate chip cookie cake. Would I need to alter the baking time since I will be omitting the crust?

    Thanks!!

    1. Hi Desiree! I don’t think you would need to change the baking time as the bake time is really just to bake the cheesecake batter. Let me know how it goes!

  2. Has any one tried added melted white chocolate to the batter? I love the small-batch cheesecake but I want to make a white chocolate raspberry version. Making the compote using raspberries instead of strawberries is easy enough. I’m just afraid the white chocolate may change the texture of the batter and, therefore, mess everything up when I bake it. Thoughts?

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