Creamy Small Batch Cheesecake

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 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.

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!

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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

Description

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


Ingredients

Crust

  • 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

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 sauce topping, cherry topping, or even salted caramel!

Instructions

  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.

Notes

  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

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

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

85 Comments

  1. oooh! also really like that there’s no water bath necessary (i’m always scared about spilling all that hot water). also can confirm that strawberry compote is delicious by the spoonful (also swirled in yogurt and on ice cream and on buttered toast mmmm).

  2. This cheesecake looks soo amazing. I have all of Christina’s cookbooks and I just received this one on Tuesday. I haven’t had a chance to look through it yet. But that’s what this weekend is for!

  3. I love this. especially with cheesecake. I don’t think I can be trusted to have too much of anything sweet in my house. I have been reading Christina’s blog for a while and have made a few things of hers and they always come out perfect. Her writing style, like yours always sounds genuine and I appreciate that. Plus the photography on both of your sites are always outstanding. I will have to get my hands on a copy of this book soon.

  4. I love making cheesecake for my husband and I, but we do always have so much leftover.  Luckily my husbands co workers always welcome any leftover baked goods.  But I love the idea of small batches.  Caramel sauce is probably my favorite cheesecake topping.  🙂

  5. Wow this is such a good idea! The small batch makes it so much more tempting to make to haha. I’ll have to check out her blog!

  6. Hmm, cheesecake without sour cream? I dunno, I might have to try this soon just to see. Course, my all time favorite type of cheesecake is sour cream topped (rather than incorporated) so I could always add that layer to this recipe if need be.

    And now off to discover this Dessert for Two blog. It will probably perfect/ruin my single life, lol.

  7. This is simply brilliant!  My daughter has left for college, so it’s just me and my husband.  I would never make a whole cheesecake for the two of us — but I will make this.  Definitely checking out this cookbook, too!

  8. This is such a cute idea! I’ve never made cheesecake at home before, but I can understand how 10 leftover slices of it would be tempting… and not the best thing to have around if you live with a small family… It’s interesting that it’s made in a loaf pan though; I never would have thought of making it like that, but I can see how it would work. Can I admit I’d like the cheesecake topped with salted caramel the best!?? On the weekend, “should do,” list. Have a good one Sally 😉

    1. Hi Emma! I’m unsure how to sub out the sugar and how much is needed to replace. Is there a diabetic-friendly cheesecake recipe elsewhere online? I’m not trained or well-versed in diabetic baking.

  9. Yum, yum, yum-o! What perfect timing – right before Valentine’s Day. 🙂 This looks deliciously scrumptious, and the photos are making all of us at work drool. We have to make!

  10. Perfect! I visit her site often…I need to buy her book. With it just being hubby and I,
    these smaller desserts are perfect…..and who doesn’t love cheesecake!

  11. Hi there, love your blog!  Discover it recently – look at it far too much when I’m supposed to be working….ahem. Some great recipe ideas and tips, and inspiration!
    Love this idea of a  small cheesecake – would never have thought of it – so thanks.
    Now we can have cheesecake all the time!

  12. Is the 16oz of cream cheese correct?  It seems like a lot for the recipe. I looked at one of your recipes for your salted caramel chocolate chip mini cheesecake and you also used 16oz plus 2 eggs and it made a lot more than this recipe.  Just curious before I try it. Thanks

  13. I really like her website too – I like the small batch aspect of it but admit I always end up making a full batch of something (from your website!). (Actually, last night I finished off the two remaining peanut butter cookies I had left in the freezer from Christmas baking…the Big Bakery Style Peanut Butter Chunk cookies that take an entire jar of peanut butter….OMG…SO GOOD)

    Anyways, this cheesecake looks SO good…I might try it with an oat crust so I don’t have to buy a box of graham crackers.

  14. This looks divine!! Would it be able to be cooked in a 7 in cheesecake pan? I’d love to be able to make this in my Instant Pot!!

  15. This looks so yummy. I definitely need to try your strawberry compote recipe. It looks like it would be perfect on Sunday morning pancakes.

  16. This looks really good. Its only me and my husband at home so being able to bake only enough for the 2 of us would be great!!!

  17. I love how the slices look like they came out of a regular, circular cake pan, but it was actually made in a rectangular pan! This is such a cute recipe and so perfect to make for just my mom and I. Thanks so much for sharing!

  18. It’s been years since I last tried my hand at a cheesecake. I always felt that was something only the gourmet chefs could do really well, but you’ve inspired me. I can taste the flavors and textures, just reading the recipe. Of course, your fabulous photographs help too–almost wafting the scents my way. I like the idea of small batch recipes too. Thank you!

  19. Making this for my husband’s birthday tomorrow and thinking of trying the lava cakes for our Valentine’s Day treat! Thanks for all the great recipes, Sally! 🙂 

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