Small Batch Cheesecake

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This easy Small Batch Cheesecake is made in a loaf pan and yields just 5 perfectly creamy and delicious slices!

Cheesecake has been and always will be one of my favorite desserts which means creating this Small Batch Cheesecake recipe was a MUST! It’s easy, rich, creamy and perfect for any occasion. You can eat it plain or cover it with your favorite berries – either way it’s delicious! If you’re in the mood for more small batch recipes try my Small Batch Funfetti Cupcakes, Small Batch Chocolate Chip Cookies or Small Batch Brownies!

Ingredient Breakdown

Cream cheese – the most important ingredient in a cheesecake! Make sure to use full fat cream cheese for best taste and texture.

Granulated sugar – sweetens the cheesecake.

Eggs – binds the ingredients and provides structure.

Vanilla Extract and lemon juice – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

How To Make Small Batch Cheesecake

1. Make the Graham Cracker Crust: combine the graham cracker crumbs and melted butter then mix until well combined.

2. Firmly press the graham cracker mixture into a parchment paper lined 9×5 inch loaf pan then bake at 350°F for 5 minutes. Set aside.

3. Make the Cheesecake Batter: use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened cream cheese and granulated sugar on low speed until smooth and creamy. Don’t over mix or you’ll incorporate too much air into the batter!

4. Add eggs one at a time then add the vanilla extract and lemon juice until just combined. Scrape the sides of the bowl as needed. Again be careful not to over mix the batter!

5. Pour the cheesecake batter onto the pre-baked graham cracker crust then gently smooth out the top. Place a baking sheet on the center oven rack then place the loaf pan on top of the baking sheet. Pour warm water into the baking sheet until it reaches about 1 inch high around your loaf pan.

6. Bake the cheesecake at 325°F for 50 minutes. The center will be a little wobbly but the edges should be set. Immediately run the very tip of a paring knife along the edges of the cheesecake to loosen it from the pan (this will help prevent cracking as the cheesecake cools and contracts). Allow the cheesecake to cool room temperature on a wire rack then refrigerate for at least 4 hours before serving. Store Small Batch Cheesecake covered in the fridge for up to 5 days.

Pro Tips For Small Batch Cheesecake

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
• Don’t be tempted to over bake the cheesecake because it will make the top crack. Cheesecake is done baking when the edges are set but the center is a little wobbly – it will set completely as it cools!
• After pouring the cheesecake batter into the loaf pan, use a toothpick or a fork to pop any air bubbles on the surface before baking.
• Make sure that all the ingredients are at room temperature so they combine easily.
• Do not over mix the batter otherwise the cheesecake may crack.
• Use a water bath so that the cheesecake bakes gently and evenly.
• Use full fat cream cheese for best taste and texture.
• Run the very tip of a paring knife along the edges of the cheesecake to loosen it from the pan to help prevent cracking as the cheesecake cools and contracts.
• Try substituting the graham crackers in the crust for another type of cookie like Oreos, shortbread or Biscoff cookies. You can even use a gluten free cookie since the cheesecake batter is already naturally gluten free!

Frequently Asked Questions

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How Can You Tell If Cheesecake Is Done?

You’ll know the Cheesecake is done baking when the edges are set but the center is a little wobbly. Don’t worry, it will firm up as it cools!

Why Does Cheesecake Crack?

Cheesecakes may crack if they are:

Overbaked – this is why it’s important to remove your cheesecake from the oven when the edges are set but the center still wobbles a little bit.

The batter is over mixed – use room temperature ingredients, mix the batter on low speed and stop mixing as soon as the ingredients are combined.

Baked at too high of a temperature – cheesecakes need to bake low and slow. The ideal temperature to bake cheesecake is 325°F.

Not baked in a water bath – using a water bath ensures that the cheesecake will bake evenly.

What Is A Water Bath And Do I need To Use One?

A water bath is a pan of water that surrounds your cheesecake pan. It ensures that your cheesecake bakes gently and evenly so yes, you definitely need to use one. Using a water bath prevents cracks in your cheesecake and improves the overall texture!

Does Cheesecake need To Be Refrigerated?

Yes, Cheesecake needs to be refrigerated as soon as it cools down to room temperature. Refrigerate for at least 4 hours before serving. Serve cold and be sure to not leave it out for longer than 2 hours.

Can Cheesecake Be Frozen?

Yes, cheesecake freezes really well! Once your cheesecake is fully cooled wrap with plastic wrap then wrap with foil and place in the freezer for up to 2 months. Transfer to the fridge and thaw overnight before serving.

Do You Have To Pre-bake Graham Cracker Crust?

Yes! Pre-baking the graham cracker crust ensures that it will hold together and won’t get soggy from the cheesecake batter.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂