Small Batch Cheesecake Recipe

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Sara Boyd Modified: March 25, 2022
Small Batch Cheesecake Recipe

How To Make Small Batch Cheesecake

You only need less than one hour to make this cheesecake recipe! Whip up a small batch of rich, creamy, and decadent cheesecake with classic ingredients.

Preparation: 35 minutes
Cooking: 45 minutes
Chill Time: 3 hours 40 minutes
Total: 5 hours

Serves:

Ingredients

For Crust:

  • 1⅓cupsgraham cracker crumbs,(about 8 graham cracker sheets)
  • 3tbspunsalted butter,melted
  • 1tbspgranulated sugar

For Cheesecake:

  • 16ozcream cheese,(2 blocks), full fat, softened to room temperature
  • ½cupgranulated sugar
  • 1large egg,room temperature
  • 1tsppure vanilla extract
  • 1tsplemon juice,fresh

For Topping (Optional):

  • strawberry sauce
  • cherry topping
  • salted caramel

Instructions

  1. Lower the oven rack to the lower third position and preheat the oven to 325 degrees F. Line a 9×5-inch loaf pan with parchment paper with enough overhang on the sides. Set aside.

Crust:

  1. Mix the graham cracker crumbs, unsalted butter, and granulated sugar together. Pour into the prepared loaf pan and press down the crust. Use a flat spatula to compact it down.

  2. Bake the crust for 22 to 24 minutes or until lightly golden brown on the edges and top.

Cheesecake:

  1. 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.

  2. Beat in the sugar, egg, vanilla, and lemon juice for about 2 minutes until completely combined and smooth. Scrape down the sides and up the bottom of the bowl and beat again as needed.

  3. Pour the batter on top of the warm crust and smooth into an even layer.

  4. Bake the cheesecake for 40 to 45 minutes until the entire surface is set. A toothpick inserted into the center of the cheesecake should come out mostly clean.

  5. 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.

  6. Remove the chilled cheesecake from the pan using the overhang on the sides.

  7. Slice and serve with optional toppings, and enjoy!

Nutrition

  • Calories: 546.08kcal
  • Fat: 42.59g
  • Saturated Fat: 22.96g
  • Trans Fat: 0.43g
  • Monounsaturated Fat: 10.89g
  • Polyunsaturated Fat: 3.58g
  • Carbohydrates: 34.94g
  • Fiber: 0.32g
  • Sugar: 26.68g
  • Protein: 7.63g
  • Cholesterol: 155.31mg
  • Sodium: 447.24mg
  • Calcium: 113.57mg
  • Potassium: 160.14mg
  • Iron: 1.09mg
  • Vitamin A: 406.31µg
  • Vitamin C: 0.39mg
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