Are you craving a creamy, indulgent dessert but don’t want to bake an entire cheesecake? A small cheesecake is the perfect solution! Whether you’re making a cheesecake for two or just want to avoid leftover slices, this recipe has you covered. It’s easy to make, deliciously rich, and can be customized with your favorite toppings.
In this article, we’ll walk you through a simple yet decadent small cheesecake recipe that will satisfy your sweet tooth without all the leftovers. Plus, we’ll cover tips for making the perfect crust, achieving the creamiest filling, and how to store or freeze your cheesecake for later enjoyment. Let’s dive in!
For the right baking tools needed to make this small cheesecake, you can explore helpful resources like Sally’s Baking Addiction: Baking Tools to make sure you have the right equipment for your small batch cheesecake. Additionally, check out Small Batch Baking Recipes for other delicious dessert ideas that don’t require a big commitment!
Suppose you’re interested in trying other sweet treats. In that case, you might enjoy a peach cobbler recipe with cake mix or perhaps a refreshing key lime cake recipe—both are simple and delicious desserts that complement the rich flavor of cheesecake.
Why Make a Small Cheesecake Recipe?
There are several benefits to making a small cheesecake instead of a traditional, large one. Here’s why a mini cheesecake might be just what you need:
- Perfect for smaller gatherings: No need to worry about leftovers after a dinner party.
- No waste: Perfectly portioned for two to four servings, so no cheesecake is left behind.
- Faster and easier: Smaller cheesecakes take less time to prepare and bake, and you don’t need special baking equipment.
- Lower calories: A small cheesecake has fewer calories than a traditional large one, making it a great choice for a sweet treat without overindulging.
With all of these benefits, it’s no wonder small cheesecakes are becoming increasingly popular. Whether you’re preparing dessert for a romantic dinner or a small gathering, this recipe has you covered.
Ingredients for a Small Cheesecake Recipe
Before you start baking, gather these simple ingredients for a small cheesecake recipe. You likely already have most of them in your kitchen.
Crust Ingredients:
- 1 and 1/3 cups (160g) graham cracker crumbs (approximately 10-11 graham crackers)
- 3 Tablespoons (43g) unsalted butter, melted
- 1 Tablespoon (12g) granulated sugar
The graham cracker crust is a classic choice, offering a crunchy, buttery base that complements the creamy filling. If you’re looking for alternatives, you can swap out graham crackers for other cookies like Oreos or even digestive biscuits.
Cheesecake Filling Ingredients:
- 16 ounces (452g) full-fat cream cheese, softened
- 1/2 cup (100g) granulated sugar
- One large egg at room temperature
- One teaspoon of pure vanilla extract
- One teaspoon of fresh lemon juice
The key to a rich, creamy cheesecake filling is in the quality of the cream cheese. The addition of vanilla extract brings warmth to the flavor, while the lemon juice adds a subtle tartness to balance out the sweetness.
Optional Toppings:
- Strawberry topping
- Cherry compote
- Salted caramel drizzle
These toppings take your small cheesecake to the next level. You can either use store-bought fruit toppings or make your own for a more personalized touch.
Step-by-Step Guide to Making a Small Cheesecake Recipe
Preparing the Crust
- Mix the Crust Ingredients: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined.
- Press the Crust into the Pan: Line a 9×5-inch loaf pan with parchment paper, making sure the edges hang over the sides for easy removal later. Press the mixture into the bottom of the pan until it’s firmly packed.
- Bake the Crust: Preheat the oven to 325°F (163°C) and bake for 10 minutes, or until the crust is golden brown.
Baking the crust first ensures that it sets properly and doesn’t interfere with the creamy filling.
Preparing the Cheesecake Filling
- Beat the Cream Cheese: Use a hand mixer or stand mixer to beat the softened cream cheese until smooth and free of lumps.
- Add the Sugar, Egg, and Vanilla: Gradually add in the sugar, egg, vanilla extract, and lemon juice, beating until smooth and fully incorporated.
- Pour the Filling into the Pan: Pour the cheesecake batter over the cooled graham cracker crust, smoothing it into an even layer.
Baking the Cheesecake
- Preheat the Oven: Lower the oven rack to the lower third position and preheat your oven to 325°F (163°C).
- Bake the Cheesecake: Bake for 40-45 minutes or until the surface is set but the center still has a slight jiggle. The cheesecake will firm up as it cools.
Cooling and Chilling
After baking, let the cheesecake cool completely on a wire rack. Once it’s cool, please place it in the fridge and chill for at least 4 hours, but overnight is ideal for the best flavor and texture.
Serving Your Small Cheesecake
How to Remove from the Pan
Carefully lift the cheesecake out of the pan using the parchment paper overhang. Slice it into 4-6 portions, depending on how large you want the pieces.
Topping Ideas
To add extra flavor, top your small cheesecake with:
- Fresh strawberry topping for a fruity contrast.
- Homemade cherry compote for a tangy and sweet topping.
- Salted caramel drizzle for a rich, indulgent twist.
These toppings not only enhance the flavor but also add a beautiful presentation to your dessert.
Storage and Make-Ahead Tips
Storing Your Small Cheesecake Recipe
- Refrigerate: Keep your small cheesecake in the fridge for up to 3 days. Be sure to cover it with plastic wrap or place it in an airtight container.
- Freeze: If you want to keep it longer, you can freeze it for up to 3 months. Be sure to wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Make-Ahead Instructions
You can prepare parts of the cheesecake ahead of time:
- Crust: Make the crust up to 1 day in advance and refrigerate.
- Filling: Prepare the filling a day ahead and refrigerate it until you’re ready to assemble.
Frequently Asked Questions
Can I Use a Different Type of Crust?
Yes, you can swap the graham cracker crust for other options like crushed Oreos, shortbread, or almond meal for a gluten-free version.
Can I Freeze This Cheesecake?
Yes, freezing works well with small cheesecakes. Just wrap it tightly and store it in the freezer. To serve, let it thaw in the fridge for several hours before eating.
How Do I Make the Cheesecake Less Sweet?
You can reduce the sugar in the filling by 1/4 cup or substitute with a sweetener like stevia for a lower-calorie option.
What Size Pan Should I Use for a Small Cheesecake?
A 9×5-inch loaf pan is perfect for making a small cheesecake that serves 4-6 people. You can also use a mini springform pan for individual-sized cheesecakes.
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese for a lighter version of the cheesecake. However, the texture might be slightly less creamy than with full-fat cream cheese.
Conclusion
Making a small cheesecake is the perfect way to indulge in a rich, creamy dessert without worrying about leftovers. Whether you’re preparing a cheesecake for two or a small gathering, this recipe offers simplicity and flavor in one easy-to-make dessert. And with endless topping options, you can customize it to your preferences.
For more small-batch dessert ideas, visit Sally’s Baking Addiction or explore other cheesecake variations, such as a cherry cheesecake recipe, for a different take on this classic dessert.